An Unusual Pecan Pie Recipe You Won't Want to Miss

An Unusual Pecan Pie Recipe You Won't to Miss
From Kim Peacock, President

I served this pie at Thanksgiving, and my granddaughter, Parker, a young teen, fell in love with it. She asked me to show her how to make it, so we made it together.

The pie is a crust and filling all in one. It is filled with pecan pieces. It’s light, airy, yet slightly chewy and crispy all at the same time. It’s easy to make. Then, all you do is add the topping: Cool Whip or Whipped Cream.

Then, Parker’s mom suggested we sub out the pecans for mini chocolate chips. So we made that version. Parker and I concluded that, while good, the pecan version was far superior.

Here’s the recipe. Enjoy!

Ingredients:

3 egg whites

1 cup sugar (Pour in slowly)

1 tsp vanilla

½ tsp baking powder

Pinch of Salt (omit if using Saltine Crackers)

14 Ritz Crackers broken coarsely (or Saltine Crackers)

(I have only used Ritz Crackers. I put them in a zip-lock bag and bang the crackers with the back of a measuring cup.)

3/4 cup chopped pecans. (I just “hand-break them)

Directions:

Heat oven to 350 F.

Grease 9” pie pan. (Or spray with non-stick spray.)

Beat egg whites until stiff peaks form. Continue to beat, slowly adding sugar, vanilla, baking powder and salt.

Gently fold in cracker crumbs and then pecans.

Spread into pie pan

.

Bake at 350F for 30 minutes or until lightly browned.

When the pie comes out of the oven, it will be puffy in the middle, and you'll think, "Where am I going to put the cream?" Cool to room temperature. When it cools, the center recesses and makes a nest for the cream. This photo above shows about how browned it should look when it comes out of the oven.
Here is the pie with the cream on top.When I use homemade whipped cream, I always use a stabilizer, such as Dr.Oetker “Whip it”, otherwise it ends up melting,.
You can serve this at room temperature. Or you can store it in the refrigerator overnight and serve it the next day. Leftovers keep great in the fridge for at least two to three days and are just as yummy.

A note on my mother's recipe card says you can serve it warm from the oven and serve it with ice cream on top. I haven't tried that, but it makes me wonder if you could make an ice cream pie from it.

Hope you enjoy this as much as my family does!
13th Aug 2024 Kim Peacock

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