Name: Pecan Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 egg whites; 1 cup sugar; 1 teaspoon vanilla extract; 1 cup round cracker crumbs (Ritz or similar); 1 cup pecans, chopped; 1 cup heavy cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; ½ cup pecans (for topping)

This Pecan Meringue Pie is a light, nutty, and creamy dessert that’s become one of my go-to treats when I want something special yet easy. The crust, made from fluffy meringue, crushed crackers, and pecans, bakes into a sweet, chewy base that perfectly supports the rich whipped cream filling.

Pecan Meringue Pie

Why You’ll Love This Recipe

I love how this pie combines texture and flavor in every bite. The airy, nutty crust adds crunch and contrast to the smooth, vanilla-almond whipped cream topping. It’s a unique twist on traditional pies—naturally gluten-free and simple enough to whip up any time I want to impress without fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

3 egg whites
1 cup sugar
1 teaspoon vanilla
1 cup round cracker crumbs (like Ritz)
1 cup pecans, chopped

Filling

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
½ cup pecans

Directions

I preheat the oven to 350°F and spray a 9-inch pie pan with nonstick cooking spray.
I beat the egg whites until foamy, then gradually add in the sugar, mixing between each addition. I add the vanilla and beat the mixture until soft peaks form.
I crush the round crackers in a food processor until fine.
I fold the cracker crumbs and 1 cup chopped pecans gently into the meringue.
I pour the mixture into the prepared pie pan and spread it out with the back of a spoon, pulling it up along the sides to form a crust.
I bake the crust for 30 minutes, then let it cool completely on a wire rack.
For the filling, I whip the heavy cream with sugar, vanilla, and almond extract in a mixing bowl until thick and fluffy.
I spoon the whipped cream into the cooled pie shell and sprinkle ½ cup of pecans around the edge.
I top the pie with additional whipped cream before serving.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Bake time: 30 minutes
Total time: 50 minutes, plus cooling time

Storage/reheating

I keep the pie refrigerated in an airtight container for up to 3 days. Because of the whipped cream, I don’t recommend freezing it—it’s best enjoyed fresh. I always make sure the crust has cooled fully before adding the filling to maintain its texture.

FAQs

Can I use a different type of cracker for the crust?

Yes, I sometimes use saltines or buttery crackers if I don’t have Ritz. They still give that crunchy, sweet-salty flavor.

Do I need a stand mixer to make the meringue?

Not at all. I usually use a hand mixer—it works perfectly for beating the egg whites to soft peaks.

Can I make the crust ahead of time?

Yes, I bake the crust a day ahead and store it at room temperature, covered tightly, until I’m ready to fill it.

Can I use whipped topping instead of heavy cream?

I prefer fresh whipped cream for the best flavor and texture, but a whipped topping can work in a pinch if I’m short on time.

How do I know when the crust is done baking?

The crust should look lightly golden and feel firm to the touch. It will firm up more as it cools.

Can I skip the almond extract?

Yes. I sometimes leave it out or replace it with extra vanilla if I want a more straightforward flavor.

What’s the best way to crush the crackers?

I use a food processor for fine crumbs, but a sealed plastic bag and rolling pin also works if I want a slightly chunkier texture.

Is this recipe gluten-free?

Yes, if I use gluten-free crackers, this pie is entirely gluten-free.

Can I use other nuts instead of pecans?

Absolutely. I’ve made this with walnuts or almonds when I wanted a variation, and it still turns out great.

How long does the pie need to chill before serving?

I usually let it chill in the fridge for at least 1 hour after adding the whipped cream to help it set and stay firm when slicing.

Conclusion

This Pecan Meringue Pie is one of those desserts that feels special yet comes together with simple pantry ingredients. It’s light, nutty, creamy, and makes the perfect end to any meal. I love how it always impresses, whether I’m serving it on a holiday or just craving something sweet and different.