3 lg. egg whites
1/2 tsp. baking powder
1 c. sugar
1 tsp. vanilla extract
20 H-E-B Butter Round Crackers, crushed
1 c. H-E-B Pecans, chopped
12 cupcake liners (optional)
3 squares Baker's Semi-Sweet Chocolate, melted
1 jar maraschino cherries
Preheat oven to 325°F.
With a mixer, beat egg whites and baking powder until stiff; add sugar and beat until peak
s hold their shape.
Fold in vanilla, crushed butter rounds and pecans.
Pour mixture into greased pie plate; bake 20 minutes or until light brown.
Allow pie to cool completely.
Cut 12 servings of pie using a 2-inch round cookie or biscuit cutter. Place
in cupcake lin
ers, if using. Garnish with a drizzle of chocolate over pie and add 1 to 2 cherries.
Calories: 210, Total Fat: 10g, Saturated Fat: 3g, Sodium: 80mg, Carbohydrates: 31g, Dieta
ry Fiber: 2g, Protein: 3g
My H-E-B Texas Life Magazine, December 2012