May 10, 2011

B's Pecan (Meringue) Pie

My Granddaddy recently brought a cookbook over for me called "The Art of Cooking in Rowan".  On the front cover it says, "Ladies Auxiliary of Rowan Pentecostal Free Will Baptist Church.  Rowan, North Carolina."  Come to find out, my dear Great Grandma Doc (his mother), who passed away in 2001, was a recipe contributor!  I never knew this existed and I was immensely thrilled to have such a treasure in my hands.  Inside the very back of the cookbook was a handwritten recipe from my Great Grandma Doc, "B's Pecan Pie".  The first free morning I had to myself, I got started on it.  The results?  While it may not be the most visually pleasing to the eye, the taste is incredible!  There is a slight sugary crunch on top with a moist, buttery and nutty center.  I think pecan meringue pie would be a better description of this dessert.  Unfortunately, I have no idea what "B's" stands for and I think I may never know.

Printable Recipe

First Mixture:
  • 20 Ritz crackers, crushed 
  • 3/4 c pecans, chopped
  • 1/2 c brown sugar  
Second Mixture - a meringue:
  • 3 egg whites
  • 1/4 tsp cream of tarter 
  • 1/2 c white sugar 
  • 1 tsp pure vanilla extract


Preheat oven to 350 degrees.  

In a large bowl, combine the Ritz crackers, chopped pecans and brown sugar.

In a separate large bowl, beat the eggs and cream of tarter together until stiff peaks form.  Beat in the sugar and vanilla extract to combine.  Set aside.

Gently fold in the cracker mixture into the egg whites.  Pour into a pie plate.  Bake for 20 minutes.

Chill in the refrigerator for 3 to 4 hours.

Serve with ice cream.


This recipe is linked at: Sweets for a Saturday

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