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Grandma's Completely Different Pecan Pie

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“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.”
READY IN:
2hrs 30mins
SERVES:
6-8
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

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

Directions

  1. Beat egg whites until very fluffy.
  2. Add baking powder.
  3. Very slowly add sugar while mixer beats (will become thick and heavy).
  4. With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
  5. Fold in nuts and vanilla.
  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. Cool, then chill in refrigerator.
  8. Night before or early morning, seal to edge with whipped cream.
  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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