Angel Pecan Pie
Submitted by gail39
Crispy meringue pie shell loaded with pecans and cracker crumbs, filled with vanilla-almond whipped cream for a cloud-light Southern dessert.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThis pie is all about contrasts: a crunchy meringue crust studded with chopped pecans and cracker crumbs (they add structure and a subtle saltiness), baked until golden and crisp, then filled with billows of sweetened whipped cream flavored with vanilla and a whisper of almond extract.
It’s lighter than air but still indulgent, the kind of thing that disappears fast at Sunday dinners.
The meringue shell holds up surprisingly well, creating a sweet, crispy vessel that shatters beautifully when you cut into it.
Pro Tips
- Beat to soft peaks: Stop when meringue holds its shape but tips curl over (stiff peaks make it harder to fold in crumbs and pecans).
- Fold gently: Mix cracker crumbs and pecans into meringue carefully to keep air bubbles intact.
- Form peaks around edge: Pulling up the meringue with the back of a spoon creates a decorative rim and helps contain the filling.
- Cool completely: The meringue needs to cool fully before adding whipped cream or the heat will melt it.
Variations
- Chocolate version: Fold mini chocolate chips into the whipped cream filling.
- Berry topping: Scatter fresh berries over the whipped cream before serving for color and tartness.
Ingredients
Directions
Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks. Mix cracker cumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8” pie plate to form a shell. Pull up mixture into peaks around edge of plate with mack of spoon. Spread evenly. Bake in a moderate oven, 350℉ (180℃), for 30 minutes.
Cool thoroughly on a wire cake rack.
Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle remaining ½ cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie.
Makes 6 to 8 servings
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