SWEET POTATO MERINGUE PIE

FOR THE CRUST:
42 Nilla Vanilla Wafers, finely rolled (about 1 2/3 cups crumbs)
1/3 cup finely chopped pecans
2 tablespoons sugar
1/3 cup margarine, melted
FOR THE FILLING:
1 (23 ounce) can sweet potatoes, drained and mashed
3 eggs, separated
1/2 cup half and half
1/4 cup sugar
1 teaspoon grated lemon rind
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup sugar (for the meringue)

Combine vanilla wafer crumbs, pecans, 2 tablespoons sugar and margarine. Press mixture into 9-inch pie plate to form crust.

Beat together sweet potatoes, egg yolks, half and half, 1/4 cup sugar, lemon rind, cinnamon and nutmeg; spread in prepared crust.

Bake at 350 degrees F for 30 minutes.

Beat egg whites until soft peaks form; gradually add 1/3 cup sugar, beating until stiff. Spread on hot pie, sealing to edges.

Bake 5 to 7 minutes more or until lightly browned. Cool on wire rack; chill until serving.

TO MICROWAVE:
Place margarine in 9-inch pie plate. Microwave on high setting 1 minute, or until melted; blend in crumbs, pecans and sugar. Press evenly against bottom and sides of pie plate to form a crust. Prepare filling mixture as directed. Microwave on medium setting 6 minutes, turning once. Prepare meringue as directed; microwave on high setting 3 minutes or until set.

Makes one (9-inch) pie
From: Recipelink.com
Source: Recipe pamphlet: Try these New and Exciting Recipes with Nilla Wafers, Nabisco Brands, Inc., 1983