Million Dollar Pie is the name of this 30-year-old pie recipe. Mrs. Carol Dunbar has had this recipe tucked away in her box of standard recipes but calls this one unusually good.

 Over the years as a school librarian, Mrs. Carol has swapped and served many of her standard recipes to her friends and family. She will admit when one is not that tasty. Carol's husband Ellis is a proven testament to Carol's wonderful cooking. Ellis has delightedly consumed many of Carol's wonderful dishes, though he rarely admits it to her. Carol claims the Million Dollar Pie has been a hit for years and would love for you to try it too.

3 egg whites

¼ teaspoon of tarter

1 Cup of Sugar

16 Saltine Crackers, crushed

1 cup chopped pecans

1 teaspoon of vanilla

1 pint whipping cream

2 tablespoon pineapple preserves

1 bag frozen grated sweetened coconut (thawed)

 Beat egg whites until foamy/frothy with a mixer. Add cream of tarter and beat until mixture becomes stiff. Gradually add sugar to mixture. Add together in separate bowl, saltine crackers, pecans, and vanilla. Next add the saltine mixture to the egg whites and mix well. This mixture will be placed in a greased 9 inch pie plate, making a crust for the pie. Bake 30 minutes at 350 degrees. Set aside to cool.

 Whip cream in a mixer until frothy. Fold in the pineapple preserves. Spread filling into cooked pie crust. Cover top of pie with Shredded Coconut. Serve.

 Did you know that Cream of Tartar is commonly used in baking agents and is a product of the fermentation of grapes?