Description
A light and delightful Angel Pecan Pie featuring a crunchy butter cracker crust mixed with pecans and a fluffy egg white base, topped with a whipped cream and maple syrup filling. Perfect chilled and garnished with chopped pecans for a sweet, nutty finish.
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
- Prepare the oven and pie plate: Preheat your oven to 350°F and grease a 9-inch pie plate thoroughly to prevent sticking.
- Beat egg whites: In a large bowl, using an electric mixer set to high speed, beat the 3 egg whites until soft peaks form, which means the mixture should hold gentle peaks when the beaters are lifted.
- Add vanilla and sugar: Add 1 teaspoon of vanilla extract to the egg whites, then gradually add 1 cup granulated sugar while continuing to beat until stiff peaks form, making sure the mixture is glossy and holds firm peaks.
- Incorporate dry ingredients: Gently fold in the finely crushed butter crackers, chopped pecans, and 1/4 teaspoon baking powder until the mixture is evenly combined without deflating the egg whites.
- Form and bake the crust: Transfer the mixture to the prepared pie plate. Spread it evenly along the bottom and slightly up the sides to create a crust. Bake in the preheated oven for 30 minutes until set and lightly golden.
- Chill the crust: Remove the pie crust from the oven and allow it to cool, then place it in the refrigerator to chill thoroughly.
- Prepare the filling: In a mixing bowl, combine 1 cup heavy whipping cream, 2 tablespoons real maple syrup, and 1/2 teaspoon vanilla extract. Using an electric mixer on high speed, beat the mixture until thick and whipped to soft peaks.
- Assemble the pie: Scoop the whipped cream filling into the chilled pie crust and spread it evenly across the surface.
- Garnish and chill: Sprinkle chopped pecans around the edge of the pie for garnish. Place the pie in the refrigerator again until fully chilled and set before serving. Enjoy!
Notes
- For a gluten-free option, substitute the butter crackers with gluten-free crackers of similar texture.
- Ensure egg whites are at room temperature before beating to achieve maximum volume.
- Do not overbeat the egg whites after adding sugar to prevent grainy texture.
- Chilling the pie well before serving enhances the texture and flavor.
- If pecans are unavailable, walnuts can be used as a substitute.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
