Description
This Southern Pecan Meringue Pie features a light and nutty meringue crust made from crushed crackers and pecans, filled with fluffy whipped cream and topped with more pecans — a vintage dessert perfect for holidays or special occasions.
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)
Instructions
Preheat oven to 350°F. Grease a 9-inch pie pan.
Beat egg whites until foamy. Add sugar gradually, then vanilla, and beat until soft peaks form.
Fold in cracker crumbs and chopped pecans.
Spread meringue into pie pan and shape edges.
Bake for 30 minutes. Cool completely.
Whip cream, sugar, and extracts until thick. Fill pie shell.
Top with pecans and additional whipped cream if desired.
Notes
Use almond extract sparingly — it adds depth without overpowering.
Chill before serving for clean slices.
Perfect make-ahead dessert for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
