This unique crustless pie has a chewy, sweet meringue base. The long chilling time with the whipped cream topping is essential for its final texture.
Author
Svarale
Recipe
Pie Base
| Measurements | Ingredients |
|---|---|
| 3 | Egg Whites |
| 3/4 Cup | Sugar |
| 3/4 Cup | Pecans, chopped |
| 3/4 Cup | Graham Cracker Crumbs |
| 1 Teaspoon | Vanilla |
Topping
| Measurements | Ingredients |
|---|---|
| 1 pint (2 cups) | Heavy Cream, whipped |
Instructions
- Preheat oven to 325°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 sugar, chopped pecans, graham cracker crumbs, and vanilla.
- Gently fold the dry ingredients into the stiffly beaten egg whites.
- Spread the mixture into the greased pie pan.
- Bake for 35 minutes.
- Let the pie cool completely.
- Whip the heavy cream and spread it over the cooled pie.
- Cover and refrigerate for at least 6 hours before serving.
