Pecan Meringue Pie Recipe
Pecan Meringue Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My good friend sent me this recipe and when I made it, it was every bit as delicious as she said! I love making it for Thanksgiving.—Anne Powers, Munford, Alabama
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 1 cup chopped pecans
  • TOPPING:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Additional chopped pecans

Directions

Place egg whites in a bowl; let stand at room temperature 30 minutes.
Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans.
Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack.
For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving. Yield: 8 servings.
Originally published as Pecan Meringue Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p136

Nutritional Facts

1 piece: 373 calories, 23g fat (8g saturated fat), 41mg cholesterol, 96mg sodium, 41g carbohydrate (34g sugars, 2g fiber), 4g protein.

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 1 cup chopped pecans
  • TOPPING:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Additional chopped pecans
  1. Place egg whites in a bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans.
  3. Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack.
  4. For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving. Yield: 8 servings.
Originally published as Pecan Meringue Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p136

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