Name: Angel Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 egg whites; 1 cup sugar; 1 teaspoon vanilla; 1 cup round cracker crumbs (like Ritz); 1 cup pecans, chopped; 1 cup heavy cream; 2 tablespoons sugar; 1 teaspoons vanilla extract; ¼ teaspoon almond extract; ½ cup pecans

I set out to make a classic pecan pie recipe that wasn’t the “norm” and this Angel Pecan Pie recipe is so simple, so fun, I couldn’t wait to share it! Light, fluffy, but with just a bit of crunch. I swear, if pecan pies were people, I’d marry them.

Now, if you’re into non-traditional pecan pies, I do have this other recipe for Apple Pecan Upside Down Pie that’s so fun and just the right balance of all the yummy fall things, you can’t help but love it.

But back to fluffy angle pecan pie and it’s tasty perfection. If you’ve never had a meringue crust and pecan filling before, you’re really missing out. It’s so much more flavorful than a typical crust. Just a whole new experience.

The best part about this particular classic pecan pie recipe, though is that it’s NOT traditional. There’s no baking powder, light corn syrup or even some unknowable baking time where you have to guess if the pie is done. Which is seriously the only thing I dislike about making pecan pies.

So, I have to be honest, if there was a competition, I would probably pick this heavenly pecan pie over a traditional pecan pie, just from the sheer ease. LOL!

If you love pecan and desserts take a look at these Gingerbread Turtle Cookies. So yum!

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

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 15 minutes

Total Time: 1 hour

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.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 388 Total Fat: 27g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 34mg Sodium: 76mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 31g Sugar Alcohols: 0g Protein: 4g