Friday, January 23, 2009

Angel Pecan Pie


  • 3 egg whites

  • 1 cup sugar

  • 2 tbsp sugar

  • 2 tsp vanilla

  • 1 cup Ritz crackers, crushed

  • 1 1/2 cups pecans, chopped

  • 1 cup heavy cream

  • 1/4 tsp. almond flavoring


  1. Beat eggs whites until foamy.

  2. Add 1 cup of sugar, small amount at a time, beating after each addition.

  3. Add 1 tsp. vanilla

  4. Continue beating until holds soft peaks.

  5. Mix cracker crumbs and pecans, slowly folding in meringue mixture a little at a time.

  6. Spoon mixture into an 8" pie plate.

  7. Bake at 350' for 30 minutes.

  8. Cool thoroughly on a wire rack.

  9. Mix cream, 1 tsp. vanilla, 2 tbsp. sugar, and almond flavoring until shiny and thick.

  10. Spoon over cool pie.

  11. Servings: 6-8

This recipe is one of my father-in-law's specialties. Thanksgivings aren't the same without his Angel Pecan Pie! A light, fluffy version of pecan pie. Sometimes I cheat and just use Cool Whip on the top, it is still wonderful!! Lisa this recipe is especially for you!! Enjoy!


Jer/Bev said...

Shauna: This sounds like something to die for! Schreiners Restaurant serves a Ritz Nut Torte that they are known for. People come from far and near for it & this sounds similar. I MUST make this soon. I am so proud of what great cooks you and Lisa have become. It keeps Jill and I on our toes to keep up with you gals!!!

Jeremy and Lisa said...

Shauna, Thanks for posting! I will also have to make it soon!

Lis said...

Seems like a mouth-watering one! I'm actually searching for some egg recipe, found this one of yours at google blog search and I'm really glad I clicked the link! I also found Schreiners Restaurant's recipe of Ritz Nut Torte with chocolate variation at Recipe Goldmine..One of my favorite finds so far is the Angelic eggs and deviled eggs at KaTom Restaurant Equipment blog! So yummy too!