Angel Pecan Pie

Dottie Ferrington
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 egg whites
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 cup Waverly® wafer crumbs
  • 1 cup pecans, chopped

Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating until mixture holds soft peaks, add vanilla. Fold in cracker crumbs and pecans. Spoon into pie pan and pull up on sides to make shell. Bake at 350 degrees for 30 minutes.


  • 1 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 1/4 tsp almond flavoring

Whip until smooth and spoon into cold shell. Top with 1/2 cup chopped pecans.


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