3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 pinch salt
1/2 cup buttermilk
1/3 cup buttermilk
1/2 cup buttermilk
1 (9 inch) prepared graham cracker crust
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1 cup chopped pecans, toasted
1 cup confectioners' sugar
1/2 cup whipped cream
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1 cup pecans
1 cup dry dill sauce
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, stir together egg whites and sugar until well blended. Stir in vanilla extract and flour. Add 1/4 cup of flour, 1/2 cup at a time, until smooth. Stir in salt and baking powder; blend thoroughly. Fold in buttermilk, mixture should be sticky. Spread frosting in pie pan.
Drop pecans into pan and sprinkle with cocoa powder. Drop buttermilk mixture evenly over pecans. Fill half of pan generously with buttermilk mixture.
Bake in preheated oven for 8 to 10 minutes. Unfrost pie, seal pie edges, and cut into 1-inch thick slices.
To make pastry: In a medium bowl, cream together the butter and 3 tablespoons of vanilla. In a small bowl, mix together 1/3 cup buttermilk, 1/2 cup buttermilk, and 1 cup pecans. Stir in cocoa mixture, then fold half of into pie shell. Pour half of filling over pie and frost top and sides of pastry.
Place frosting edge side down and cut into 1-inch strips. Frost top and sides of pastry by rubbing with knife. Freeze overnight. In advance of other pie crusts, layer salted cookies, cut side down, and make sure they are not overlapping. Freeze overnight. Some last frozen desserts that are great for this pie: Orecchia (frosting), Madera (frosting), and Papioli (roast).