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A great pie, thanks to Mom
3 egg whites
Pinch cream of tartar
1 cup sugar
1/2 teaspoon vanilla
1 cup pecans, finely chopped
25 Ritz crackers, finely crushed
1 package Dream Whip, prepared per box directions
1 square German chocolate
Preheat oven to 300 degrees. Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until very stiff. Fold in vanilla, pecans and crackers. Spread into greased and floured 9-inch pie plate. Bake for 30 minutes and cool. Cover pie with Dream Whip and sprinkle chocolate shavings on top. Chill several hours before serving.
Editor's notes: Cool Whip may be used if serving immediately. Dream Whip holds its shape better and may be kept in the refrigerator for a day or two. The pie's baked layer may be put in the refrigerator overnight, sealed with plastic wrap, and the pie can be assembled the next day.
BATH TOWNSHIP — This recipe Deb Kyzer shares today is one of her favorites, for a variety of reasons.
“This is one that my mom got from a restaurant years and years and years ago,” Kyzer said.
Kyzer, a real-estate agent with Hartsock Realty, grew up near Springdale, Ark. Later, through family and friends, she ended up settling in the Lima area. But her childhood was spent on a farm, with her father raising chickens.
“My dad was a farmer, so they didn't go out” to eat very often, she said. When they did, they enjoyed stopping at a local restaurant.
“It was like a little mom-and-pop-type restaurant,” she said.
Ritz Pie was served at this restaurant, and it was a favorite of her family. So her mother eventually asked for the recipe, and the people who owned the restaurant gave it to her — and promptly went out of business.
The sentimental feelings Kyzer has about her family when she bakes this pie aside, Kyzer thinks it's a great-tasting, different kind of pie.
“I've never seen one anywhere else,” she said. “I kind of like the idea that it tastes kind of rich to me, but it's not a real thick chocolate or too sugary ... and just really easy to make.”
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