Description
This luscious Angel Pecan Pie features a light and fluffy meringue crust made from egg whites, crushed butter crackers, and pecans, filled with a creamy, sweet maple whipped cream topping and garnished with chopped pecans. It’s a delightful twist on traditional pecan pie, offering a crunchy base with a smooth, rich filling that’s perfect for dessert or special occasions.
Ingredients
Scale
Crust
- 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
Filling
- 1 cup heavy whipping cream
- 2 tablespoons real maple syrup
- 1/2 teaspoon vanilla extract
- Chopped pecans, for garnish
Instructions
- Preheat and prepare pie plate: Preheat your oven to 350°F. Grease a 9-inch pie plate thoroughly to prevent sticking.
- Make meringue base: In a large bowl, beat the 3 egg whites on high speed with an electric mixer until soft peaks form. Add 1 teaspoon vanilla extract, then gradually add 1 cup sugar while continuing to beat until stiff peaks form, ensuring a glossy and firm meringue.
- Mix in dry ingredients: Gently fold in the finely crushed butter crackers, chopped pecans, and 1/4 teaspoon baking powder to the meringue mixture until well combined without deflating the meringue.
- Form and bake crust: Transfer the mixture to the greased pie plate and spread evenly on the bottom and about halfway up the sides to create a crust. Bake in the preheated oven for 30 minutes until set and lightly golden.
- Chill crust: Remove the pie crust from the oven and place it in the refrigerator to chill completely, allowing it to firm up before filling.
- Prepare filling: In a mixing bowl, combine 1 cup heavy whipping cream, 2 tablespoons maple syrup, and 1/2 teaspoon vanilla extract. Beat on high speed with an electric mixer until the mixture thickens to soft peaks.
- Assemble pie: Spoon the whipped cream filling into the cooled pie crust and spread into an even layer.
- Garnish and chill: Sprinkle chopped pecans around the edge of the pie for garnish. Return the assembled pie to the refrigerator and chill until ready to serve.
Notes
- Ensure your egg whites are at room temperature to achieve maximum volume when beating.
- Use unsalted butter crackers like Ritz for the crust to control saltiness.
- For a stronger maple flavor, consider adding a bit more maple syrup to the filling.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
- To make ahead, bake crust up to 1 day in advance and keep chilled before adding the filling.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
