Angel Pecan Pie

4.3
(11) 9 Reviews
Prep Time
15
min.
Total Time
6
hr.
45
min.
Servings

8 servings

This chilled crustless pie is made with crushed buttery crackers, chopped pecans and beaten egg whites. After baking, it’s crowned with whipped cream.

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What You Need

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Make It

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  • 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.

Size-Wise

You will know it is a special occasion when you enjoy a slice of this pie.

Jazz It Up

Drizzle pie slices with KRAFT Caramel and/or Chocolate Topping.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 18g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 125mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 26g
Protein 4g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • loonscall |

    I love this pie. My mother used to make it in the 1970s. I recently brought it into work for an office party and everyone said it was delicious. If you have a large group, make two pies. Your guests will thank you. For the pecans, I grind them. I don't know if that makes a difference, but the pie always turns out nice.

  • kauzlick |

    Excellent pie, used whole wheat ritz crackers instead of regular and pie was just awesome, would make again for sure.

  • elvsfan |

    I used to make this "Ritz Pie" many years ago when my children were small-it was a big hit at neighborhood gatherings, etc. I lost the recipe and tried so hard to remember how to make it, but couldn't recall. I'm so happy to have it again; I recently made it for a "ladies" luncheon, and they loved it, especially with almond extract in the cream!

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