This pie actually has many names and has been around for years! It can be made with ritz crackers, buttery round crackers, saltines etc. (I used saltines).It can be made with or without a filling. I made it with pecans and added almond extract to the whip cream and the other pie with vanilla extract in the whip cream with raspberries folded in.
4 egg whites
1/4 tsp cream of tarter
1 tsp. vanilla
1 cup sugar
16 saltines, crushed
1/2 c chopped pecans
1 cup whipping cream
1/3 cup sugar
1 tsp vanilla or almond extract
2-3 cups raspberries fresh or frozen (or other fruit)
Grease and flour 9 inch pie plate. In a large bowl, beat egg whites and cream of tartar until foamy. Beat in 1 tsp vanilla. Gradually beat in 1 c. sugar until stiff peaks form (tips stand straight). Fold in crackers and pecans. Spread in pie plate and bake 325 for 35-40 minutes until golden. Cool. For filling beat cream, 1/3 cup sugar and extract. If adding berries fold in now. Store in refrigerator. Makes 8 servings. (I also read that you can leave out the nuts and make a lemon filling).
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