Recipe from Threadgill’s, Austin.

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
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.