Angel Pecan Pie

Angel Pecan Pie: A Heavenly Twist on a Classic Dessert

If you’re a fan of pecan pie but looking for a lighter, airier version, this Angel Pecan Pie is the perfect choice. Combining the classic flavors of pecan pie with a delicate meringue crust and a fluffy whipped cream filling, this dessert is a refreshing take on a beloved classic. The crunchy pecans add a delightful texture contrast, making each bite an irresistible treat. Whether you’re preparing for a special occasion or simply want to indulge in something sweet, this pie is sure to impress.

Ingredients

For the Crust:

• 3 large egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup round cracker crumbs (such as Ritz)
• 1 cup pecans, chopped

For the Filling:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ½ cup pecans, chopped

To Serve:

• Whipped cream, for topping

Directions

1. Make the Crust

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie pan with nonstick cooking spray.
2. Beat the Egg Whites:
   In a large mixing bowl, beat 3 large egg whites until they become foamy.
3. Add the Sugar:
   Gradually add 1 cup of granulated sugar, a little at a time, mixing well between each addition. Add 1 teaspoon of vanilla extract and continue beating until soft peaks form.
4. Prepare the Cracker Crumbs:
   Using a food processor, crush the round crackers (such as Ritz) into fine crumbs.
5. Fold in the Pecans and Crumbs:
   Gently fold the cracker crumbs and 1 cup of chopped pecans into the meringue mixture until just combined.
6. Form the Crust:
   Pour the meringue mixture into the prepared pie pan. Use the back of a spoon to spread the mixture evenly, pulling it up along the sides of the pan to create a crust.
7. Bake the Crust:
   Bake the crust in the preheated oven for 30 minutes, or until it is lightly golden and set. Remove from the oven and allow it to cool completely on a wire rack.

2. Make the Filling

1. Whip the Cream:
   In a medium-sized mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract. Using a handheld mixer, whip the cream mixture until thick and stiff peaks form.
2. Fill the Pie:
   Spoon the whipped cream filling into the cooled pie shell, spreading it evenly.
3. Add the Pecans:
   Sprinkle the remaining ½ cup of chopped pecans around the outer edge of the pie, over the whipped cream filling.

3. Serve and Store

1. Top and Serve:
   Top the pie with additional whipped cream if desired, and serve chilled.
2. Storage:
   Store any leftovers in the refrigerator for up to 3 days.

Conclusion

This Angel Pecan Pie is a delightful departure from the traditional pecan pie, offering a light and airy meringue crust that complements the rich, creamy filling. The combination of crunchy pecans and fluffy whipped cream creates a texture and flavor contrast that’s simply irresistible. Perfect for any occasion, this pie is as beautiful as it is delicious. Make it for your next gathering and watch it disappear in no time!

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Calories: 320 kcal | Servings: 8 servings

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