3 egg whites
1 cup sugar
1/4 tsp. cream of tartar
1/2 cup nuts
1 tsp. vanilla
16 Ritz crackers, crushed
1/2 pt whipping cream
1 - 6oz jar apricot preserves
Beat egg whites with cream of tartar until stiff, add sugar gradually and beat until dissolved. Fold in vanilla, nuts and cracker crumbs. Pour into well greased and floured pie pan. Bake at 325* for 30 minutes. Cool. Whip cream and fold in preserves. Spread on cooled crust. Refrigerate overnight.
1 cup sugar
1/4 tsp. cream of tartar
1/2 cup nuts
1 tsp. vanilla
16 Ritz crackers, crushed
1/2 pt whipping cream
1 - 6oz jar apricot preserves
Beat egg whites with cream of tartar until stiff, add sugar gradually and beat until dissolved. Fold in vanilla, nuts and cracker crumbs. Pour into well greased and floured pie pan. Bake at 325* for 30 minutes. Cool. Whip cream and fold in preserves. Spread on cooled crust. Refrigerate overnight.
