Recipe by JennT
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.
Top Review by lyrical1
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.
- 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)
Directions See How It's Made
- Beat egg whites until very fluffy.
- Add baking powder.
- Very slowly add sugar while mixer beats (will become thick and heavy).
- With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
- Fold in nuts and vanilla.
- 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.
- Cool, then chill in refrigerator.
- Night before or early morning, seal to edge with whipped cream.
- 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.