
Graham Cracker Pie
Ingredients
- Cooking spray
- 3 largeegg whites
at room temperature
- ½ tspcream of tartar
- 1 cgranulated sugar
- 1 cgraham cracker crumbs
plus more for garnish3/4 cup chopped toasted pecans, plus more for garnish, from 1 sleeve
- ¾ cpecans
plus more for garnish
- 1 tspbaking powder
- ½ tspvanilla extract
- ¼ tspfine sea salt
- 1 cheavy whipping cream
- ¼ cpowdered sugar
- 2 tsphoney
- 1 tspdark rum
Directions
- 1
Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray; set aside. Gather all ingredients.
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- 2
Beat egg whites and cream of tartar with a stand mixer fitted with a whisk attachment on medium speed until frothy, 30 seconds to 1 minute; continue beating until soft peaks form, 1 to 2 minutes more. With mixer running on medium speed, gradually stream in granulated sugar, about 2 tablespoons at a time, beating until well incorporated between each addition, about 4 minutes total. Increase mixer speed to medium-high, and beat until glossy, stiff peaks form, 4 to 5 minutes.
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- 3
Fold graham cracker crumbs, pecans, baking powder, vanilla, and salt into mixture in mixer until evenly dispersed.
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- 4
Spoon mixture into prepared pie plate; spread into an even layer. Bake in preheated oven until puffed and set, about 30 minutes. Let cool completely on a wire rack, about 3 hours. (Pie will deflate as it cools.)
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- 5
To serve, beat cream, powdered sugar, honey, and rum in a large bowl with an electric mixer on medium speed until medium-stiff peaks form, 2 to 3 minutes. Spoon whipped cream over cooled pie; garnish with additional pecans and graham cracker crumbs.
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Graham Cracker Pie
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