Pecan Angel Pie

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.