Why Make This Pie?
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Ridiculously easy with minimal ingredients
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No complicated techniques or special equipment
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A vintage recipe that tastes like a cross between pecan pie and a light meringue
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Perfect for potlucks, holidays, or when you need a quick dessert
Ingredients
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Three large egg whites (room temperature)
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Three quarters cup granulated sugar
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Twenty three Ritz crackers (or saltine crackers), roughly crushed
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Three quarters cup pecan pieces (or chopped walnuts)
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One teaspoon vanilla extract
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Eight ounces frozen whipped topping (Cool Whip), thawed
Equipment Needed
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Nine-inch pie plate
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Clean mixing bowl
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Electric mixer
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Spatula
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Measuring cups and spoons
Method
Preheat your oven to 175°C (350°F). Lightly grease a nine-inch pie plate with butter or non-stick spray.
In a very clean mixing bowl, beat the egg whites on low speed until they become foamy. Turn the mixer to medium speed and slowly add the sugar while continuing to beat. Once all the sugar is incorporated, turn the mixer to high speed and beat until stiff peaks form. The meringue should be glossy and hold its shape when you lift the beaters.
Crush the crackers into small bits, but not all the way to fine crumbs. You want some texture. Gently fold the crushed crackers, pecan pieces, and vanilla extract into the meringue using a spatula. Mix just until combined—do not overmix or the meringue will deflate.
Spread the mixture evenly into the prepared pie plate. Bake for twenty five to thirty minutes, until the top is lightly golden and looks fully set. The pie will puff up while baking and deflate slightly as it cools—this is normal.
Remove the pie from the oven and let it cool completely on a wire rack. Do not add the topping until the pie is fully cool.
Spread the thawed whipped topping evenly over the cooled pie.
Refrigerate for at least two hours before serving. The texture is best when thoroughly chilled. Slice and serve cold.
Storage
Refrigerate covered for up to four days. Do not freeze—the texture of the meringue and whipped topping changes upon thawing.
Variations
For fresh whipped cream topping instead of Cool Whip, use one and a half cups of heavy whipping cream with three to four tablespoons of sugar and a splash of vanilla. Whip to stiff peaks. Note that fresh whipped cream is less stable over time than whipped topping.
You can use walnuts or almonds instead of pecans. Saltine crackers work beautifully in place of Ritz crackers and add a slightly saltier profile. For a chocolate twist, fold in one quarter cup of mini chocolate chips along with the crackers and pecans.
Serving Suggestions
Serve with a drizzle of chocolate or caramel sauce, alongside a cup of coffee, or with a scoop of vanilla ice cream. Garnish with extra chopped pecans if desired.
Tips for Best Results
Use a very clean bowl for the egg whites—any grease will prevent them from whipping properly. Let the egg whites come to room temperature before whipping for greater volume.
Do not overmix the meringue after adding the crackers. Gentle folding keeps the pie light and airy.
Cool the pie completely before adding the whipped topping—a warm pie will melt the topping into a runny mess.
Chill thoroughly. The pie needs at least two hours in the refrigerator to develop the best texture. The wait is worth it.
Crush the crackers by hand or in a sealed bag with a rolling pin. You want small bits, not fine dust.