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Pecan Meringue Pie

 Pecan Meringue Pie
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
6-8 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup graham cracker crumbs
  • 1 cup chopped pecans
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Add cream of tartar; beat on medium speed until soft
  • peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high
  • until stiff peaks form. Fold in the vanilla, cracker crumbs and
  • pecans.
  • Spread onto the bottom and up the sides of a greased 9-in. pie plate.
  • Bake at 350° for 25-30 minutes or until lightly browned. Cool on
  • a wire rack.
  • For topping, in a small bowl, beat cream until it begins to thicken.
  • Add sugar and vanilla; beat until stiff peaks form. Spread over
  • cooled meringue shell. Store in the refrigerator. Yield: 6-8

2 of 2

Pecan Meringue Pie (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 piece equals 373 calories, 23 g fat (8 g saturated fat), 41 mg cholesterol, 96 mg sodium, 41 g carbohydrate, 2 g fiber, 4 g protein.