Recipe by HeatherFeather
Adapted from Gourmet, from the recipes submitted by readers. This is very unusual - there is no corn syrup, and only egg whites are used, and there is no pie pastry. This is not like any other pecan pie I have ever seen before. I haven't tried this one yet, but have it planned for next holiday season.
Top Review by msamylong
Really good pie. I live at more than 6,500 feet, so I'm not sure that it got as puffy as it would have at lower altitude. When the pie came out of the oven, it smelled great, but looked dry on top. But when we cut into it, the middle was nice a soft/gooey, like a pecan pie should be. Tasted great. A little hard to cut into neat slices, but nobody cared about that. Great recipe if you don't like to use corn syrup in your desserts.
- 4 large egg whites
- 1 1⁄3 cups graham cracker crumbs
- 1 cup granulated sugar
- 1 1⁄3 teaspoons baking powder
- 1 1⁄3 teaspoons vanilla
- 1 cup pecans, coarsley chopped
- whipped cream, as garnish,optional
Directions See How It's Made
- Preheat oven to 350 F and butter a 9" pie plate.
- Beat egg whites using an electric mixer until they hold stiff peaks.
- Fold in the graham cracker crumbs, the sugar, baking powder, vanilla, and nuts using a rubber spatula.
- Pour into a buttered pie plate and bake for 25-30 minutes or until pie is puffy and golden.
- Let cool before serving.
- If desired, garnish with whipped cream.