Old Fashioned Stupid Pie - A Classic Southern Dessert

Vintage Old-Fashioned Stupid Pie might have a quirky name, but don't let that fool you—this dessert is all about turning humble ingredients into a ridiculously delicious treat. Made with crisp and chewy meringue, crunchy crackers (I use Ritz), and toasted pecans, it’s the perfect combination of salty, sweet, crunchy, and chewy. Sure, it sounds like a mishmash of random pantry finds, but trust me, the result is an airy, nutty masterpiece with just the right touch of richness. 

Old Fashioned Stupid Pie - A Classic Southern DessertPhoto byCooking with Carlee

Also known as Angel Pecan Pie, Pecan Delight, or Cracker Pie (because, let’s be honest, it’s so good, it deserves multiple aliases), this is the ultimate last-minute dessert. With a few pantry staples, you can whip this up in no time, making it ideal for family gatherings, potlucks, or when you just need a clever weekend treat. And while it’s a cinch to make, don’t forget to refrigerate any leftovers—if there are any, that is. You might call this pie "stupid," but its flavors are pure genius!

Pro Tips for the Perfect Vintage Stupid Pie:

1. Don’t Rush the Chill Time: This pie may be quick to make, but it needs some quality time in the fridge to set up perfectly. Plan ahead and give it at least a couple of hours (or overnight if you can) to chill. The flavors and texture blend better when you wait!

2. Achieve Stiff Peaks: When making the meringue, don’t skimp on the beating. You need those egg whites to hit stiff peaks—glossy and firm—so the pie has the perfect airy lift. Droopy meringue means a sad pie, and nobody wants that.

3. Crush, don't pulverize, the crackers: When you crush your Ritz crackers, aim for small chunks, not crumbs. You want to keep a bit of texture for that delightful salty crunch, so resist the urge to turn them into powder.

4. Golden and Set Meringue: Monitor your pie during baking, and remove it when the meringue turns golden brown and sets. It should have a slight crunch on top but still be soft and chewy inside—like a perfect little pillow of pecan heaven.

5. Toast Your Pecans: For extra flavor, give your pecans a quick toast before adding them to the mix. It adds a deep, nutty richness that really makes the pie sing.

6. Use Room Temperature Ingredients: Cold eggs don’t whip as well, so make sure your eggs are at room temperature before you start. 

Old Fashioned Stupid Pie - A Classic Southern DessertPhoto byCooking with Carlee

PREP TIME: 15 minutes; COOK TIME: 30 minutes; CHILL TIME: 2 hours; TOTAL TIME: 2 hours, 45 minutes.

Makes 2-9" round pies. If you only want one pie (you'll regret it after tasting this), half the recipe.

Ingredients: 

Old Fashioned Stupid Pie - A Classic Southern DessertPhoto byCooking with Carlee

• 6 large egg whites
• 1.5 C. granulated sugar
• 50 Ritz crackers
• 1.5 C. roughly chopped pecan pieces
• 2 tsp. pure vanilla extract
• 16 ounces Cool Whip

Directions: 

1. Warm oven to 350℉ahrenheit. Grease two 9-inch pie plates lightly. Add your crackers to a ziplock gallon-size baggie and crush them with your hands or a rolling pin. Remember, you don't want cracker dust, just little pieces. Place to the side. 
2. Using a stand mixer, add your egg whites and beat on low until foamy. Slowly increase your speed to medium and start adding sugar.
3. Once you've incorporated the sugar, boost the speed to high and continue beating until you achieve firm, glossy peaks.
4. Once your meringue has the right consistency, add your vanilla, roughly chopped pecan pieces, and cracker pieces. Stir gently to incorporate. 
5. Evenly divide your meringue into the two prepared pie pans. Bake the meringue in the oven until it sets and turns golden brown. It should take around 25–30 minutes. 
6. Let it cool, then store it in the refrigerator for two hours. When you're ready to serve, add your cool whip over the top.
7. Keep leftovers in your fridge! 

Enjoy Friends! ❤️

Old Fashioned Stupid Pie - A Classic Southern DessertPhoto byCooking with Carlee