This is a vintage 60s mock pecan pie recipe made with Ritz crackers and a layer of pecans, posted by Doc Donald. It's an easy no crust pie with an easy vanilla-flavored egg white and cracker filling.
The National Biscuit Co. introduced the mock apple pie in 1933, which is very much like this "pecan" version. The apple version is made with apple pie spices. It was a depression-era pie created because apples were costly.
- 20 Ritz crackers (crushed)
- 1 teaspoon baking powder
- 3 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pecan halves
- 3 ounces milk chocolate (finely grated)
- Heat oven to 325 F.
- Butter a 9-inch pie plate.
- Mix together the Ritz cracker crumbs and baking powder. Beat egg whites until stiff, then very slowly add sugar, continuing to beat. Add vanilla and blend thoroughly.
- Fold egg whites and crackers together. Spread the filling mixture in the prepared 9-inch pie plate. Arrange pecans over the top of the pie filling.
- Bake in the preheated oven for 30 minutes.
- Remove from oven and sprinkle the pie with the grated chocolate.
- Place it back in the oven (or under the broiler) for just long enough to melt the chocolate. If you place it under the broiler, watch it closely so that the chocolate melts but does not burn.
- Serve with ice cream or whipped cream.
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"The Encyclopedia of American Food and Drink," John Mariani