Grandma’s Completely Different Pecan Pie

Preheat oven to 350°F.

Beat egg whites until very fluffy. Mix in baking powder. Very slowly add sugar while mixer beats (will become thick and heavy).

With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs and reserve a little for garnish). Fold in toasted pecans* and vanilla.

Pour into greased 8″ or 9″ round pie pan and bake for 30 minutes. Do not under-bake, will puff up and then settle and crack.

Place a clean bowl and mixer beaters in freezer to chill for Whipped Cream.

Whipped Cream
Add 1 cup (1/2 pint) heavy cream, chilled, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract to chilled bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trails, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20-30 seconds.

Cool pie completely then the night before or early morning, seal to edge with Whipped Cream. Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through. Enjoy!

*Toasting Pecans
Preheat oven to 300°F. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely.