• Ingredients
  • 3 egg whites
  • 1 teaspoon white vinegar
  • 1 cup sugar
  • 1/2 cup crushed saltine crackers
  • 1/2 cup finely chopped pecans
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • 1 (21 ounce) can cherry pie filling

Directions

  • In a mixing bowl, beat egg whites and vinegar on medium speed until soft peaks form, Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the cracker crumbs, pecans, baking powder and vanilla. Spread onto the bottom and up the sides of a greased deep dish 9-in. pie plate. Bake at 350 degrees F for 14-18 minutes or until meringue is lightly browned. Cool on wire rack (meringue shell will fall in center).
  • In a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Fold in the whipped cream. Spoon into meringue shell. Top with pie filling. Chill for at least 2 hours before serving.