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Angel pie

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Ingredients/Components

sugar - 1 c
vanilla - 1 tsp
chopped nuts - 1 c
egg whites - 3 item
cream of tartar - 1/4 tsp
small can crushed pineapple, drained - 1 item
saltine crackers, crushed - 24 item
whipping cream real - 1/2 pt
frozen grated coconut, thawed - 1 pkg

How to make angel pie:

Beat egg whites until stiff. Gradually add sugar. Sprinkle cream of tartar over mixture, mixing well. Fold in crushed saltines, nuts and vanilla. Pour into ungreased (see note) 9-inch square pan and bake at 325° for 25 to 30 minutes. Remove from stove and let cool completely.

Whip the cream (sugar and vanilla optional). Fold in well drained pineapple and spread evenly over meringue crust. Top with coconut. Refrigerate. Cut into 9 squares and top each with a "cherry and leaf" flower.

Note: (Helpful Hint) I line the pan with aluminum foil, leaving enough over the sides to lift out of pan when done. Let cool on wire rack and peel off foil, then drop back in pan for toppings.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

Average rating: 2, total votes: 4

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graham cracker crumbs, sugar, cream cheese, chopped pecans, milk, chopped nuts