3 egg whites, beaten stiff
1 c. sugar
1/4 t. baking powder
1 t. vanilla
6 graham crackers, crushed to crumbs
1 c. chopped pecans
Beat egg whites until stiff and carefully fold in remaining ingredients (yes, the whites will deflate, but be gentle anyway). Spread mixture into greased pie tin and bake @ 350 for 25 minutes. Allow pie to cool to room temp on stovetop/counter. Refrigerate a bit so the center “sets.” (Although this isn’t entirely necessary, it does cut a bit easier). Top with whipping cream.
Recipe from my awesome mom, Carolyn (who got it from my awesome Grammy, Marilyn)!
