| | Directions |
- Line pie plate with foil and grease with butter.
- Beat egg whites until foamy; add cream of tartar and beat until stiff.
- Gradually blend in sugar and vanilla.
- Crumble crackers and add to pecans. Gently fold into egg white mixture.
- Pour into foil-lined pie plate. Bake 30 minutes at 325 degrees. Let cool completely.
- Beat whipped cream gradually adding pineapple preserves until set. Spread on pie. Sprinkle with coconut.
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Cook Time: 30 minutes
|  | | Ingredients | | - | | 3 egg whites |
| - | | 1/4 teaspoon cream of tartar |
| - | | 1 cup sugar |
| - | | 1 teaspoon vanilla |
| - | | 16 soda crackers, crumbled |
| - | | 1 cup chopped pecans |
| - | | 1/2 pint whipped cream |
| - | | 2 tablespoons pineapple preserves |
| - | | 1/4 cup coconut for garnish |
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