Stupid Pie: A Vintage Crustless Meringue Delight
Some recipes have a story behind them—a quirky name or a combination of ingredients that may sound unusual at first, but once tasted, they leave you wondering why they aren’t more popular. Stupid Pie is one of those recipes. Despite its unconventional name, this vintage pie is anything but stupid. It is, in fact, an ingenious combination of sweet, salty, and nutty flavors that works together to create a satisfying dessert with an unexpected twist. It’s an old-fashioned pie, but one that is delightfully timeless. The beauty of Stupid Pie lies in its simplicity and the wonderful combination of textures and flavors, making it a memorable dessert that is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 egg whites – The foundation of any meringue, egg whites provide the necessary structure and volume. When whipped properly, they create a fluffy texture that’s light and airy, and they help hold the other ingredients together. It’s essential to use fresh, clean eggs to achieve the best results.
- ¾ cup granulated sugar – The sugar is what gives the meringue its sweetness and stability. When added slowly to the egg whites, it dissolves and creates a smooth, glossy texture that will hold stiff peaks. This sugar is essential to balancing the flavors of the other ingredients in the pie, creating the perfect amount of sweetness.
- 23 Ritz crackers – These buttery crackers serve as the pie’s unexpected crunch. Their slightly salty flavor complements the sweetness of the meringue and the richness of the pecans. The crackers also add a unique texture, providing little bursts of crunch throughout the pie. The golden, buttery flavor of the Ritz crackers makes them the perfect choice for this recipe, but if you don’t have them on hand, other crackers or even graham crackers can be used in a pinch.
- ¾ cup pecan pieces – Pecans bring a lovely nutty flavor and a bit of texture to the pie. They add depth to the overall flavor profile and make the dessert feel more substantial. Pecans have a slightly sweet and buttery taste that works beautifully with the meringue, balancing the pie’s sweetness and adding richness.
- 1 teaspoon vanilla extract – Vanilla is a classic flavoring for meringue and dessert in general. It adds a touch of warmth and depth to the pie’s flavor, bringing out the sweetness without overwhelming it. Vanilla has the ability to tie all the other flavors together, making them more harmonious.
- 8 ounces Cool Whip (or similar whipped topping) – After the meringue has been baked and cooled, it’s time to top it with a creamy, fluffy layer. Cool Whip is a popular choice for its light texture and ease of use, but you can also use freshly whipped cream if you prefer. The Cool Whip provides a smooth and creamy finish that balances out the crunchy, airy meringue base, giving the pie a delightful contrast of textures.
Instructions
1. Preheat the oven
Start by preheating your oven to 350℉ (175℃). Lightly grease a 9-inch pie plate with butter or cooking spray to prevent the meringue from sticking to the pan as it bakes. This will ensure that your pie comes out cleanly and easily.
2. Beat the egg whites
Next, place the egg whites into a clean, dry mixing bowl. It’s crucial that the bowl and beaters are free from any grease or oil, as this can prevent the egg whites from whipping up properly. Begin by beating the egg whites on low speed until they become foamy. This foamy stage is important, as it signals that the egg whites are starting to aerate. Once the foam forms, increase the speed to medium.
3. Gradually add the sugar
With the mixer set to medium speed, slowly add the granulated sugar to the egg whites, about a tablespoon at a time. Adding the sugar gradually helps it dissolve properly and prevents the meringue from becoming grainy. Continue beating the mixture until all the sugar has been incorporated. The meringue will become smooth and glossy at this stage. It’s important to take your time here—this step ensures that the sugar is evenly distributed, resulting in a stable, stiff meringue.
4. Beat to stiff peaks
Once the sugar is fully incorporated, increase the speed to high and continue beating until the meringue reaches stiff peaks. This means that when you lift the beaters, the meringue will stand upright without falling. The meringue should be firm and glossy, with a smooth texture that holds its shape. This is the key to getting that light, airy texture that makes Stupid Pie so delightful.
5. Prepare the crackers and pecans
While you’re whipping up the meringue, crush the Ritz crackers into small pieces. You don’t want them to be completely crumbled into fine powder—just break them into little bits that will provide crunch when mixed into the meringue. The crackers add both texture and a touch of saltiness to balance out the sweetness of the meringue. In a separate bowl, measure out the pecan pieces. These nuts will bring an earthy, nutty flavor to the pie, and their texture will complement the meringue perfectly.
6. Fold in the crackers, pecans, and vanilla
Once the meringue is ready, gently fold in the crushed Ritz crackers, pecan pieces, and vanilla extract. Be careful not to deflate the meringue by stirring too aggressively. You want to maintain the airiness of the meringue while ensuring that the crackers and nuts are evenly distributed throughout. The vanilla extract adds a touch of warmth and sweetness that will enhance the overall flavor of the pie.
7. Bake the pie
Carefully spoon the meringue mixture into the prepared pie plate, spreading it out evenly with a spatula. Place the pie in the preheated oven and bake for 25-30 minutes. The meringue should turn a light golden color on top and appear fully set. You’ll know it’s done when the top is firm to the touch, and the edges have a slight crispness. The smell of the baking meringue will fill your kitchen, making your mouth water in anticipation.
8. Cool and chill
Once the pie is done, remove it from the oven and allow it to cool completely. It’s tempting to dive in right away, but for the best results, you should let the pie chill for at least 2 hours. The cooling process allows the meringue to firm up and settle into the pie, creating the perfect texture. Chilling the pie also gives the meringue time to crisp up slightly, while the interior becomes even more creamy.
9. Top with Cool Whip
Once the pie has cooled and set, it’s time to add the final touch. Spread a generous layer of Cool Whip (or whipped cream) on top of the meringue. The creamy topping contrasts beautifully with the crunchy base, adding a rich, smooth finish to the pie. If you prefer freshly whipped cream, feel free to make it yourself, but Cool Whip is a convenient and light option that works wonderfully here.
10. Serve and enjoy
Your Stupid Pie is now ready to be served! Slice it up and enjoy the crunchy, sweet, and creamy layers that make this dessert so unique. It’s perfect for serving at family gatherings, dinner parties, or simply as a treat to enjoy on your own. The combination of textures and flavors is sure to leave a lasting impression.
Notes
- Cracker Substitutes: If you can’t find Ritz crackers, you can use other buttery crackers such as Club crackers or even graham crackers. The key is to find a cracker with a buttery flavor that will complement the sweetness of the meringue.
- Nut Alternatives: If you prefer a different nut, you can substitute pecans with walnuts, almonds, or hazelnuts. Each nut will bring its own unique flavor and texture to the pie, adding variety to the recipe.
- Whipped Topping Alternatives: If you’re not a fan of Cool Whip, you can use freshly whipped cream instead. Whipping heavy cream with a little sugar and vanilla extract will give you a richer, more homemade topping.