Friday, February 15, 2008

Pecan Meringue Pie

Ingredients (serves 4)
22 grahm crackers
1 cup pecans, roughly chopped
3 eggwhites
1 cup caster sugar
1 teaspoon vanilla essence
1 1/4 cup thickened cream, whipped, to serve
extra pecans, to serve

Preheat oven to 350 F. Lightly grease a 9 inch flan dish.
Place cookie into a food processor. Process to rough crumbs. Transfer to a bowl. Stir through pecans.
Using an electric mixer, beat eggwhites with a pinch of salt to soft peaks. Add sugar, 1 tablespoon at a time, beating constantly until a thick, glossy meringue forms. Fold in vanilla and cookie and pecan mixture.
Spoon mixture into pie plate. Bake for 20 to 25 minutes or until crisp. Set aside to cool completely. Top with cream and extra pecans.

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