Pecan Strawberry Pie

MERINGUE CRUST                                                         3 egg whites                                                         1/4 tsp. baking powder                                                         1 cup sugar

1 tsp vanilla 12 soda crackers, finely crushed 1/2 cup broken pecans

Beat egg whites and baking powder until frothy and soft peaks form. add sugar gradually, beating until whites are stiff and glossy. Add vanilla. Fold in cracker crumbs coarsely chopped pecans. Spread in buttered 9 or 10-inch pie plate, building up sides to form shell. Bake at 325 deg. for 30 minutes. Cool.

FILLING                                                         1 pint fresh or                                                           16 oz. frozen strawberries                                                         1/2 pound marshmallows

1/2 pint heavy cream, whipped Few drops red food coloring (optional)

If using fresh strawberries, wash, hull, mash and sweeten. Allow to stand while making crust. Then drain, reserving juice. Or, thaw and drain frozen berries, reserving juice. Heat 1/2 cup strawberry juice and add marshmallows. Cook, stirring until marshmallows are melted. Chill until partially set. Fold whipped cream and berries into marshmallows. Add few drops food coloring if desired. Pile into cooled crust. Chill until serving time Garnish with whole berries.

Compliments of Doris Rowe
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ENJOY