It's time for another dessert recipe made by Wayne. He doesn't particularly like meringue, so we weren't expecting to really like this, but it was actually pretty good.Pecan Angel Pie
3 egg whites
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1 cup fine graham cracker crumbs
1 cup finely chopped pecans
1 cup heavy cream
3/4 teaspoon vanilla
2 tablespoons sugar
1/4 teaspoon almond extract
1/2 cup coarsely chopped pecans
Beat egg whites and salt until foamy. Gradually add and beat in the 1 cup of sugar; add the 1 teasopon of vanilla and continue to beat until the meringue stands in soft shiny peaks. Mix the crumbs and finely chopped nuts; fold into the meringue a little at a time. Turn the mixture into a greased pie pan. With the back of a large spoon, push meringue to the outer edge and make a rim of peaks with a level depression in the center. Bake 30 minutes or until very lightly browned. Cool in the pan on a wire rack.
Combine the cream, the remaining 3/4 teaspoon vanilla, 2 tablespoons sugar and almond extract. Beat until stiff. Spoon the cream into the cooled meringue shell and spinkle the remaining nuts over the top. Cut in wedges to serve.