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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made a peach pecan pie years ago used soda crackers after it was baked filled it with whipped cream and peaches was delicious
That sounds fabulous!
I know this recipe (handed down from my mother’s side) as Ice Box Pecan Pie and we use graham crackers instead of ritz and fresh whipped cream to top and it is divine. My family will eat two of them at Thanksgiving in less than 2 days.
I like the graham cracker idea!
@Jill, they used to serve this at a cafeteria in my hometown similar to luby’s and when they close down I went on a search for the recipe. Turned out my grandmother had it and will you soda crackers instead. We find that other crackers were too sweet with all the other sweet and they stayed crunchier.
My mother taught me how to make this. She always added fresh fruit strawberries or blueberries to the topping. Always better the second day after absorbing the fruit juice. We named it Strawberry Angel Pie. Because we called the crust divinity crust.
Yum! Fresh fruit would be such a tasty addition. I can’t wait to try that!
I’ve made a pie quite similar to this, but I know it as Snow Capped Chocolate Pie. The only difference is adding chopped Baker’s German Chocolate, rough chopped walnuts (like 1 walnut half chopped in 5-6 pieces size?) And Cool Whip to top it off. AMAZING!!
That sounds fabulous!
I think the name for this pie is Mystery pie ,this pie recipe was made at Hart,s cafeteria 65 years ago.
It seems to go by a lot of names. I like mystery pie!
I tried to give this the 5 STARS it deserves but not sure what happened, so I’m trying again. I love this pie!!!
Thank you!
I do LOVE this recipe! I add apple pie spice when I want it to taste like apple pie & a touch of cinnamon it’s to die for.
Ooooh, cinnamon sounds like a fabulous addition!
I would like to make this for Fathers day for my husband, he really likes coconut, wonder if you could add some to the recipe?
I don’t see why not. I think that would be really tasty!
This recipe will be a hit in my household. All the ingredients are household staples.
Good! I hope it is a new favorite.
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!
That sounds fabulous! I am going to add strawberries on top next time.