|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a vintage 1960s-era mock pecan pie recipe made with Ritz crackers and a layer of pecans. It was originally shared with us by Dr. Donald Houston. It's an easy no-crust pie with a vanilla-flavored egg white and cracker filling. The fluffy egg white filling makes it lighter than other pecan pies. Since the pie is topped with a layer of pecan halves, it is close in flavor and texture to the real thing. Grated milk chocolate is a delicious finishing touch.
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.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
"The Encyclopedia of American Food and Drink," John Mariani