Angel Pie with Pecans
Submitted by Lance
Pecan angel pie folds toasty pecans and graham cracker crumbs into stiff meringue, then bakes into a chewy-crisp dessert topped with whipped cream or ice cream. No flour, no fat in the base, just nuts and crumbs holding sweet meringue together.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThis pecan angel pie isn’t a meringue shell with filling. The graham cracker crumbs and chopped pecans get folded right into the whipped whites, then the whole thing bakes into a single dense, chewy disc with a crisp top.
Think of it as a cross between a macaroon and a pavlova. The meringue puffs and dries on the surface while staying tender underneath where the crumbs hold moisture. The pecans deepen as they bake, picking up nutty caramel notes from the surrounding sugar.
Beat the whites to firm peaks before adding sugar gradually. If you dump the sugar in too fast, the structure collapses and the pie won’t rise properly. The folded crumbs and nuts will deflate the meringue slightly, which is fine, that’s how it gets its denser texture.
Pro Tips
- Toast the pecans for 6 to 8 minutes at 350°F (175°C) before chopping for noticeably richer flavor.
- Butter the pie plate lightly. Too much grease makes the meringue slide as it bakes.
- Fold the crumbs and nuts in gently with a spatula. Stirring deflates the whites and you’ll lose lift.
- Cool completely before slicing. Warm meringue tears under a knife.
Variations
- Swap pecans for walnuts or sliced almonds for a different nutty profile.
- Add ½ teaspoon cinnamon to the sugar for a warm-spice version.
- Top with fresh berries and whipped cream instead of ice cream for a lighter finish.
Ingredients
Directions
Beat egg whites until foamy; add cream of tartar, then beat until eggs hold peaks.
Gradually add sugar, vanilla, and chopped nuts.
Fold in graham crumbs; pour into slightly buttered pie plate and bake in 325℉ (160℃) oven for 35 minutes.
Cool; serve with whipped topping or ice cream.
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