Wyatts Cafeteria Pecan Delight Pie Food

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• Preheat oven to 325°F.
• Let egg whites come to room temperature.
• Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
• In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
• Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
• Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
• Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
• Cover and refrigerate cooled pie until ready to serve.
• Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
• Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
• Leftover pie should be covered and stored in refrigerator.

WYATT'S CAFETERIA GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375F.
• Whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth.
• Stir in eggs; add canned milk.
• Mix well and pour into unbaked pie shell.
• Top with pecans and coconut.
• Bake 50 to 60 minutes (center will be a little fudgy).
• Cool before cutting.

RASPBERRY DELIGHT PIE

Steps:

• Crush wafers and mix with butter.
• Pat into square 9-inch pan or pie plate.
• Let stand in refrigerator 20 minutes.
• Combine marshmallows and milk in saucepan and heat until melted.
• Drain raspberries saving juice.
• Whip cream until stiff.
• Fold in berries and cooled marshmallow mixture.
• Spoon into prepared pan.
• Add cornstarch to reserved juice and heat until mixture clears.
• Drizzle on top of pie.
• Refrigerate a few hours before serving.

PECAN DELIGHT

Steps:

• Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
• Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
• Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.

PECAN DELIGHT PIE

Steps:

• Beat egg whites to foam.
• Add salt and cream of tartar.
• Beat to stiff peaks.
• Add vanilla extract and both sugars.
• Beat until consistency of 7 minute frosting.
• Fold in crackers and nuts.
• Grease bottom and sides of pyrex dish and add mixture to dish.
• Bake at 350 degrees for 15-20 minutes.
• Top with Cool Whip or whipped cream when pie is completely cool, or slice and add topping on individual slices when serving.