OLD FASHIONED SODA CRACKER PIE

Hannah Harrison and her grandmother, Kristen Hester, adapted this recipe from one they found online.

Experiments with toasting coconut taught them that the best route was to use a dry skillet over medium heat, stir constantly and keep a careful eye on the coconut as it browns.

3 egg whites

1 cup granulated sugar plus additional for whipped cream

1 teaspoon baking powder

1/2 cup chopped pecans 12 Ritz crackers, crushed

1 teaspoon vanilla

Pinch salt

1 cup heavy cream, divided

1/2 cup toasted coconut

Preheat oven to 325 degrees. Butter a 9-inch pie plate.

In a large bowl with a hand mixer, beat egg whites to stiff peaks. Slowly add in sugar while continuing to beat. Add baking powder and continue to beat until mixture is glossy and thick. Fold in pecans, Ritz crackers, vanilla and salt. Pour into prepared pie plate. Bake 35 minutes. Remove from oven and allow to cool at least one hour.

In a medium bowl with a hand mixer, beat 1/2 cup cream to stiff peaks and whip in sugar to taste. Spread whipped cream over pie. Cover pie and refrigerate overnight.

When ready to serve, in a medium bowl with a hand mixer beat remaining cream to stiff peaks and whip in sugar to taste. Top pie with this whipped cream and sprinkle with toasted coconut. Serve immediately.

Serves: 8

Per serving: 299 calories (percent of calories from fat, 53), 3 grams protein, 33 grams carbohydrates, 1 gram fiber, 18 grams fat (9 grams saturated), 41 milligrams cholesterol, 180 milligrams sodium.