Name: Angel Pecan Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 egg whites; 1 teaspoon vanilla extract; 1 cup granulated sugar; 24 butter crackers, finely crushed (such as Ritz); 1 cup pecans, finely chopped; 1/4 teaspoon baking powder; 1 cup heavy whipping cream; 2 tablespoons real maple syrup; 1/2 teaspoon vanilla extract; Chopped pecans, for garnish

Jump to Recipe· 4.6 from 14 reviews

If you love the classic pecan pie flavor but are looking for something a little lighter and just as delicious, you’re going to adore this Angel Pecan Pie Recipe. It’s a delightful twist that uses fluffy egg whites and buttery crackers to create a crunchy, melt-in-your-mouth crust filled with a dreamy maple-sweetened cream. Trust me, once you try this, you’ll want to make it for every holiday and weekend treat. Keep reading because I’m spilling all the secrets to nail it perfectly!

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Why This Recipe Works

Light but Crunchy: The egg whites create a fluffy yet sturdy crust that holds the creamy filling perfectly.
Balanced Sweetness: Maple syrup in the filling adds a natural, warm sweetness that complements pecans beautifully.
No-Guilt Indulgence: This pie feels like a treat without the heavy gooey sugar of traditional pecan pie.
Simple Ingredients: Pantry basics unite to make a pie that tastes gourmet without any hair-raising steps.

Angel Pecan Pie, light pecan pie, fluffy egg white pecan pie, maple pecan pie, holiday pecan dessert - A close-up view of a thick, light brown crust with cracks, forming the base layer in a clear glass pie dish, on a white marbled surface. On top of the crust, a fluffy, white cream layer is being spread evenly, poured from a bowl using a blue spatula held by a woman's hand. The cream is soft and smooth, with gentle folds as it lands on the crust, creating a thick second layer. The background shows a blurred maroon fabric. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Before diving in, let’s chat ingredients. Each component plays its role, from providing texture to flavor nuances. Using butter crackers gives a subtle saltiness so your sweet filling isn’t overwhelming, and whipping egg whites ensures the crust remains crisp without heaviness.

Angel Pecan Pie, light pecan pie, fluffy egg white pecan pie, maple pecan pie, holiday pecan dessert - Flat lay of finely crushed golden butter crackers, whole and chopped glossy pecans, fresh egg whites in a soft peak form, smooth vanilla beans split open, rich and creamy heavy whipping cream, amber-colored real maple syrup in a small pool, scattered granulated white sugar crystals, and a sprinkle of baking powder, all beautifully arranged with natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Egg whites: They whip up into a light, airy base for the crust, replacing heavier fats.
Vanilla extract: Adds a warm, inviting aroma throughout the pie.
Granulated sugar: Sweetens the crust and helps it brown nicely.
Butter crackers: Finely crushed, they bring a tender, buttery crumb with slight saltiness.
Pecans: Chopped pecans add classic nutty flavor and delightful crunch.
Baking powder: Helps give a little lift to the crust, keeping it light.
Heavy whipping cream: Whipped into the filling for silky richness.
Real maple syrup: Provides deep, natural sweetness with a hint of woodsy flavor.
Chopped pecans (garnish): Finishing touch for extra texture and eye appeal.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making this Angel Pecan Pie Recipe your own. Whether you want to dial up the maple, add a pinch of cinnamon, or swap out pecans for walnuts—you totally can. Here’s how I like to play around with it:

Variation: Sometimes I sprinkle a little sea salt on top before chilling—just to balance the sweetness and give that salty-sweet magic.
Dietary changes: If you’re avoiding dairy, swapping heavy cream for coconut cream works surprisingly well for the filling.
Crunch upgrade: Adding some toasted pecans inside the filling gives an extra nutty texture that crunch-lovers rave about.

Step-by-Step: How I Make Angel Pecan Pie Recipe

Step 1: Whip Egg Whites to Fluffy Perfection

Start by preheating your oven to 350°F and greasing a 9-inch pie plate. Then, beat your egg whites on high speed until soft peaks form. It’s tempting to rush here, but take your time—soft peaks mean your meringue will hold enough air for a light crust. Gradually add sugar and vanilla, then keep beating until stiff peaks appear. You’ll want the peaks to be glossy and stand tall when you lift the beaters. This is the secret to a crust that’s both delicate and sturdy.

Step 2: Add Crumbs, Pecans & Baking Powder

Gently fold in your crushed butter crackers, chopped pecans, and baking powder, being careful not to deflate those perfect egg whites. This mixture will start smelling buttery and nutty, and it’s thick enough to spread easily but still light. I find folding slowly—using a rubber spatula in sweeping motions—keeps all that air trapped for the best texture.

