Description
Piccadilly Pecan Delight Pie is a light, fluffy meringue-based dessert featuring roasted pecans and Ritz crackers for a unique crust, topped with whipped topping and crunchy pecans. Perfectly toasted and chilled, this pie combines sweet, nutty flavors with a creamy texture for a delightful treat.
Ingredients
Crust
- 1/3 cup Pecans, chopped small, lightly roasted
- 1/2 cup Ritz Crackers, chopped fine pieces, lightly roasted
- 3 Egg Whites (room temperature)
- 1/4 teaspoon Cream of Tartar
- 3/4 cup Sugar
- 1 teaspoon Vanilla Extract
Topping
- 12 ounces Whipped Topping (Cool-Whip)
- 1/4 cup Pecans, chopped medium (for topping)
Instructions
- Roast Pecans and Crackers: Preheat the oven to 350°F (175°C). Spread 1/3 cup chopped pecans and 1/2 cup chopped Ritz crackers on a baking sheet and roast for 5 minutes until lightly golden. Watch carefully to prevent burning. Remove and transfer to paper towels to cool.
- Prepare Meringue Mixture: In a mixing bowl, add 3 egg whites, 1 teaspoon vanilla extract, and 1/4 teaspoon cream of tartar. Beat until stiff peaks form. Gradually add 3/4 cup sugar while continuing to beat until the sugar is fully dissolved and the mixture is very stiff and glossy. Gently fold in the roasted pecans and crackers.
- Form the Meringue Crust: Lightly spray a 10-inch pie pan with nonstick baking spray. Spread the meringue mixture evenly in the pan, making a 1 to 1 1/8-inch thick layer. Using a spoon or your finger, hollow out a small hole about half the size of a dime in the center of the crust’s bottom to ensure even baking. If there is any leftover meringue, shape it into a small nest and bake alongside the pie crust for additional treats.
- Bake the Meringue Shell: Place the pie pan in the oven preheated to 275°F (135°C). Bake for 1 hour, allowing the meringue to turn a light tan color without scorching. After baking, turn off the oven and let the shell dry inside for an additional hour.
- Assemble and Chill: Remove the meringue shell from the oven and allow it to cool completely. Once cooled, fill the shell with 12 ounces of whipped topping. Sprinkle 1/4 cup chopped medium pecans over the top for added crunch. Refrigerate the assembled pie until fully chilled before serving to allow the flavors to meld and the topping to set.
Notes
- Ensure egg whites are at room temperature for better volume.
- Monitor roasting pecans and crackers closely to prevent burning.
- The small hole in the crust center prevents uneven baking and cracking.
- Leftover meringue can be baked separately as a mini pie or nest and filled with fruits or pudding.
- Chilling the pie thoroughly enhances flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
