When you think of pecan pie, you probably think of the sweet and sticky pecan halves lined up in a flaky crust but Angel Pecan Pie is very different type of pecan pie. See, there’s no traditional pastry crust and the filling doesn’t contain any pecans at all… because they’re right there in the crust! (There’s also cracker crumbs and whipped egg whites and a few other fun tricks. You’ll see.)
This might seem odd, but the crust here starts with egg whites. You’ll beat them until they’ll hold soft peaks, and then you’ll start to gradually add some sugar and vanilla and continue beating until you’ve got stiff peaks.
At that point, you’ll fold in some Ritz cracker crumbs, chopped pecans, and a little bit of baking powder. You then spread that mixture in a pie plate and bake it for half an hour. It helps to spread the mixture up the sides of the pie plate so it resembles a pie crust, but at the end of baking time you’ll have a somewhat airy, nutty, robust crust that you won’t soon forget.
Chill that crust and then whip up some whipped cream that you’ll use as the “filling” of this pie.
What that means is you end up with a pie that’s a little bit backwards. You have a cool and creamy “filling” that’s rather simple but the bulk of the texture and flavor of the pie rests in the crust. Not your usual pie, for sure, but a fun change for a pecan treat.
Angel Pecan Pie
For the 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
For the filling:
- 1 cup heavy whipping cream
- 2 tablespoons real maple syrup
- 1/2 teaspoon vanilla extract
- Chopped pecans, for garnish
Preparation
- Preheat oven to 350°F and grease a 9-inch pie plate.
- In a large bowl, beat egg whites with an electric mixer on high until soft peaks form. Add vanilla and gradually add sugar, continuing to beat until stiff peaks form.
- Mix in cracker crumbs, pecans, and baking powder. Gently stir until well mixed.
- Transfer mixture to prepared pie plate and spread across the bottom and up the sides. Bake 30 minutes.
- Place in refrigerator to chill.
- To make the filling, combine heavy cream, maple syrup, and vanilla in a mixing bowl and beat on high with an electric mixer until thick.
- Scoop into cooled pie shell and spread into an even layer.
- Sprinkle pecans around the edge. Chill until ready to serve. Enjoy!
Recipe adapted from My Food and Family.