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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There is also an oldie but goodie called Mock Apple Pie, made with soda crackers which appear as slices of apple in respect to texture and color.
It seems to go by quite a few different names. I love all of them!
This recipe is almost same as Sawdust pie. Upon serving place banana slices on top with whipped cream
Absolutely heavenly.
Blessings,Dorothy Rodela
I love all of the fun names and variations it has! Thank you!
I haven’t made this yet but my lawte mother made it often.
I hope it is every bit as good as hers.
This is a holiday tradition. Only thing, we’ve always called it Pecan Delight Pie. I always have to make two. And, top it with real whipped cream…much better!
Yum! I love all of the names it goes by!
This was such a hit I’ve made it 5 times. For a deep dish pie plate I double the recipe.
You know it is good when you have made it that many times! Thanks for the tip on doubling it.
Amazing, only recipe we’ve found that we like better is your Junkyard Salad!
Both are delicious!
This is a family favorite passed down from my maternal grandmother. We love it! We have always called it “Poor Man’s Pecan Pie” We just used saltines, nothing fancy. Seems like ours has baking soda in it too.
I love how many names it has and the different ways people make it!
This is actually
Cracker pie.
U usually use soda crackers
Great to serve w strawberries
It seems to have many names and variations!
I am allergic to nuts, 😩! What would be a good replacement for the pecans?
You could use pepitas instead. Otherwise maybe try chocolate chips and/or dried cranberries to add some flavor and texture to the mix.
Do you think Stevia could replace sugar?
I don’t bake with Stevia, but it looks like it should work just fine. From what I’m seeing, Stevia works well in meringues.