- Makes one 9-inch pie
Believe it or not, there are pecan pies that don’t call for corn syrup! Another old favorite, from the 1930s, was to use buttery cracker crumbs instead of the graham crackers. The crumbly but good texture of this pie accounts for its name.
- 7 egg whites
- 1-1/2 cups sugar
- 1-1/2 cups graham cracker crumbs (about 11 crackers), finely ground
- 1-1/2 cups finely chopped Georgia pecans
- 1-1/2 cups sweetened grated coconut, thawed
- 1 9-inch unbaked deep-dish pie shell
Preheat the oven to 325 degrees F.
Place the egg whites, sugar, cracker crumbs, pecans and coconut in a large bowl. Stir to combine. Pour the mixture into the unbaked pie shell and place in oven. Bake until glossy and set, 25 - 30 minutes.
The pie will be firm around the edges but moist and chewy in the center. Let the pie cool, then slice and serve with fresh fruit and whipped cream.