Strawberry Pecan Pie

Today is Mike's birthday, so I made one of his favorite desserts, Strawberry Pecan Pie, or Pat's Strawberry Pie as we usually call it.  Pat is my good friend and second Mom.  She has brought this pie to many a 3rd Sunday church dinner.  Her recipe is in my old church cookbook that is turning yellow and falling apart from use.  The crust is what really makes this pie.  It's like Heaven in your mouth with the mixture of sweet and nutty crunch.  I still had some strawberries in the freezer that we picked at McGarrah's in May, so we had one last taste of spring before fall sets upon us!

 

Pat's Strawberry Pie

Crust:

Beat 3 egg whites stiff.  Add 1 cup sugar very very slowly.

Add 20 Ritz crackers, crushed to a fine crumb.

Fold in:

1/2 c. chopped pecans
1/2 tsp. baking powder
1/2 tsp. vanilla

Spread in well-buttered pie pan and bake for 35 minutes at 325.  Let stand 4 hours before filling.

Filling:

Mix together one 7-8 oz cool whip, a 10 oz pkg. (or 1 cup) of strawberries, drained, and pink or red food coloring if desired.