3 egg whites, beaten very stiff
1 teaspoon vanilla
Separate Bowl:
2/3 cup graham cracker crumbs
1 cup sugar
1 cup chopped pecans
1/2 teaspoon baking powder
Mix egg whites and vanilla, then add dry ingredients; gentleness not obligatory, just stir it all up and pour into well buttered pie pan. Bake at 350 degrees for 25 to 30 minutes. Don’t overcook. Allow to cool; top with whipped cream and refrigerate until ready to serve. Pie (without cream) freezes well. MUCH lower in calories than usual pecan pie!
Serves 6 to 8.