Originally posted to Instagram November 14,2020
According to the recipe card this comes from Kathryn’s sister in law, Loretta. This pie is along the lines of a pavlova mixed with a pecan pie, it has the meringue outer crispness but the soft and chewy pecan inside. Very tasty, I would definitely make this again. If you are looking for something a little different for your holiday dessert table I highly recommend giving this a shot.
Pecan Crunch Pie
1/2tsp baking powder
1c chopped pecans
11 graham crackers, crushed
Whipping cream or cool whip
Heavily butter a pie pan and set aside. In the bowl of a stand mixer or a large bowl and hand mixer add in the eggs and baking powder and whip for a few minutes until frothy. Very slowly add in the sugar while whipping. Once added keep beating the mixture until it becomes very thick, may take around 7-10 minutes. Add in the vanilla and gently fold in the pecans and graham crackers. Pour into the pie pan and bake at 350 for 30 minutes. Let cool to room temp then refrigerate for at least 4 hours. Top with whipped cream or cool whip.