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Arkansas Company’s Coming Pie
Company’s Coming pie, also spelled Company’s Comin’ pie, is one of Arkansas’ most unique regional desserts. It’s a niche pie, nearly unknown outside of the state of Arkansas, and even pretty niche within it. However, it has a surprisingly rich history behind it. The pie had its biggest moment in 1986, when former US president Bill Clinton, then serving as Governor of Arkansas, declared it the Pie of the Arkansas Sesquicentennial as part of the state’s 150th anniversary celebration. If you’ve never heard of it before, that’s exactly what makes it worth baking.
What is Company’s Coming Pie?
Company’s Coming pie is a unique, niche dessert created by the Cliff House Inn in Arkansas. It’s most closely related to a vintage pie recipe called soda cracker pie, or a variation of a type of old-fashioned pie called angel pie. If you’ve never heard of either of those, don’t worry, there’s a whole section on soda cracker pie further down in this post.
The crust is a baked chewy and sweet meringue mixed with chopped, toasted pecans and crushed saltine crackers. It’s then filled with whipped cream with crushed pineapple folded in. The result is a light, airy, and sweet dessert with a surprisingly balanced flavor thanks to the salty, savory notes from the pecans and saltine crackers cutting through the sweetness.
Company’s Comin’ pie is not a pretty pie that results in a perfect, beautiful slice (you’ll notice I don’t have any photos of a slice), but it absolutely does yield a delicious and unique one.
The Origin of Arkansas Company’s Coming Pie
Company’s Coming pie is a pie from Arkansas created by the Cliff House Inn in Jasper, overlooking the Ozarks. In fact, if you go to the website for the Cliff House Inn, the heading declares itself “Home of ‘Company’s Comin’ Pie.”
The Cliff House Inn opened in May 1967. Company’s Comin’ pie was created by Francis McDaniel, who wanted the hotel to have a signature pie, and it was first served to guests sometime in the mid 1970s. Although the inn has changed ownership many times since it originally opened in 1967, the hotel is still open today.
Although Company’s Comin’ pie was first served in the 1970s, it began receiving statewide attention in 1986. There are some claims floating around that Company’s Comin’ pie is the official state pie of Arkansas, but there are actually no records of it ever being formally designated as such. However, in preparation for Arkansas’ sesquicentennial celebration (that’s the 150th anniversary, if “sesquicentennial” is a bit of a mouthful), former president Bill Clinton, then serving as Governor of Arkansas, began traveling the state and promoting different Arkansas favorites. Clinton declared Company’s Comin’ pie the Pie of the Arkansas Sesquicentennial.
Kat Robinson is an Arkansas food historian who particularly loves pie. In fact, at one point, she was even the host of a TV show called “Make Room for Pie; A Delicious Slice of the Natural State.” She has a blog post on the pie, and also wrote a cool little cookbook called The Great Arkansas Pie Book which featured a recipe for Company’s Comin’ pie as well. It’s also featured in a cookbook based on her show, Arkansas Pie: A Delicious Slice of the Natural State. If you’re a fan of Arkansas food history, both are worth picking up.
One quick note worth making: there is a famous cookbook series called Company’s Comin’, but the pie is completely unaffiliated and unrelated to that series.
Step-by-Step Company’s Coming Pie Recipe:
Crust
The crust is actually the main part of Company’s Coming pie. It’s a variation of a baked meringue, with chopped toasted pecans and crushed saltine crackers folded in. The result is a delicious, light, and chewy sweet meringue that has a surprisingly balanced flavor thanks to the saltiness of the saltine crackers and the warm, nutty flavor of the toasted pecans.
One equipment note before you get started: although I generally recommend disposable aluminum pie tins for baking pies, I actually recommend a reusable aluminum pie tin with smooth sides for angel pies and meringue-based crusts like this one. Disposable pie tins have ridged sides, and the baked meringue will stick to those ridges and tear when you try to serve it. A smooth-sided tin lets the meringue release cleanly, which makes your life a lot easier when it comes time to slice the pie.
Ingredients
- 3 Egg Whites
- ¼c Pecans, chopped and toasted
- ½ sleeve Saltine Crackers (~18-20 crackers)
- 1c Granulated Sugar (200g)
- ½t Cream of Tartar
- ½t Vanilla Extract
1.
