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Here's a pie crust ideal for ice cream
or pudding pies; the crackers and nuts give it a great texture
that offset smooth, creamy fillings.
Meringue-Graham Cracker
Pie Crust
- 3 large egg whites
1 cup granulated sugar
1/8 teaspoon ground mace
1 teaspoon vanilla extract
12 graham crackers, crushed
3/4 cup chopped walnuts
1 teaspoon baking powder
- Preheat oven to 350°F (175°C).
Grease a 9-inch pie pan; set aside.
- Beat egg whites until stiff in a medium
mixing bowl. Combine sugar and mace; add to egg whites, 1 tablespoon
at a time, beating well after each addition. Add vanilla and
mix well.
- In a separate bowl, combine crackers,
walnuts and baking powder; fold into egg white mixture. Spoon
into prepared pan, molding mixture to conform to shape of the
pan.
- Bake for 30 minutes or until set. Remove
from oven; cool completely, then fill with chosen pie filling.
Makes 1 (9-inch) pie shell.
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