Piccadilly’s Pecan Delight
1/4 tsp. Cream Tarter
1 tsp. Vanilla
3/4 C. Sugar
1/3 C. Pecans (chopped small, lightly roasted for crust)
1/4 C. Pecans (chopped medium, topping)
1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
12 oz Whipped Topping (Cool-Whip)
Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz crackers.
Place in a 10″ pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1″ – 1 1/8″ thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manor and fill with leftover pudding or fruits.
Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 C. broken pecans. Place in refrigerator to completely chill before serving.
Meringue’s will whip fluffier and be fuller when prepared at low humidity.