Prep 2 hrs
Cook 30 mins
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.
- 11 squares graham crackers (finely ground)
- 236.59 ml pecans (chopped fine)
- 3 egg whites (large)
- 236.59 ml granulated sugar
- 2.46 ml baking powder
- 4.92 ml vanilla
- 236.59 ml whipping cream, sweetened to taste (When making whipped cream, as you are beating the mixture, just slowly sprinkle in sugar to sweeten)
- 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.
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.