Ingredients
- 3 egg whites
- 1/8 teaspoon salt
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup finely crushed chocolate wafer cookie crumbs
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans
- Crème Chantilly
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Directions
- Beat egg whites and salt until they stand in soft peaks. Add sugar gradually, beating until stiff peaks form. Fold in cookie crumbs, vanilla and nuts. Spoon mixture into a 9” pie pan and spread out evenly.
- Bake at 325° F for 35 minutes. Let pie cool completely. Spread creme chanitilly over top of pie. Chill thoroughly, at least 3 or 4 hours.