Preheat oven to 350 degrees F. In a large mixing bowl, gradually add sugar to beaten egg whites; beat with wire wisk until stiff. In a separate bowl, combine crushed crackers and baking powder; add to egg whites. Add in pecans, mix until thick. Spread mixture over a greased 9-inch pie plate, pressing into place. Bake in preheated oven for 35 minutes. Let cool for an hour. Slice all but four strawberries. In a large mixing bowl, combine whipped cream and sliced strawberries. Place mixture in crust. Slice remaining strawberries and gently arrange into rose shapes on top of whipped cream. Sprinkle top with a fine layer of powdered sugar if desired. Refrigerate immediately. Chill for at least an hour before serving.
Wine Pairing(s)
Symington 'Quinta do Vesuvio' Vintage Porto
Fonseca Vintage Port
Sandeman 'Vau Vintage' Port
Blandy's 5-Yr Bual
Miles 5-Yr Malmsey Madiera
Fonseca 'Alambre' Moscatel De Setubal 20 Yr.
Royal Oporto 10-Yr Tawny Port
Sandeman Founders Reserve
Dow's Fine Tawny Port
Niepoort 10-Yr Tawny Port
Calories From Fat 285 Protein 2 Total Fat 31 Carbohydrates 40
Calories 441 Dietary Fiber 2 Calcium 74 Sodium 23 Vitamin A 887 Vitamin C 28 Cholesterol 81
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