Overnight Pecan Pie

This is definitely not your normal “Pecan Pie” with the gooey filling you would expect.  I would consider this Overnight Pecan Pie a lot healthier because of the egg-whites and graham cracker crumbs.  In addition, there is NO butter and NO corn syrup in the ingredients.  
If you want a quick and easy pecan pie where you do not have to make a crust, then this is the pie for you! There are only six ingredients in the entire pie, and the crust is naturally created as it is baked.  The egg-whites form the thin, yet hard crust on the top that cracks beautifully as you cut into it.  Top this pecan pie with a dollop of Cool Whip or Reddi-wip.  
My father-in-law loved this pie and ate it for breakfast four days in a row! 🙂  Enjoy!

Overnight Pecan Pie
1 cup sugar
1 cup graham cracker crumbs
1 cup chopped pecans
3 egg whites
1 tsp. baking powder
1 tsp. vanilla

1.  Preheat oven to 350 degrees.  Butter pie plate bottom and sides well.
2.  Beat egg whites until foamy.  Add sugar and baking powder, gradually while beating.  Continue beating until stiff peaks form.  Add vanilla, fold in cracker crumbs and chopped pecans.  Pile into pie plate just as though you were filling a pie shell with filling.
3.  Bake 25-30 minutes or until lightly brown and firm to the touch.  Chill overnight or several hours.  Top with whipped cream, Cool Whip, or Reddi-wip.

Yield:  8 servings

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