divinity-nut-pie

Divinity Nut Pie

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  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
SHANOU
Recipe by  SHANOU

“Tastes like divinity candy. This is my grandmother's recipe, and it is delicious. You just cannot stop at ONE piece. I sometimes substitute Splenda® for the sugar.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Butter a 9-inch pie pan.
  2. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  3. Fold crackers and walnuts into egg mixture; pour mixture into the prepared pie pan.
  4. Bake in the preheated oven until pie is set in the middle, about 30 minutes. Cool pie completely in a wire rack.
  5. Fold coconut into whipped topping in a bowl. Top cooled pie with coconut whipped topping.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 41.6 g
  • 13%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Chocolate Caramel Nut Pie

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Old-Fashioned Exquisite Pie