Minnesota Alumni Cracker Pie
Serves 8 to 10.
Note: Adapted from the May 17, 1978, edition of Taste.
• Butter for pie pan
• 11/2 c. egg whites (about 10 eggs)
• 2 c. sugar
• 1 c. Ritz-style cracker crumbs
• 1 c. chopped walnuts
Recipe: Minnesota Alumni Cracker Pie
February 17, 2010 at 7:08PM
• 1/2 tsp. baking powder
• 1 tsp. vanilla extract
• Freshly whipped cream for garnish
Directions
Preheat oven to 375 degrees. Grease a deep 10-inch pie pan and reserve. In a bowl of an electric mixer fitted with a whisk attachment on medium-high speed, whip egg whites until soft peaks form. Gradually add sugar and beat until egg whites are stiff but not dry. Fold in cracker crumbs, walnuts, baking powder and vanilla extract. Spread mixture into prepared pan (batter will be high but will settle after baking) and bake until top is lightly browned and starting to crack, about 30 to 35 minutes. Remove from oven to a wire rack to cool completely. Garnish with whipped cream and serve.
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