This chilled crustless pie is made with crushed buttery crackers, chopped pecans and beaten egg whites. After baking, it's crowned with whipped cream.
Provided by My Food and Family
Categories Recipes
Time 6h45m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating until stiff peaks form. Mix crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate.
- Bake 30 min. Cool completely.
- Refrigerate 6 hours or overnight. Spread whipped cream over pie to cover completely.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Tennessee.
Provided by CJAY8248
Categories Pie
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Add sugar and vanilla to beaten egg whites. Fold in Ritz crackers and nuts, and pour into a 9" pie pan. Bake 30 minutes at 350*. Cool and serve with whipped cream or ice cream.
Nutrition Facts : Calories 317.6, Fat 15.6, SaturatedFat 1.5, Sodium 110.2, Carbohydrate 42.9, Fiber 1.9, Sugar 35.1, Protein 4.2
Provided by Michelle Thompson
Categories Pies
Number Of Ingredients 8
Steps:
- 1. Beat egg whites until foamy.
- 2. Add 1 cup sugar a little at a time, beating after each addition.
- 3. Add 1 teaspoon vanilla.
- 4. Continue beating until mixture holds soft peaks.
- 5. Spoon mixture into an 8\" pie plate to form a shell.
- 6. Pull up mixture into peaks around edge of plate with back of spoon.
- 7. Spread evenly.
- 8. Bake in a 350 degree oven for 30 minutes.
- 9. Cool thoroughly on a wire cake rack.
- 10. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring.
- 11. Whip until thick and shiny. Spoon into cold pie shell.
- 12. Sprinkle remaining 1/2 cup chopped pecans round edge of cream.
- 13. Using a sharp knife, cut like a pie.
- 14. Makes 6 - 8 servings.
Make and share this Angel Pecan Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs till foamy -- add 1 cup sugar at a time, beating after each addition.
- Add 1 tsp vanilla.continue beating til mixture holds soft peaks.
- Mix cracker crumbs and 1 cup pecans.
- Fold into meringue mixture a little at a time --
- Spoon mixture into an 8" pie plate to form a shell --
- Pull up mixture into peaks around the edge of the plate with the back of a spoon.
- Spread evenly --
- Bake in a 350* oven for 30 minutes.
- Cool thoroughly on wire cake rack --
- Mix cream, 2 tbls sugar, 1 tsp vanilla and almond flavoring.gently spread cream mixture over pie and sprinkle remaining 1/2 cup chopped pecans around edge of cream.
Nutrition Facts : Calories 483.4, Fat 34.3, SaturatedFat 10.8, Cholesterol 54.3, Sodium 42.6, Carbohydrate 42.7, Fiber 2.6, Sugar 38.9, Protein 5.1
A friend of mine in ICU at North Monroe Hospital brought this to a potluck. I had to have the recipe. When I take it to gatherings, there is never anything left to bring home except an empty pie plate.
Provided by Joyce Lowery
Categories Pies
Time 45m
Number Of Ingredients 6
Steps:
- 1. Beat egg whites until stiff.
- 2. Add sugar and vanilla. Continue to beat for a brief period.
- 3. Fold in the butter crackers and pecans.
- 4. Bake in a greased pie plate for 30 minutes at 350 degrees. Cool.
- 5. Top with cool whip and sprinkle with chopped pecans. Chill in refrigerator until ready to serve.
Provided many years ago by friend Hammie Long - so delicious
Provided by Teresa Stroud @TStroud512
Categories Pies
Number Of Ingredients 8
Steps:
- Beat egg whites until stiff. Add sugar and baking powder gradually. Add vanilla. Mix in crushed crackers and pecan. Fold into meringue (egg whites) gradually with spoon. Spoon into a 9" greased pie plate - (no other crust)
- Bake for 30 minutes at 350 degrees. Once cool serve with 2 tablespoons of cool whip and sprinkle of pecans.
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Angel pecan pie is a type of pie that is made with pecans, cream cheese, and a graham cracker crust. This dessert has a creamy texture and a nutty flavor that make it a favorite among many pie enthusiasts. The sweet taste of the pie is balanced with the natural taste of the nuts, making it a perfect dessert for any occasion. In this article, we will explore the recipe, the history, and the variations of angel pecan pie.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons butter, melted
Angel Pecan Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup chopped pecans
- 1/4 cup pecan halves, for topping
Instructions
Graham Cracker Crust
1. Preheat the oven to 350°F.
2. In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter.
3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
4. Bake the crust for 10 minutes and let it cool while you prepare the angel pecan filling.
Angel Pecan Filling
1. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
2. In another large bowl, beat the heavy whipping cream until soft peaks form.
3. Fold the whipped cream into the cream cheese mixture until it is thoroughly combined.
4. Add the chopped pecans to the mixture and stir until they are evenly distributed.
5. Pour the filling into the graham cracker crust and spread it evenly.
6. Arrange the pecan halves on top of the filling.
7. Place the pie in the refrigerator for at least 3 hours or until it is set.
8. Serve chilled and enjoy!
History
The history of angel pecan pie is not well documented, but it is believed that the recipe originated in the southern United States. Pecans have been a staple in southern cuisine for centuries, and it's likely that someone decided to combine the nutty flavor of the pecans with the creamy texture of a cream cheese-based filling. The graham cracker crust is a later addition to the recipe, but it adds a sweet and crunchy texture to the overall dessert. Angel pecan pie has become a popular dessert in many parts of the country and is often served during the holiday season.
