Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks. Mix cracker cumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8" pie plate tp form a shell. Pull up mixture into peaks around edge of plate with mack of spoon. Spread evenly. Bake in a moderate oven, 350 F, for 30 minutes. Cool thoroughly on a wire cake rack. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle remaining 1/2 cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie. Makes 6 - 8 servings SOURCE: Mamas Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 246 (33%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 27.2mg||8 %|
|Sodium 172mg||6 %|
|Potassium 292.3mg||8 %|
|Total Carbohydrate 117.7g||35 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 115.1g|
|Protein 13.7g||20 %|
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Calories per serving: 745
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