Description
Angel Pecan Pie is a light and airy dessert featuring a crispy pecan and butter cracker crust filled with a whipped cream and maple syrup filling, garnished with chopped pecans for added crunch and flavor. This no-flour pie combines sweet, nutty textures with a refreshing cream topping, perfect for a delightful treat any time of the year.
Ingredients
Scale
Crust
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 24 butter crackers, finely crushed (such as Ritz)
- 1 cup pecans, finely chopped
- 1/4 teaspoon baking powder
Filling
- 1 cup heavy whipping cream
- 2 tablespoons real maple syrup
- 1/2 teaspoon vanilla extract
- Chopped pecans, for garnish
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F and grease a 9-inch pie plate to ensure the pie doesn’t stick.
- Beat egg whites: In a large bowl, beat the egg whites with an electric mixer on high speed until soft peaks form.
- Add sugar and vanilla: Gradually add the granulated sugar while continuing to beat until stiff peaks form, then mix in the vanilla extract.
- Combine crust ingredients: Gently fold in the finely crushed butter crackers, chopped pecans, and baking powder until fully incorporated.
- Shape and bake crust: Transfer the mixture to the prepared pie plate, spreading it evenly across the bottom and up the sides. Bake for 30 minutes until set and lightly golden.
- Chill crust: Remove the crust from the oven and place it in the refrigerator to cool completely.
- Prepare filling: In a mixing bowl, combine the heavy whipping cream, real maple syrup, and vanilla extract. Beat on high speed with an electric mixer until thick and fluffy.
- Fill pie: Spoon the whipped cream mixture into the cooled pie shell and spread evenly.
- Garnish and chill: Sprinkle chopped pecans around the edges for garnish. Chill the pie in the refrigerator until ready to serve.
- Serve: Slice and enjoy the light, nutty Angel Pecan Pie chilled.
Notes
- To crush crackers finely, place them in a sealed plastic bag and crush using a rolling pin or pulse briefly in a food processor.
- For a dairy-free alternative, substitute heavy whipping cream with coconut cream and ensure maple syrup is pure and natural.
- Be careful not to overbeat egg whites initially; soft peaks should form before adding sugar to ensure volume.
- Chilling the pie thoroughly helps the filling set and improves slicing.
- Storing leftovers in the refrigerator will keep the pie fresh for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
