Easy Angel Pecan Pie Recipe
What You Need to Make Pecan Angel Pie
Crust
- 3 egg whites
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup round cracker crumbs (like Ritz)
- 1 cup pecans, chopped
Filling
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1/2 cup pecans
Optional: maple syrup to drizzle over it
How to Make Fluffy Pecan Pie
- Preheat your oven to 350 degrees and coat a 9-inch pie pie plate with nonstick cooking spray.
- Beat the egg whites until they are foamy.
- Add in the sugar a little at a time, mixing between each increment.
- Stir in vanilla.
- Continue to beat until soft peaks form.
- Crush the crackers into crumbs with a food processor.
- Fold in cracker crumbs and 1 cup chopped pecans into the meringue.
- Scoop crust meringue into the pie pan and spread in an even layer, pulling the meringue up along the sides of the pie plate to form a crust.
- Bake pie for 30 minutes. Remove from oven and cool to room temperature on a wire rack.
- To make the filling, combine the heavy cream, sugar, and extracts in a medium-sized mixing bowl.
- Whip this syrup mixture until thick.
- Scoop filling into the cold pie shell, spreading it into an even layer.
- Sprinkle ½ cup of pecans around the edge of the filling.
- Top pie with a layer of whipped cream and maybe a couple of pecan halves nestled in the center. If you want to, drizzle some maple syrup over the top–I bet that would be divine!
- Enjoy!
How Long Does this Pecan Pie Last?
If you’re asking how long this pie will last on my counter, the answer is definitely: not long. But, if you’re asking how long would the pie last if you left it and didn’t eat it like it was your last meal? Well, I would expect to be able to keep this in the refrigerator in an airtight container for about 8-12 days.
I wouldn’t leave this just laying out on the counter as the filling is made of whipped cream and it’ll be all sorts of gross in no time flat. So, definitely cover it and keep the pie in the fridge.
Can you Freeze this Pecan Pie?
No, I would NOT try freezing this particular recipe for pie. Meringues that are frozen and defrosted have a yucky rubbery texture that’s just no good. And because the crust is primarily meringue, that would make for one tough crust.
This pie comes together so quick, though, I think you can make it when you’re ready to have a slice, instead of going through the effort of freezing, right?!
Fall Dessert Ideas
Looking for some dessert ideas using apples and pumpkins? Check out our instant download that has 30 dessert recipes perfect for Fall.
Print and have spiral bound and you have an instant cookbook!
Also….
Amazing Pie Recipes
Grandma’s Chocolate Pie–literally straight from grandma’s recipe book. Creamy, sweet and rich.
Mock Pumpkin Pie Made with Carrots– you read that right. Super tasty!
Apple Butter Pie– it’s a great way to use up apples and apple butter!
And, if you want a yummy, super easy recipe, this no bake blueberry banana pie!
Recipes Using Pecans
These cherry pecan cookies are the perfect after school snack!
Add pecans to this mason jar brownie mix.
Pecans are the perfect addition to this easy chocolate chip cookie recipe.

Angel Pecan Pie
Ingredients
Crust
- 3 egg whites
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup round cracker crumbs (like Ritz)
- 1 cup pecans, chopped
Filling
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup pecans
Instructions
- Preheat your oven to 350 degrees and coat a 9-inch pie pie plate with nonstick cooking spray.
- Beat the egg whites until they are foamy.
- Add in the sugar a little at a time, mixing between each increment.
- Stir in vanilla.
- Continue to beat until soft peaks form.
- Crush the crackers into crumbs with a food processor.
- Fold in cracker crumbs and 1 cup chopped pecans into the meringue.
- Scoop crust meringue into the pie pan and spread in an even layer, pulling the meringue up along the sides of the pie plate to form a crust.
- Bake pie for 30 minutes. Remove from oven and cool to room temperature on a wire rack.
- To make the filling, combine the heavy cream, sugar, and extracts in a medium-sized mixing bowl.
- Whip this syrup mixture until thick.
- Scoop filling into the cold pie shell, spreading it into an even layer.
- Sprinkle ½ cup of pecans around the edge of the filling.
- Top pie with a layer of whipped cream and maybe a couple of pecan halves nestled in the center.
Recommended Products
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Julance Magnetic Measuring Spoons Set, Stainless Steel, Upgraded Colourful Dual Sided Teaspoon Set, Fits in Spice Jars, Tablespoon Set for Measuring Dry and Liquid Ingredients, Set of 6
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Hamilton Beach (70730) Food Processor & Vegetable Chopper with Bowl Scraper, 10 Cup, Electric
-
Rose Levy Beranbaum’s Perfect Pie Plate, 9-Inch, Ceramic, Blueberry
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 34mgSodium: 76mgCarbohydrates: 36gFiber: 2gSugar: 31gProtein: 4g
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