Angel Pecan Pie


3 egg whites
1 cup sugar
2 tbsp sugar
2 tsp vanilla
1 cup crisp round cracker crumbs
1 1/2 cup pecans (chopped)
1 cup heavy cream
1/4 tsp almond flavoring

Directions

Beat egg whites until foamy.
Add 1 cup sugar a little at a time,
beating after each addition.
Add 1 teaspoon vanilla.
Continue beating until mixture
holds soft peaks.
Mix cracker crumbs and 1 cup pecans.

Fold into meringue mixture
a little at a time.
Spoon mixture
into an 8" pie plate to form a shell.
Pull up mixture into peaks
around edge of plate with back of spoon.
Spread evenly.

Bake in a moderate oven,
350 F, for 30 minutes.
Cool thoroughly on a wire cake rack.

Mix cream, 2 tablespoons sugar,
1 teaspoon vanilla and almond flavoring.
Whip until thick and shiny.
Spoon into cold pie shell.
Sprinkle remaining 1/2 cup chopped pecans
round edge of cream.
Using a sharp knife, cut like a pie.
Makes 6 - 8 servings