Company's Coming Pie
An Arkansas pie recipe declared the Pie of the Arkansas Sesquincentennial. Pineapple whipped cream in a chewy meringue crust with pecans.
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!
Tried this recipe?Let us know how it was!