Cece's Crunchy Top Pecan Pie

 

When I got this recipe, I thought it was a very unusual pecan pie recipe. It  reminded me of some of the recipes that had come out of the depression years. I knew right away that I would have to try the recipe. A few years ago, Cece, my friend of over 30 years, moved to a lovely area named Pecan Plantation. Every year she has so many pecans that she is kind enough to share with me. This year she sent me some pecans along with a recipe she wanted me to try. She has given me permission to share it with all of you. I added to the recipe in a couple of places and dressed it up a little, this pie is so easy to prepare and absolutely delicious! 

How To Make 

Cece's Crunchy Top Pecan Pie

We Will Start The Recipe By

Beating Flavored Egg Whites Until Stiff

Next We Will Fold In Cece's Delicious Pecans

Along With The Pecans We Are Folding In

Small Chunks Of Graham Crackers

Final Step We Pour The Egg White Mixture

Into A Buttered Pie Plate

Garnish With Some Pecan Halves

Bake In The Oven A Short Time

Cool On A Rack Until It Comes To Room Temperature

Ok Ya'll This Is The Hardest Part Of This Recipe

Refrigerate For 2 Hours Before Serving!

The Recipe

Cece's Crunchy Top Pecan Pie

Adapted From Cece Stodola

Miz Helen's Kitchen

Ingredients

1 tablespoon butter, softened

3 egg whites

1 teaspoon baking powder

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup pecans, broken pieces

11 graham cracker planks of 2, small chunks

Pecans, Whipped Cream and Fresh Mint For Garnish

Directions

Butter a 9 inch pie plate really well.

Add the graham crackers into a zip lock bag and break into small chunks, then set aside.

In an electric mixer bowl, using the whisk attachment, beat the egg whites with the vanilla and the baking powder.

Add the granulated sugar very slowly while the mixer is running.

Beat the egg mixture until stiff.

Pour the pecan pieces on top of the egg white mixture.

Pour the cracker pieces on top of the pecan pieces.

Fold the pecan pieces and cracker pieces into the egg white mixture.

Pour the egg white mixture into the buttered pie plate.

Garnish the top with pecan halves.

Bake in a 350 degree oven for 25 minutes, until the pie is just barely turning color on top.

Remove from the oven to a cooling rack and cool until room temperature.

Refrigerate for 2 hours.

Complete garnish of whipped cream and fresh mint before serving.

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The Waiting 2 Hours To Try This Pie Is The Hardest Part!

Finally It Is Ready To Serve!

You Are In For A Really Great Treat!

Enjoy Every Bite!

To my precious friend Cece, many thanks for a delicious recipe that we will enjoy over and over. I have had so much fun cooking with you in the kitchen today. The food is always better when we can share it with a friend. Hope you have a fantastic week and make some memories with a friend! Take care, stay safe and come back to see us real soon!

Peace and Joy

Miz Helen