14; coffee pecan pie.

• 1 egg, separated
• 1/4 tsp salt
• 1/4 cup sugar
• 1 - 1.25 cup chopped pecans
• 1/4 cup boiling water
• 1 tablespoon instant coffee
• ~1.5 cups mini marshmallows
• 1/2 cup vanilla pudding (pre-made)
• 1/4 cup milk
• 1/4 cup half & half

beat egg white & salt in a bowl; gradually add sugar. fold in pecans. spread in a well-greased 9" pie pan & bake at 400*F for 12 minutes. let cool.

dissolve instant coffee grinds in boiling water. place over medium heat & add marshmallows, stirring until marshmallows are melted in. beat egg yolk, then add marshmallow mixture to the yolk. stir well. add pudding, milk, & half & half, stir well. pour over cooled pecan crust, chill until ready to serve.

the original recipe (from Southern Living 1982):

• 1 egg, separated
• 1/4 tsp salt
• 1/4 cup sugar
• 1.25 cup chopped pecans
• 1/4 cup boiling water
• 1 tablespoon instant coffee
• ~1.5 cups mini marshmallows
• 2 cups whipping cream, separated

beat egg white & salt in a bowl; gradually add sugar. fold in pecans. spread in a well-greased 9" pie pan & bake at 400*F for 12 minutes. let cool.

dissolve instant coffee grinds in boiling water. place over medium heat & add marshmallows, stirring until marshmallows are melted in. beat egg yolk, then add marshmallow mixture to the yolk. stir well. add 1 cup whipping cream, stir well. pour over cooled pecan crust, chill until ready to serve. whip remaining 1 cup of whipping cream & use to top cooled pie.

i had no whipping cream & not enough marshamallows, so i improvised with what i had in my kitchen. it might not be the most attractive-looking pie there is, but it was absolutely delicious. i've never made any kind of nut-based pie before, but this was really easy, & i will say again, SO TASTY!