piccadilly’s cafeteria pecan delight
I don't know about where you live but around here, all the Piccadilly's, Luby's, Furr's and Wyatt's cafeterias went out of business years ago. I loved going to them when my children were little for Sunday dinner after church...they loved picking out just what they wanted to eat. They had some great desserts and this was one of them. I think this is about as close as it gets to one of Piccadilly's pies.
prep time
cook time
1 Hr
method
Bake
yield
10 " pie
Ingredients
- 3 - (approximately 1/3c) egg whites, room temperature
- 1/4 teaspoon cream tarter
- 1 teaspoon pure vanilla (i use my homemade vanilla)
- 3/4 cup sugar (i use 2/3 c splenda or stevia)
- 1/3 cup lightly toasted crushed pecans
- 1/4 cup pecans (chop these medium, for topping)
- 1/2 cup ritz crackers (chop these into fine pieces & lightly toast pieces in oven, for the crust
- 12 ounces whipped topping; or cool whip if your prefer
- - non stick baking spray, for pie plate
- - (preheat oven to 350 df; then later lower to 275 df)
How To Make piccadilly’s cafeteria pecan delight
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Step 1In a preheated oven at 350 dF and place 1/3 C pecans and the Ritz crackers in for 5 minutes. You want to lightly toast the nuts and crackers. Watch carefully so you don't burn them. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool.
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Step 2Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff peaks form and sugar is dissolved. Fold in the cooled 1/3 C pecans and Ritz crackers.
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Step 3Place in a 10-inch pie plate that has been lightly sprayed with the non-stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about a 1-to–1 1/8-inch thick layer (shell) in the pie pan.
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Step 4Hollow out a little hole in the middle of the bottom of the meringue approximately the size of half a dime, (this will help with a even baking of the shell).
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Step 5Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color.
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Step 6Then turn the oven off and let shell dry in the oven for another hour. Remove shell and cool.
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Step 7When the shell is cooled, place the whipped cream or cool whip topping in the shell. Sprinkle with the 1/4 C. broken pecans. Place in refrigerator to completely chill before serving. P.S. I like to flavor my whipped cream and even when I use cool whip....sometimes adding in some cinnamon-sugar, vanilla, butter-rum extract or burnt sugar flavoring. Don't just make theirs, make it your own.
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Step 8NOTE: If you have any meringue left over make little nest like shells, bake the same as large shell (don't burn them) and fill them with any leftover pudding you may have on hand or some drained fruits.
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Step 9TIP: Meringue’s will whip fluffier and be fuller when prepared at low humidity.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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