Butterscotch Nut Pie (Meringue Pie)
📜 Collection: General Archive | ✍️ Attribution: Svarale | 📂 Category: Desserts A unique and chewy crustless pie featuring a sweet meringue base baked with graham cracker crumbs and pecans, then topped with whipped cream and chilled for hours to set.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | 6 hours | One 9-inch pie |
🔪 Key Equipment
- 9-inch pie pan
- Electric mixer
- Large bowl
- Wire rack
Ingredients
Pie Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Egg Whites | at room temperature |
| 3/4 Cup | Sugar | granulated |
| 3/4 Cup | Pecans | chopped |
| 3/4 Cup | Graham Cracker Crumbs | fine crumbs |
| 1 Teaspoon | Vanilla | extract |
Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pint (2 cups) | Heavy Cream | whipped |
Instructions
Step 1: Prepare and Bake the Base
- Preheat oven to 325°F (165°C). Generously grease a 9-inch pie pan.
- In a clean, dry bowl, beat the 3 egg whites with an electric mixer until stiff, glossy peaks form.
- In a separate bowl, combine the 3/4 cup sugar, 3/4 cup chopped pecans, 3/4 cup graham cracker crumbs, and 1 teaspoon vanilla.
- Gently fold the dry ingredients into the stiffly beaten 3 egg whites until just combined without deflating.
- Spread the mixture evenly into the greased 9-inch pie pan.
- Bake for 35 minutes until set and lightly golden, then let the pie cool completely on a wire rack.
Step 2: Topping and Chilling
- Once the pie is completely cool, whip the 1 pint (2 cups) heavy cream to stiff peaks.
- Spread the whipped heavy cream evenly over the top of the pie.
- Cover and refrigerate for at least 6 hours, or overnight, until the pie develops its signature chewy texture and is ready to slice.
💡 Make-Ahead & Storage: Cover and refrigerate for at least 6 hours or overnight before serving to allow the pie to set and develop its chewy texture.
Original Recipe Scan