Variations
Angel pecan pie can be customized in many ways to suit your taste preferences. Here are a few variations you can try:
Chocolate Angel Pecan Pie
Add 1/4 cup cocoa powder to the angel pecan filling and increase the sugar to 1 1/4 cups. This will give the pie a chocolatey flavor that pairs well with the nutty pecans.
Maple Angel Pecan Pie
Replace the powdered sugar in the filling with 1 cup of maple syrup. This will give the pie a rich, sweet flavor that is perfect for fall.
Salted Caramel Angel Pecan Pie
Drizzle caramel sauce over the top of the pie and sprinkle a pinch of coarse sea salt on top. This will give the pie a sweet and salty flavor that is perfect for those who love contrast.
Conclusion
Angel pecan pie is a delicious dessert that is easy to make and customizable to fit your taste preferences. Whether you prefer a classic pie or something with a twist, angel pecan pie is sure to satisfy your sweet tooth. Try making this dessert for your next gathering or holiday and impress your guests with its creamy texture and nutty flavor.
Angel pecan pie is a delicious dessert that is perfect for any occasion. Whether you’re baking for a special event or just want to satisfy your sweet tooth, this classic recipe is sure to be a hit. Making the perfect angel pecan pie can be tricky, but with a little bit of practice and some valuable tips, you’ll be baking like a pro in no time.
In this article, we will provide some valuable tips that will help you make a delicious and perfect angel pecan pie.
Tip #1: Use High-Quality Ingredients
The key to making a delicious angel pecan pie is to use high-quality ingredients. This means using only the freshest ingredients and not cutting corners when it comes to buying ingredients. Ensure that you use high-grade flour, fresh pecans, and the best quality sugar and butter. Using high-quality ingredients ensures that your pie has a fantastic taste and texture.
Tip #2: Make Sure Your Crust is Perfect
The crust is one of the most important elements of an angel pecan pie. The crust provides a crisp and crunchy texture that pairs perfectly with the sweet, gooey filling. Therefore, you must make sure your crust is perfect. Here are some tips that will help you make the perfect angel pecan pie crust:
- Use cold refrigerated butter to make the crust.
- Mix the dough until just combined, avoid over-mixing as this will result in a tough crust.
- Chill the crust before baking to help it hold its shape and prevent shrinkage.
- Blind bake the crust before filling with the pecan mixture to avoid a soggy crust.
Tip #3: Preheat Your Oven
Preheating your oven is one of the most crucial steps when it comes to baking, as it ensures that your pie cooks evenly. Preheat your oven to 375 degrees Fahrenheit before baking your angel pecan pie. This will ensure that the pie bakes evenly and the crust turns golden brown.
Tip #4: Use the Right Pecans
The pecans you use will impact the taste and texture of your angel pecan pie. Therefore, it is essential to choose the right pecans. Look for fresh, high-quality pecans that are free of cracks and blemishes. Using freshly chopped pecans with the skins on will give your pie a richer flavor and a little more texture.
Tip #5: Toast Your Pecans
Toasting your pecans before adding them to your angel pecan pie recipe is a simple, but effective tip. Toasting the pecans will bring out the natural oils in them and intensify their flavor. To toast your pecans, spread them in a single layer on a baking sheet and roast them in a 350-degree oven for about ten minutes, stirring every five minutes to make sure they don’t burn.
Tip #6: Don't Overload the Filling
Choosing the right amount of filling is key to the perfect angel pecan pie. You don’t want to overload the filling, as this will result in a soupy and overly sweet pie. The general rule of thumb is to fill the crust three-quarters full. This will ensure that the filling sets correctly and the pie isn't too sweet.
Tip #7: Use Corn Syrup
Corn syrup is a key ingredient in any angel pecan pie recipe. This sweet and sticky syrup helps to hold the filling together and adds a rich, caramel-like flavor to the pie. While some recipes call for dark corn syrup, it is best to use light corn syrup to avoid an overly sweet pie.
Tip #8: Add Flour or Cornstarch to the Filling
Adding flour or cornstarch to your angel pecan pie filling can help to thicken the mixture and prevent it from being runny. This also ensures that the pecan filling sets correctly, giving the pie a perfect consistency.
Tip #9: Use a Pie Shield
A pie shield is a simple yet effective tool that helps to prevent the edges of your angel pecan pie from over-cooking or burning. You can easily make a pie shield by cutting a circle out of aluminum foil, placing it over the edge of the pie, and crimping it slightly. This will keep the edges protected while the pie bakes.
Tip #10: Let Your Pie Cool Completely
It is essential to let your angel pecan pie cool completely before cutting it. This allows the filling to set and ensures that the pie won't be too runny when you cut into it. Let your pie cool on a wire rack for at least two hours before serving.
Conclusion
There you have it, ten valuable tips that will help you make a delicious and perfect angel pecan pie. Remember to use high-quality ingredients, ensure your crust is perfect, preheat your oven, use the right pecans, toast your pecans, don’t overload the filling, use corn syrup, add flour or cornstarch to the filling, use a pie shield, and let your pie cool completely before cutting it. With these tips in mind, you'll be baking like a pro in no time!
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