** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
4. Mix cracker cumbs and 1 cup pecans. Fold into meringue mixture a little at a time.
5. Spoon mixture into an 8\" pie plate tp form a shell.
6. Pull up mixture into peaks around edge of plate with mack of spoon.
7. Spread evenly. Bake in a moderate oven, 350 F, for 30 minutes.
8. Cool thoroughly on a wire cake rack. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring.
9. Whip until thick and shiny. Spoon into cold pie shell.
10. Sprinkle remaining 1/2 cup chopped pecans round edge of cream.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Almonds, Natural Sweeteners, Pecan allergies.
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