From On the Menu: Threadgill’s, by Helen Thompson
This is another semi-sorta secret. The name keeps it from being a mega hit with all but the initiated. It has a candy bar texture. When I was young almost this same recipe was on the Ritz Cracker box. Of course it used Ritz Crackers instead of Saltines and it was called Pecan Delight Pie.
20 Saltine crackers, crushed
1 lb Dates, chopped
2 cup chopped Pecans
1 cup Sugar
1 tsp Baking Powder
4 Egg Whites, room temperature
1 tsp Vanilla
Preheat oven to 350°. Combine cracker crumbs, dates, sugar and baking powder. Beat egg whites until stiff but not dry and add vanilla. Gently fold dry ingredients into egg whites and pour into a buttered 9’ pie pan. Bake at 350° for 30 minutes. Cool and serve with whipped cream.
Meringue for 1 9’ pie
1 9’ pie, ready for topping
Egg Whites
Sugar
1 Tbsp cornstarch or powdered sugar
Beat egg whites until stiff. Gradually add sugar and cornstarch. Spread over prepared pie shell. Bake at 350° for about 15 minutes until brown. Makes 8 servings.
