Cece's Crunchy Top Pecan Pie

Cece's Crunchy Top Pecan Pie

Adapted From Cece Stodola

Miz Helen's Kitchen

Ingredients

1 tablespoon butter, softened

3 egg whites

1 teaspoon baking powder

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup pecans, broken pieces

11 graham cracker planks of 2, small chunks

Pecans, Whipped Cream and Fresh Mint For Garnish

Directions

Butter a 9 inch pie plate really well.

Add the graham crackers into a zip lock bag and break into small chunks, then set aside.

In an electric mixer bowl, using the whisk attachment, beat the egg whites with the vanilla and baking powder.

Add the granulated sugar very slowly while the mixer is running.

Beat the egg mixture until stiff.

Pour the pecan pieces on top of the egg white mixture.

Pour the cracker pieces on top of the pecan pieces.

Fold the pecan pieces and cracker pieces into the egg white mixture.

Pour the egg white mixture into the buttered pie plate.

Garnish the top with pecan halves.

Bake in a 350 degree oven for 25 minutes, until the pie is just barely turning color on top.

Remove from the oven to a cooling rack and cool until room temperature.

Refrigerate for 2 hours.

Complete garnish of whipped cream and fresh mint before serving.