Raspberry saltine pie
Raspberry saltine pie recipe in the pie category
Recipe ingredients:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons vanilla extract, divided
- 1 1/3 cups granulated sugar, divided
- 16 saltine crackers, crushed
- 1/2 cup pecans, chopped
- 1, 8 ounces, carton whipping cream
- 3 cups fresh raspberries
Recipe method:
- Preheat oven to 325 degrees F.
- Lightly coat a 9 inch pie tin with cooking spray and a light dusting of flour.
- In a large mixing bowl, beat the egg whites and cream of tartar together until foamy.
- Beat in 1 teaspoon of vanilla extract and gradually add 1 cup of sugar until stiff peaks form.
- Gently fold the crushed saltines and chopped pecans into the egg whites.
- Transfer the egg mixture to the prepared pie tin and spread the mixture evenly over the bottom and sides.
- Bake for 35 to 40 minutes, until golden. Let cool and reserve.
- Meanwhile, beat together the whipping cream and 1/3 cup of sugar with 1 teaspoon of vanilla in a separate mixing bowl.
- Continue to blend at a high speed setting, until soft peaks begin to form.
- Gently fold the raspberries into the cream and spoon the mixture into the cooled saltine pie crust.
- Refrigerate to store. Slice to serve.
Tags: raspberry, saltine, recipe, pie, recipes, cooking