|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Chopped dates||1 Cup (16 tbs)|
|Unbaked 9 inch graham cracker crumb crust||1|
Cream butter; gradually add sugar, beating thoroughly until light and fluffy.
Add egg yolks and beat until smooth.
Blend in the milk.
Stir in pecans and dates.
Beat egg whites until stiff, not dry, peaks are formed; spread over date mixture and gently fold together.
Turn filling into crust; spread evenly.
Bake at 350 F 35 to 40 minutes, or until set.