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 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

Directions

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 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.

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  • 3 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
  1. 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.
  2. 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.
  3. 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 servings.
Originally published as Pecan Meringue Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p136

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