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.

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.

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.

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Bowl of whipped egg white meringue mixture next to a bowl of crushed Ritz crackers and a small bowl of pecan pieces.

Pie dish with bright white meringue with bits of crackers and nuts inside, ready to go in the oven.

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.

Baked stupid pie base showing light golden color and crisp texture on the meringue.

Pile of fluffy whipped topping on cooled meringue base making the complete stupid pie.

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.

4.95 from 19 ratings

Stupid Pie

Author: Carlee

Servings: Servings

Prep: 10

Cook: 25

Chill Time 2

Total: 2 35

Ingredients

Makes: 9inch round

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

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.