Pecan Delight Pie


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I first had this pie at Luby's Cafeteria. Believe me folks...this one is a KEEPER!

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  • 3 egg whites
  • 1 C. sugar
  • 1/2 tsp. cream of tartar
  • 20 Ritz crackers, crushed (Not too fine)
  • 1 C. pecans, coarsely broken
  • 1 tsp. vanilla
  • Topping:
  • 1/2 pint whipping cream
  • 1/4 C. sugar
  • 2 tsp. vanilla
  • 1/2 C. coarsely broken pecans

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Beat egg whites until soft peaks form; gradually add cream of tartar and sugar. Beat until stiff and glossy. Add vanilla. Fold in Ritz crackers and pecans. Pour into a 9-in. pie plate that has been generously sprayed with Pam. Well out center to form a ridge around outside edge to resemble a pie crust. Bake at 325 degrees for 25 to 30 minutes or until it is a light tan. Refrigerate until cool. For topping: Whip cream until stiff. Add sugar gradually; add vanilla. Spread over cooled pie. Sprinkle with broken pecans. Chill pie until serving time.

NOTE: You can reduce calories by using Cool Whip. This pie can be made a day ahead and it keeps very well

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