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.
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.
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.
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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, mystery pie, and cracker 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.
Storage
Keep the leftovers in the refrigerator for up to 4 days. Freezing is not recommended.
Stupid Pie
Ingredients
- 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
Instructions
- Preheat oven to 350℉ and lightly grease a 9-inch pie plate.
- In a really clean mixing bowl, beat 3 egg whites on low until foamy. Turn mixer up to medium and slowly add the ¾ cup granulated sugar while beating the egg whites.
- When all of the sugar is incorporated, turn mixer to high and beat to stiff peaks.
- Crush the 23 Ritz crackers into little bits, but not all the way to crumbs.
- Stir 1 teaspoon vanilla extract, bits of cracker, and ¾ cup pecan pieces into meringue until just uniform.
- 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 8 ounces 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.
- Store any leftovers in the refrigerator.
Notes
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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.
Oooh, that version sounds delicious too!
Glad to read that walnuts can be used as pecan prices are just exorbitant in the grocery .
They can get pricey, that is for sure!
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.
I hope it is!
Can not wait to try recipe so excited to make it
I hope you enjoy it!
I also have made mine with saltines for probably 45 years but I can see where Ritz would be good also. The true difference in mine is I filled the crust with a can of cherry pie filling (I have also used blueberry pie filling) and then added the whipped cream. People have always loved this.
That sounds like a great idea!
@Judy, confused…did you make the cracker filling then top with can of cherry pie filling then meringue then whipping cream?
@Judy, hi, reread directions and see that meringue is mixed with crackers and nuts, not a separate later. Assume you poured your can of fruit filling over that then topped with whipped cream?
Mom made this every Christmas in a 9×13 pan. She topped it with a lightly sweetened cream cheese frosting and decorated it in squares with Holly created out of red and green cherrie. In the summer she made it in a pie pan and cut wedges topped with ice cream. I am 75 years old and thrilled to see this recipe.
Both versions sound amazing!
Awesome shared memory!
I’m 77, and my mom made it with saltine crackers and real whipped cream.
It’s commonly called Cracker Pie or Cracker Torte and is one of the best desserts I’ve ever eaten.
Cracker pie and cracker torte are definitely both much more descriptive names for it. I’ll bet it would be lovely with saltine crackers too, I am trying that next time. I love classic recipes like this and I love your connection with it!
My Grandmother’s version uses saltines and walnuts. She always served it with vanilla ice cream and we’ve always called it a walnut torte.
Your grandma’s version sounds lovely too! Walnut torte is a nicer name 😉
I love your Stupid Pie Carlee! Have a fantastic Mothers Day!
Miz Helen
Thank you!
This sounds so easy to make and looks so good!! But why is it called “stupid” pie? LOL
I’m not sure where the name comes from. I would assume because it’s stupid easy or something along that lines.
This stupid pie seems to call me by name. YUM
It’s a fun name, isn’t it?