Beat egg whites with salt and tartar until soft peaks form; gradually add sugar and beat until stiff peaks form.
Fold in saltines and nuts.
Spread meringue mixture into a well greased or sprayed 9-inch pie plate; shaping it as a pie shell with it's sides mounded a little higher than the center of crust.
Bake at 300degrees for 35 minutes.Remove from oven and let cool on wire rack.
Mix sugar, cornstarch, flour and salt in a medium saucepan, stirring well so that ingredients are throughly combine.
Add water gradually stirring until all ingredients are well mixed.
3 Cook mixture over medium-high until thick and bubbling across the entire surface, stirring constantly, then cook and stir for 2 more minutes.
Remove from heat. In medium bowl, beat egg yolks.
Gradually pour 1 cup of the cooked mixture into the egg yolks, stirring constantly.
4 Immediately pour the yolk mixture back into the saucepan and cook 2 more minutes,stirring constantly.
Gradually stir in lemon juice until combine.
Pour into prepared meringue shell. Cool on wire rack, then refrigerate.
Serve with whipped cream. Enjoy!!!
This is a recipe from Pat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (277g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 200 (43%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 637mg||196 %|
|Sodium 285.2mg||10 %|
|Potassium 185.1mg||5 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 54.8g|
|Protein 12.8g||18 %|
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Calories per serving: 468
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