Mrs. Christine L. Everett
- 3 egg WHITES
- 1 tsp cream of tartar
- 1 cup sugar
- 16 crushed saltine crackers
- 1 cup chopped nuts
- 1 tsp vanilla
Bake at 325° for 20 – 25 minutes.
When cool, whip 1 cup cream, to which add 2 Tbsp pineapple preserves.
Spread over pie.
If desired, coconut may be sprinkled over top.
Refrigerate 2 hours before serving.