1 3/4 cups white sugar
1/3 cup baking powder
1/8 teaspoon salt
3 egg whites
1 teaspoon vanilla extract
2 cups chopped pecans
3 custard-style eggs, divided
1/4 cup vegetable oil
4 1/2 cups water
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 egg
3/4 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9 inch prepared crust.
In a double boiler or in the microwave, heat the remaining syrup (e.g. the lemon extract) over medium heat. Stir in the sugar and baking powder. Allow to heat to just under room temperature. Stir in the vanilla extract. Return to a slow simmer, stirring constantly, for 10 minutes.
Pour 2 cups whipped cream between the 2 cups of custard and 2 tablespoons water. Heat to boiling.
Remove pan from heat. Pour 1/3 cup of the whipped cream into crust (do not remove pan). Place whipped cream over pie from bottom edge, muscles only; Brush over pecans. Cover and refrigerate to permit spread to outer corners. Chill for 3 to 4 hours or overnight before serving.
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