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    You are in: Home / Recipes / Grandma's Completely Different Pecan Pie Recipe
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    Grandma's Completely Different Pecan Pie

    Grandma's Completely Different Pecan Pie. Photo by JennT

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    JennT's Note:

    This wonderful recipe has been passed down from my Grandma, to my Mother and now to me. This is not like your typical pecan pie, more of a softened macaroon.

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    Serves: 6-8



    Units: US | Metric

    • 11 squares graham crackers (finely ground)
    • 1 cup pecans (chopped fine)
    • 3 egg whites (large)
    • 1 cup granulated sugar
    • 1/2 teaspoon baking powder
    • 1 teaspoon vanilla
    • 1/2 pint whipping cream, sweetened to taste (When making whipped cream, as you are beating the mixture, just slowly sprinkle in sugar to sweeten)


    1. 1
      Beat egg whites until very fluffy.
    2. 2
      Add baking powder.
    3. 3
      Very slowly add sugar while mixer beats (will become thick and heavy).
    4. 4
      With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
    5. 5
      Fold in nuts and vanilla.
    6. 6
      Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack.
    7. 7
      Cool, then chill in refrigerator.
    8. 8
      Night before or early morning, seal to edge with whipped cream.
    9. 9
      Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through.

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    Ratings & Reviews:

    • on December 06, 2009


      I loved this recipe. I took a chance because I didn't have everything the recipe calls for, and the first time I try something new I really try to follow it closely to get their vision of the dish before I start making changes. But, I have celiac and needed gluten-free graham crackers. The store was out of the regular flavor so I used JoSef chocolate graham crackers (gluten-free; the same number of crackers called for). I didn't have a round pie pan, so I used a square non-stick bake pan greased with real butter. I took it out of the oven and left it to cool up on a rack and made the whipped cream as it cooled. When the pie was cool to the touch on top, but still slightly warm on the pan underneath, I frosted it with the whipped cream and served it. It was perfect. This was very yummy! The description of "macaroons" could a bit deceiving because there are different types and textures of them. I would say that this is like a slightly soft, totally melt in your mouth, light texture cookie. It was such a delightful departure from the standard pecan pie on the Thanksgiving table. There wasn't a piece left! I will definitely make this again. Thank you to Jenn and her grandma.

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    Nutritional Facts for Grandma's Completely Different Pecan Pie

    Serving Size: 1 (91 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 456.4
    Calories from Fat 261
    Total Fat 29.0 g
    Saturated Fat 10.4 g
    Cholesterol 54.3 mg
    Sodium 150.4 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 2.1 g
    Sugars 38.2 g
    Protein 5.1 g

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