Description
Angel Pecan Pie is a light and airy twist on the traditional pecan pie, featuring a crispy butter cracker crust combined with a fluffy meringue base, topped with a rich maple-scented whipped cream and garnished with chopped pecans. This dessert offers a delightful balance of textures and flavors, perfect for any occasion.
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 oven and prepare pie plate: Preheat your oven to 350°F and grease a 9-inch pie plate thoroughly to prevent sticking.
- Beat egg whites: In a large bowl, use an electric mixer on high speed to beat the 3 egg whites until soft peaks form.
- Add vanilla and sugar: Add 1 teaspoon vanilla extract to the egg whites, then gradually beat in 1 cup granulated sugar, continuing to beat until stiff peaks form, creating a meringue base.
- Mix dry ingredients: Gently fold in the finely crushed 24 butter crackers, 1 cup finely chopped pecans, and 1/4 teaspoon baking powder until well combined.
- Form and bake crust: Transfer the mixture to the prepared pie plate, spreading it evenly across the bottom and up the sides to form a crust. Bake for 30 minutes until set and lightly golden.
- Chill cooled crust: Remove the crust from the oven and place it in the refrigerator to chill completely.
- Prepare filling: In a mixing bowl, combine 1 cup heavy whipping cream, 2 tablespoons real 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 shell and spread into an even layer.
- Garnish and chill: Sprinkle chopped pecans around the edge of the pie for garnish. Chill the pie until ready to serve to allow the filling to set properly.
- Serve and enjoy: Slice the chilled Angel Pecan Pie and enjoy its light, nutty, and sweet flavors as a delightful dessert.
Notes
- Ensure egg whites are free of any yolk for best meringue results.
- Use fresh heavy whipping cream for a stable whipped topping.
- For a nut-free option, omit pecans and substitute with chopped seeds.
- Allow the pie to chill for at least 2 hours for optimal texture and flavor blend.
- Butter crackers create a buttery, flaky crust alternative to traditional pie dough.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
