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Ingredientes
- 3 egg whites
- 1 c. sugar
- 1/2 teaspoon vanilla
- 1 c. crushed Pecan Sandies (approx. 10)
- 1/2 c. minced pecans
- 1/2 teaspoon cinnamon
Direcciones
- PIE: Preheat oven to 350 degrees. Grease 10" pie plate. Beat egg whites till stiff. Slowly add in sugar. Beat till stiff peaks form. Add in vanilla. Mix the crushed cookies, nuts and cinnamon. Fold into meringue. Pour into pie plate building up on the sides. Bake 30 min. Remove and cold.
- FILLING: Soften 1/2 gallon Bluebell Pecan Praline 'n Cream ice cream. Mound up in pie shell. Sprinkle 1/2 c. minced pecans over ice cream. Pour 1/2 jar caramel ice cream topping over nuts. Put in freezer till frzn (about 2 hrs). Top with Cold Whip. Decorate with minced nuts and caramel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 44 | 18% |
| Total Fat 5.2g | 7% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 33mg | 1% |
| Total Carbs 51.32g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 50.32g | 34% |
| Protein 0.68g | 1% |
