NINETEEN SIXTY-FIVE MYSTERY PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease an 8 inch pie pan.
- In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in crackers, 3/4 cup pecans, and vanilla extract. Pour mixture into pie pan.
- Bake in preheated oven for 25 to 30 minutes, until firm and lightly browned. Remove and cool.
- In a medium bowl, combine whipping cream and brown sugar. Beat until soft peaks form. Spread over cooled pie. Sprinkle with 1/4 cup pecans and refrigerate until ready to serve.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 37.1 g, Cholesterol 40.8 mg, Fat 20.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 8 g, Sodium 113.7 mg, Sugar 30.5 g
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Sahed Ahmed
[email protected]This pie is delicious! The crust is flaky and the filling is smooth and creamy.
Juvenal Patrick
[email protected]I wasn't sure what to expect from this pie, but I was pleasantly surprised. It's a unique and delicious dessert that I'll definitely make again.
Donkor Asher Kanley
[email protected]I used a gluten-free flour blend and the pie turned out great! This recipe is a keeper.
Margaret Yorkston
[email protected]I added a teaspoon of vanilla extract to the filling and it really enhanced the flavor.
Mojtaba Rahemi
[email protected]This pie is a little time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Jayed Ahmed
[email protected]I used a store-bought pie crust and it worked just fine. The filling is so good that you can get away with a less-than-perfect crust.
Hashir Shahid
[email protected]I'm not a fan of custard pies, but this one is an exception. It's light and fluffy, and the flavor is just right.
Maria Clara
[email protected]I made this pie for my family and they loved it. It's a great recipe for a special occasion.
Sathi aktar Tanjina sultana
[email protected]This is the best pie I've ever had! The crust is flaky and the filling is smooth and creamy.
Johnda Nelms
[email protected]I wasn't sure what to expect from this pie, but I was pleasantly surprised. It's a unique and delicious dessert that I'll definitely make again.
Sapu Beauty
[email protected]I used a gluten-free flour blend and the pie turned out great! This recipe is a keeper.
Maidah Siddiqui
[email protected]I added a teaspoon of vanilla extract to the filling and it really enhanced the flavor.
Martin Villalba
[email protected]This pie is a little time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Paul Anuwr
[email protected]I used a store-bought pie crust and it worked just fine. The filling is so good that you can get away with a less-than-perfect crust.
Sorab Khan
[email protected]I've made this pie several times and it always turns out perfect. It's my go-to recipe for special occasions.
Jo Larry
[email protected]I'm not a big fan of custard pies, but this one is an exception. It's light and fluffy, and the flavor is just right.
Patience Nakakande
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it.
Malik Malik Aftab
[email protected]This is an amazing recipe! I've never had anything like it before. The crust is perfectly flaky and the filling is smooth and creamy.