Pecan Crunch Pie
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful and crunchy pecan pie featuring a whipped meringue-like base loaded with crushed graham crackers and chopped pecans. Chilled to perfection and topped with freshly whipped cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | 4 hours | 6 servings |
🔪 Key Equipment
- Pie pan
- Mixing bowl
- Electric mixer
Ingredients
Filling and Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Egg whites | Beaten stiff |
| 1/2 tsp | Baking powder | None |
| 1 cup | Sugar | None |
| 1 cup | Whipping cream | Divided |
| 11 | Graham crackers | Squares, crushed |
| 1 cup | Pecans | Chopped |
| 1 tsp | Vanilla | None |
Instructions
Step 1: Mixing and Baking
- Beat 3 egg whites and 1/2 tsp baking powder. Add 1 cup sugar very slowly.
- Beat until very stiff.
- Crush 11 graham crackers squares. Add them and 1 cup pecans (by folding) to the 3 egg whites mixture.
- Add 1 tsp vanilla, spread in a heavily buttered 10 inch pie pan.
- Bake at 350° for 25 min until set and lightly golden.
Step 2: Chilling and Serving
- Chill at least 4 to 5 hours until completely set.
- Whip remaining 1 cup whipping cream and spread on pie before serving.
💡 Make-Ahead & Storage: Keep refrigerated for up to 24 hours before serving for the best texture.
Original Recipe Scan
