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Stupid Pie

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Old-fashioned stupid pie is a vintage crustless pie with a meringue base. The combination of meringue, Ritz crackers, and pecans may seem a bit strange, but it really is delicious. This is a dessert that deserves a comeback.

Close up of a piece of angel pecan pie showing airy meringue type texture with bits of pecans and crackers inside and fluffy cool whip on top.

Stupid pie is a fun pecan dessert alternative. It is airy with the perfect amount of richness from the crackers and nuts.

The edges of the meringue have a bit of crunch and the inside is has great chew. The whipped topping adds to the airiness and helps to make the center extra soft and sumptous.

Ingredients including egg whites, granulated sugar, vanilla, chopped pecans, butter crackers, and whipped topping ready to be made into Piccadilly's pecan delight dessert.

I had never heard of this pie until recently. I a scrolling through Pinterest when a recipe caught my eye.

Instead of a beautifully shot picture of food, it was actually just a picture of a recipe from what appeared to be a church cookbook. The title on the recipe was stupid pie.

The recipe just called for egg whites, vanilla, Ritz crackers, sugar, and pecans. The name had me intrigued, but the ingredient list had me even more curious.

It looks like Liza from Liza Homesteads has already started the campaign to bring this recipe back to life. Now I am joining the crusade.

While this recipe has gone by several names, including angel pecan pie. It seems the most popular alternative name is pecan delight as that is what is was called in Piccadilly restaurants.

Of course I am sticking with stupid pie, because that is the most fun! You can call it whatever you want.

More Vintage Pecan Dessert Ideas

You know I love my old-fashioned recipes. If you want to try some more classics, I have some recommendations for you.

If you love pie, sour cream and raisin pie is a great one to try. It the sour cream tang almost gives it a lemon flavor and as strange as it sounds, it tastes amazing.

Lifting a piece of stupid pie out of the pie plate with plenty of crunchy bits in the meringue base and fluffy white cool whip on top.

Date balls are another classic treat that includes pecans. They are simple to make and definitely have that retro feel.

Graham cookie bars are delicious and easy to make too. But the ideas don’t stop there, check out my collection of pecan recipes for more tasty inspiration.

Slice of stupid pie on plate showing meringue type base with bits of cracker and pecans in it and fluffy white whipped topping on top. ready to eat.

Stupid Pie

Servings: 8 Servings
Author: Carlee
Old-fashioned stupid pie is a vintage crustless pie with a meringue base. The combination of meringue, Ritz crackers, and pecans may seem a bit strange, but it really is delicious. This is a dessert that deserves a comeback.
5 from 7 ratings
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes


  • 3 egg whites
  • ¾ cup granulated sugar
  • 23 Ritz crackers or similar
  • ¾ cup pecan pieces
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip or similar
Makes: 9inch round


  • Preheat oven to 350℉ and lightly grease a 9-inch pie plate.
  • In a really clean mixing bowl, beat egg whites on low until foamy. Turn mixer up to medium and slowly add the sugar while beating the egg whites.
    3 egg whites, ¾ cup granulated sugar
  • When all of the sugar is incorporated, turn mixer to high and beat to stiff peaks.
  • Crush the crackers into little bits, but not all the way to crumbs.
    23 Ritz crackers
  • Stir vanilla, bits of cracker, and pecan pieces into meringue until just uniform.
    ¾ cup pecan pieces, 1 teaspoon vanilla extract
  • Spread in prepared pie pan the baked for 25-30 minutes. The top of the meringue should be lightly golden and look fully set.
  • Cool completely before topping with Cool Whip or whipped cream. You can enjoy it right away, but the texture is best if you chill it for at least 2 hours first.
    8 ounces Cool Whip
  • Store any leftovers in the refrigerator.


If you prefer fresh whipped cream instead of whipped topping, use 1½ cups of heavy whipping cream with 3-4 Tablespoons of granulated sugar and a splash of vanilla. Just be aware that the whipped cream will be less stable over time than Cool Whip. 


Serving: 1ServingCalories: 235kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 5mgSodium: 115mgPotassium: 102mgFiber: 1gSugar: 25gVitamin A: 55IUVitamin C: 0.1mgCalcium: 52mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Wednesday 22nd of May 2024

I grew up on a similar dessert using the same ingredients except the Ritz were swapped out for soda crackers and the pecans were swapped out for walnuts and it was called soda cracker nut torte. We served it topped with fresh sliced strawberries and cool whip. Reminds me of summertime as a child!


Thursday 23rd of May 2024

That sounds fabulous! I am going to add strawberries on top next time.


Wednesday 15th of May 2024

This sounds like “English Walnut Pie”. It’s an old recipe that my sister used to make at the holidays. Except, she made it with graham cracker crumbs and walnuts.


Wednesday 15th of May 2024

Oooh, that version sounds delicious too!


Wednesday 15th of May 2024

Glad to read that walnuts can be used as pecan prices are just exorbitant in the grocery .


Wednesday 15th of May 2024

They can get pricey, that is for sure!


Tuesday 14th of May 2024

This sounds like a pie I used to get at Luby’s. It was delicious. I am going to make it and see if it’s the same.


Wednesday 15th of May 2024

I hope it is!

Saturday 11th of May 2024

Can not wait to try recipe so excited to make it


Sunday 12th of May 2024

I hope you enjoy it!