This unique vintage pie uses the salty crunch of Ritz crackers to create a chewy, praline-like meringue base. The 24-hour resting period is essential for the texture to develop.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 | Egg Whites |
| 22 | Ritz Crackers, crushed |
| 1 Cup | Pecans, chopped |
| 1/2 Cup | Sugar |
| 1 Teaspoon | Vanilla |
| 1 Cup | Heavy Cream, for topping |
Instructions
- Preheat oven to 350°F. Grease a 9-inch pie pan.
- In a clean, dry bowl, beat the egg whites until stiff peaks form.
- In a separate bowl, combine the crushed Ritz crackers, chopped pecans, sugar, and vanilla.
- Gently fold the cracker mixture into the stiffly beaten egg whites.
- Spread the mixture into the greased pie pan.
- Bake for 20 minutes.
- Let the pie cool, then cover and allow it to set for one day at room temperature.
- Before serving, whip the heavy cream and spread it over the top.
Note
The instruction to “Allow to set one day” is the most important step. This rest period transforms the baked meringue into its signature chewy texture.