Preheat the oven to 285°F (140°C).
2.
In the bowl of a stand mixer, whip the egg whites, sugar, cream of tartar, and vanilla extract on high speed for 5-7 minutes until stiff peaks form. You’re looking for a glossy, bright white meringue that holds a stiff peak when you lift the whisk.
3.
In the bowl of a food processor, grind the saltine crackers on high speed.
4.
Gently fold the crushed saltine crackers and the toasted chopped pecans into the meringue.
5.
Lightly oil a reusable 9″ pie tin or pie plate.
6.
Using an offset spatula, spread the meringue mixture evenly over the bottom and sides of the pie tin.
7.
Bake the crust for 30 minutes.
8.
Remove the crust from the oven and allow it to cool completely at room temperature before filling.
Filling
Ingredients
- 8oz Whipped Topping (or 2c Heavy Whipping Cream)
- 3T Powdered Sugar, sifted
- 2T Crushed Pineapple, drained
1.
In a mixing bowl fold together the whipped topping (or 2 cups of heavy whipping cream whipped), powdered sugar, and crushed pineapple.
Assembling the Company’s Coming Pie
Once you have your baked meringue crust and whipped cream filling, assembling the Company’s Coming pie is easy. Simply spread the pineapple whipped cream filling into the baked meringue crust. Garnish with extra crushed pineapple and toasted pecan pieces. Serve the pie immediately. This pie does not keep well, as the meringue immediately begins to soften and become stale.
What is Soda Cracker Pie?
Company’s Coming pie is a pretty unique pie, but it is probably most similar to an old-fashioned Southern soda cracker pie. Not to be confused with mock apple pie, which was occasionally published under the name soda cracker pie, the soda cracker pie I’m referring to came about in the 1960s.
Southern soda cracker pie is a desperation pie or make-do pie. The entire pie is essentially the crust: a baked meringue with toasted nuts and crushed saltine crackers folded in. Slices were usually served with a dollop of whipped cream and sometimes some sliced fruit. Company’s Coming pie is essentially a specific iteration of this soda cracker pie.
How to Store Company Coming’s Pie
Baked meringue does not store well. Likewise, angel pies, soda cracker pie, and this Company’s Coming pie do not store well. Additionally, the filling of whipped cream with crushed pineapple folded in does not store well either. If it sits too long, the pineapple juice begins separating from the whipped cream. Therefore, this pie should be eaten within hours of making it. It’s a make-it-and-serve-it kind of dessert, perfect for a dinner party or a gathering where it’s going straight from your kitchen to the table.
We’d love to see your Arkansas pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the fall baking fun.
Company’s Coming Pie
Ingredients
Crust
- 3 Egg Whites
- ¼ cup Pecans, chopped and toasted more for garnish
- ½ sleeve Saltine Crackers (~18-20 crackers)
- 1 cup Granulated Sugar (200g)
- ½ tsp Vanilla Extract
- ½ tsp Cream of Tartar
Filling
- 8 oz Whipped Topping or 2 cups heavy whipping cream, whipped
- 3 tbsp Powdered Sugar, sifted
- 2 tbsp Crushed Pineapple, drained
Instructions
- Preheat the oven to 285°F (140°C).
- In the bowl of a stand mixer, whip the egg whites, sugar, cream of tartar, and vanilla extract on high speed for 5-7 minutes until stiff peaks form.
- In the bowl of a food processor, grind the saltine crackers on high speed.
- Gently fold the crushed saltine crackers and the toasted chopped pecans into the meringue.
- Lightly oil a reusable 9" pie tin or pie plate.
- Using an offset spatula, spread the meringue mixture evenly over the bottom and sides of the pie tin.
- Bake the crust for 30 minutes.
- Remove the crust from the oven and allow it to cool completely at room temperature before filling.
- In a mixing bowl fold together the whipped topping (or 2 cups of heavy whipping cream whipped), powdered sugar, and crushed pineapple for the filling.
- Spread the filling into the cooled meringue pie crust.
- Garnish with extra chopped pecans and pineapple chunks and serve immediately!
About Me
In 2016, I left my office job and became a professional baker. These days I spend my days testing recipes and baking pies while my two dogs snooze happily nearby.
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