Step 3: Shape & Bake the Crust

Now, press the mixture into your pie plate, building it up along the bottom and sides evenly. Don’t worry if it feels fragile at first—the baking sets it beautifully. Pop it straight into the oven and bake for 30 minutes until the crust looks golden and feels firm to the touch. Let it cool completely, then chill it in the fridge while you prep the filling.

Step 4: Make the Maple Cream Filling

Whip your heavy cream with maple syrup and vanilla on high speed until thick and holds soft peaks. Spoon this luscious filling into the chilled crust and spread evenly. Top the edges with chopped pecans for that signature rustic look and a bit of extra crunch. Chill until you’re ready to serve—the cream’ll set up nicely, giving you that perfect balance of fluffy and rich.

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Pro Tips for Making Angel Pecan Pie Recipe

Perfect Egg White Peaks: Stop whipping as soon as you hit stiff peaks to avoid grainy, dry meringue.
Crust Pressing: Use the back of a spoon or your fingers dipped in water to press the crust evenly up the sides without breaking.
Chill for Clean Slices: Refrigerate the filled pie for at least an hour before serving to set the cream.
Avoid Weeping Filling: Ensure your cream is well whipped and cold before filling to prevent separation.

How to Serve Angel Pecan Pie Recipe

Angel Pecan Pie, light pecan pie, fluffy egg white pecan pie, maple pecan pie, holiday pecan dessert - A close-up of a slice of pie on a white plate with a white marbled surface underneath. The pie has three visible layers: a crumbly brown crust at the bottom, a thick creamy white filling in the middle that is slightly melting and spreading on the plate, and a chunky golden brown crumb topping with some small nut bits on top. In the background, part of a clear glass dish shows the rest of the pie with the same three layers. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping the pie edges with chopped toasted pecans—they add that toasty flavor and a little crunch that really finishes it off. A light dusting of powdered sugar also adds a lovely visual contrast and a touch of sweetness without overwhelming the maple cream.

Side Dishes

This pie goes beautifully with a simple cup of black coffee or chai tea to balance the sweetness. If you want to go bigger, a dollop of cinnamon-spiced apple compote on the side compliments the nutty flavors like a charm.

Creative Ways to Present

For Thanksgiving or a special brunch, I serve the Angel Pecan Pie Recipe in mini tart pans to make individual pies. They look adorable on a dessert table and make portion control easy! Drizzle a little extra maple syrup or caramel sauce over the top just before serving to wow your guests.

Make Ahead and Storage

Storing Leftovers

When it comes to leftovers, I keep the post-pie covered tightly with plastic wrap or in an airtight container and store it in the fridge. It stays fresh and creamy for about three days. The crust might soften slightly, but honestly, it’s still delicious.

Freezing

I’ve frozen the pie before without the cream filling—it freezes well and thaws quickly in the fridge. After thawing, just whip fresh cream and maple syrup for the filling to keep it light and fluffy when serving.

Reheating

This isn’t a pie you want to heat up since the whipped cream filling would deflate. Instead, enjoy it chilled or let it sit at room temperature for 10 minutes to take the chill off before digging in.

FAQs

Can I use a traditional pie crust instead of the egg white crust?

Absolutely! While this Angel Pecan Pie Recipe shines with its unique light crust, a traditional pie crust will work fine—just be aware it changes the texture and the overall feel of the dessert.
What if I don’t have butter crackers? Can I swap them?

You can substitute with any buttery savory crackers or even graham crackers. Keep in mind that the saltiness of the crackers balances the sweet filling, so adjusting sugar slightly might be needed.
Can I make this pie vegan?

This recipe relies on egg whites and dairy for its signature texture, so it’s tricky to fully veganize. However, you could experiment with aquafaba (chickpea water) in place of egg whites and coconut cream for filling, but results may vary.
How long does this pie keep in the fridge?

Stored properly covered, the pie stays fresh for about 3 days. After that, the texture of the filling and crust might deteriorate.

Final Thoughts

There’s something so comforting and special about this Angel Pecan Pie Recipe. It’s not just another dessert—it’s a lighter, fluffier take on a classic that manages to impress family and friends every time. I love how it feels indulgent without being too heavy, and how easy it is to throw together with pantry staples. Give it a try, tweak it to your heart’s content, and I promise it’ll become a favorite in your repertoire. Pie nights just got a whole lot better!