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The Depot Restaurant's Sawdust Pie
1 1/2 C. sugar
3/4 C. coconut
3/4 C. chopped pecans
1 1/2 C. graham cracker crumbs
7 egg whites
unbaked pie crust
whipped cream for topping
Heat oven to 325°F.
In a large bowl, stir together sugar, coconut, pecans and graham cracker crumbs.
In a separate bowl, beat egg whites until stiff peaks form (when you lift the beaters, the whites will make peaks with tips that do not fold over at the top). Fold into sugar mixture, gently, to avoid deflating the egg whites too much (some deflating is inevitable). Spoon filling into pie crust and smooth out to the edges. Bake about 45 minutes, or until center of pie does not jiggle when shaken. Cool completely before serving. Top each slice with a dollop of whipped cream.
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