Heavenly Angel Pecan Pie Recipe: Sweet Bliss in Every Bite

Dessert lovers rejoice as this heavenly angel pecan pie recipe promises a delightful twist on classic Southern comfort.

Rich, creamy layers meld with buttery, toasted pecans in every delectable bite.

The golden crust cradles a cloud-like filling that melts seamlessly on your tongue.

Pecans add a delightful crunch and earthy depth to this irresistible sweet treat.

Each slice brings a symphony of textures and flavors that dance across your palate.

The magic happens when simple ingredients combine to create something extraordinary.

Get ready to fall in love with this show-stopping dessert that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 370 kcal

Servings: 9

What You’ll Use for Angel Pecan Pie

• Egg Whites: Provide airy structure and lightness to the meringue base, choose fresh eggs at room temperature for best volume.
• Sugar: Sweetens and stabilizes the meringue, opt for fine granulated sugar for smooth incorporation.
• Vanilla Extract: Adds warm, comforting flavor, select pure vanilla for rich taste.
• Round Crackers: Creates crispy texture base, look for fresh, dry crackers without staleness.
• Pecans: Delivers nutty crunch and depth, choose plump, golden-brown nuts without bitterness.

• Heavy Cream: Provides luxurious, silky texture, select high-fat content cream for stable whipping.
• Sugar: Enhances sweetness and helps cream hold shape, use fine granulated for smooth blending.
• Vanilla Extract, Almond Extract: Contribute complementary sweet and nutty undertones, choose pure extracts for authentic flavor.

• Pecans: Adds decorative crunch and nutty accent, select whole, uniform pieces for visual appeal.
• Whipped Cream (Optional): Creates additional creamy layer, use cold cream for best whipping results.

Tools That Make Angel Pecan Pie

• Pie Pan (9-inch): Essential for shaping and baking the pie crust.
• Food Processor: Needed to crush crackers into fine crumbs.
• Large Mixing Bowl: Used for beating egg whites and combining ingredients.
• Handheld Mixer: Perfect for whipping cream and beating egg whites to soft peaks.
• Medium Mixing Bowl: Helps prepare the whipped cream filling.
• Wire Rack: Allows the pie crust to cool evenly after baking.
• Spoon: Useful for spreading meringue and creating crust edges.
• Measuring Cups: Ensures accurate ingredient measurements.

How to Whip Up Angel Pecan Pie

• Meringue Base

Whip egg whites until fluffy, gradually incorporating sugar and vanilla. The mixture should form soft, glossy peaks that hold their shape beautifully.

• Nutty Foundation

Crush graham crackers into delicate crumbs and gently fold them with pecans into the airy meringue, creating a delicate, crunchy base. Pour the mixture into a pie pan, sculpting it carefully along the edges.

• Golden Transformation

Bake the meringue shell until it turns a soft golden color, developing a delicate crispness. Allow the shell to cool completely, creating a perfect canvas for the next layer.

• Creamy Cloud Filling

Whip cream with subtle hints of vanilla and almond extract until it becomes luxuriously thick and voluminous. Carefully spread this ethereal mixture into the cooled meringue shell.

• Pecan Crowning

Scatter remaining chopped pecans around the pie’s perimeter, adding a delightful crunch and visual appeal to the dessert.

• Chill and Serve

Refrigerate the pie to let flavors meld. Serve cold, optionally topped with an extra dollop of whipped cream for ultimate indulgence.

Flavor Boosts for Angel Pecan Pie Fans

• Cracking the Code
• Beat egg whites at room temperature for maximum volume, using clean, dry utensils to ensure proper peak formation. Metal or glass bowls work best for achieving fluffy meringue.
• Swap graham crackers with vanilla wafers or digestive biscuits for subtle flavor variations. Pulse crumbs finely to create a smooth, even crust texture.
• Pat pecans dry before chopping to prevent soggy crust. Toast pecans briefly in a skillet for enhanced nutty flavor and extra crunch before adding to the recipe.
• Prepare meringue crust and whipped cream filling separately up to one day in advance. Store crust at room temperature and filling in the refrigerator to streamline assembly.
• Drizzle melted chocolate over the top or sprinkle sea salt for gourmet twist. Garnish with fresh mint leaves or dust with cocoa powder for elegant presentation.

