This dessert looks like a pie, but is really more of a giant meringue with delicious pecans inside and out, and with a nice brown sugar -graham cracker flavor and praline topping.   It tastes as rich and memorable as it sounds and is a top notch  special occasion dessert for the pecan lover in your life.

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Praline Pie

A meringue and graham cracker torte is topped with whipped cream and praline for a tasty and memorable dessert.

Servings

people

Ingredients

• 1/2 cup sugar
• 1/2 cup pecans coarsely chopped
• 5 egg whites
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 1/3 cup sugar
• 1 tsp. vanilla extract
• 1 1/3 cup pecans chopped
• 1 1/3 cup graham cracker crumbs
• 1 1/3 cup whipping cream

Servings people Ingredients 1/2 cup sugar 1/2 cup pecans coarsely chopped 5 egg whites 1/2 tsp. salt 1/2 tsp. baking powder 1 1/3 cup sugar 1 tsp. vanilla extract 1 1/3 cup pecans chopped 1 1/3 cup graham cracker crumbs 1 1/3 cup whipping cream

Instructions

1. Prepare praline: Place 1/2 cup sugar in heavy skillet and cook over low heat, stirring constantly, until melted and golden brown. Stir in pecans and pour out on greased baking sheet. Cool completely. Crack hardened praline into small pieces and set aside.
2. Preheat oven to 350. Butter a 10" pie plate.
3. Beat egg whites and salt in large bowl until foamy. Beat in baking powder and continue beating until soft peaks form. Gradually beat in the 1 1/3 cup of sugar, about 1/4 cup at a time, until meringue forms stiff peaks.
4. Fold in vanilla, pecans and graham cracker crumbs. Spoon into pie plate.
5. Bake in preheated oven for 45 minutes or until top feels dry and crisp. Cool. Meringue will sink in center a bit as it cools.
6. Reserve a little cracked praline for garnish. Place remainder in food processor or blender and whirl until finely ground.
7. Beat whipping cream until stiff. Fold in the ground praline. Mound cream on top of pie an garnish with reserved praline.
8. Chill for several hours.