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.
Ingredients
Scale
- 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
Instructions
- Oven Preparation: Calibrate oven to 350°F and lightly mist a 9-inch pie pan with cooking spray.
- 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.
- 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.
- Crust Formation: Carefully transfer the meringue mixture into the prepared pie pan, spreading it evenly and sculpting raised edges along the sides.
- 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.
- Cooling Process: Remove the crust from the oven and allow it to cool completely on a wire rack, ensuring a crisp and delicate texture.
- 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.
- 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.
- 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