Angel Pecan Pie: How to Serve It Nicely

• Elegant Dessert Plating: Create a stunning presentation by placing a slice of Angel Pecan Pie on a white porcelain plate with a delicate gold rim. Dust the plate edges with powdered sugar for a sophisticated touch.
• Complementary Beverage Pairing: Serve alongside a warm cup of hazelnut coffee or a chilled glass of sweet dessert wine. The nutty flavors will beautifully enhance the pie's delicate meringue and creamy filling.
• Seasonal Garnish Options: Decorate with fresh seasonal berries like raspberries or strawberries around the pie slice. Alternatively, add a small mint leaf for a pop of color and refreshing aroma that complements the rich pecan and cream flavors.
• Temperature Tip: Allow the pie to sit at room temperature for 5-10 minutes before serving to soften the meringue crust slightly and enhance the overall flavor profile.

Angel Pecan Pie Storage Made Simple

• Smart Refrigeration Strategy: Keep the angel pecan pie securely covered with plastic wrap or aluminum foil to maintain its delicate texture and prevent flavor absorption from other foods in the refrigerator.
• Make-Ahead Magic: Prepare the pie crust and whipped cream filling separately up to 24 hours before assembling, which helps streamline your dessert preparation and enhances flavor melding.
• Freezing Friendly Option: Wrap the fully assembled pie tightly in two layers of plastic wrap and one layer of aluminum foil to freeze for up to 2 weeks. Thaw overnight in the refrigerator before serving for best taste and texture.
• Portion Control Tip: Use a sharp, clean knife dipped in hot water and wiped dry between each slice to create neat, beautiful servings that showcase the pie's delicate meringue crust and creamy filling.

Divine Angel Pecan Pie

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4.6 from 36 reviews

• Total Time: 50 minutes
• Yield: 9 1x

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Description

Homemade angel pecan pie brings Southern charm to classic dessert tables with rich caramel notes and buttery crust. Delicate pecans and smooth custard create a memorable sweet experience you will savor until the last delightful bite.

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Ingredients

Scale 1x2x3x

• 3 large egg whites
• 1 cup (240 ml) heavy cream
• 1 cup (200 g) granulated sugar
• 2 tbsps (30 g) granulated sugar
• 1 cup (100 g) pecans, chopped
• ½ cup (50 g) pecans, chopped
• 1 cup (125 g) round cracker crumbs (such as Ritz)
• 1 tsp vanilla extract
• 1 tsp vanilla extract
• ¼ tsp almond extract
• Whipped cream, for topping

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Instructions

1. Oven Preparation: Calibrate oven to 350°F and lightly mist a 9-inch pie pan with cooking spray.
2. Meringue Foundation: Whip egg whites in a large bowl until they transform into a voluminous, frothy texture, gradually introducing sugar while whisking to create a glossy, smooth meringue.
3. Cracker Transformation: Pulverize round crackers into fine crumbs using a food processor, then delicately fold the crumbs and a portion of pecans into the meringue, preserving its airy consistency.
4. Crust Formation: Carefully transfer the meringue mixture into the prepared pie pan, spreading it evenly and sculpting raised edges along the sides.
5. Initial Baking: Place the meringue crust in the preheated oven and bake for approximately 30 minutes until it develops a light golden hue and feels set to the touch.
6. Cooling Process: Remove the crust from the oven and allow it to cool completely on a wire rack, ensuring a crisp and delicate texture.
7. Cream Filling Preparation: In a separate mixing bowl, combine heavy cream, sugar, vanilla, and almond extracts, then whip using a handheld mixer until thick, sturdy peaks form.
8. Pie Assembly: Spread the whipped cream filling smoothly across the cooled meringue crust, garnishing the pie’s perimeter with remaining chopped pecans to create an elegant decorative border.
9. Serving and Storage: Optionally add an extra dollop of whipped cream on top, then refrigerate the pie and consume within three days to maintain optimal freshness and flavor.

Notes

• Whip with Precision: Use room temperature egg whites for maximum volume and stability when creating the meringue base.
• Crumb Control: Pulse crackers in the food processor carefully to achieve fine, uniform crumbs that integrate smoothly into the meringue.
• Peak Performance: Stop beating egg whites when soft, glossy peaks form to prevent overwhipping, which can make the meringue grainy and unstable.
• Chill for Perfection: Allow the meringue crust to cool completely before adding whipped cream to prevent melting and maintain structural integrity.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 370
• Sugar: 30 g
• Sodium: 180 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 0 mg