Best 3 Pecan Meringue Pie Recipes

Indulge in a culinary masterpiece that combines the nutty richness of pecans with the airy sweetness of meringue – the Pecan Meringue Pie. This delectable dessert features a buttery crust filled with a luscious pecan filling, topped with a towering meringue that melts in your mouth. Our collection of recipes offers a variety of takes on this classic, from the traditional to the innovative. Discover the Southern charm of our Classic Pecan Meringue Pie, made with simple yet exquisite ingredients. For a more decadent treat, try our Chocolate Pecan Meringue Pie, where rich chocolate ganache mingles with the pecan filling. If you prefer a gluten-free option, our Gluten-Free Pecan Meringue Pie is a delightful choice, featuring a flaky almond flour crust. And for those who love a touch of tanginess, our Lemon Pecan Meringue Pie adds a refreshing citrus twist to the classic recipe. With step-by-step instructions and helpful tips, these recipes will guide you in creating a stunning and delicious Pecan Meringue Pie that will impress your family and friends.

Here are our top 3 tried and tested recipes!

PECAN MERINGUE PIE

Pecan Meringue Pie image

My good friend sent me this recipe and when I made it, it was every bit as delicious as she said! I love making it for Thanksgiving.-Anne Powers, Munford, Alabama

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 large egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1 cup chopped pecans
TOPPING:
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
Additional chopped pecans

Steps:

Place egg whites in a bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans., Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack. , For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving.

Nutrition Facts : Calories 373 calories, Fat 23g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 96mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

MERINGUE-TOPPED PECAN CUSTARD PIE

Meringue-Topped Pecan Custard Pie image

I only use this recipe on special occasions. It's an amazing variation on the pecan pie everyone knows-the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast. -Therese Asche, Maple Grove, Minnesota

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/4 cup all-purpose flour
1-3/4 cups 2% milk
6 tablespoons butter, cubed
3 large egg yolks
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425° ., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla., For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

Nutrition Facts : Calories 522 calories, Fat 33g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 272mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.

MRS. STEWART'S PECAN PIE W/ MERINGUE

Mrs. Stewart's Pecan Pie W/ Meringue image

This recipe was printed in the Fall 2007 Taste of the South Magazine. It was once a secret family recipe belonging to a Southern lady from Mississippi. This pie is special in that it has a creamy custard pecan filling and it's topped with meringue.

Provided by Kim D.

Categories Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

9 inches deep dish pie shells
1 cup chopped pecans
3 eggs, separated
1/2 cup sugar
3 tablespoons all-purpose flour
1 (14 ounce) can sweetened condensed milk
3/4 cup water
1 teaspoon vanilla extract
3 tablespoons sugar

Steps:

Preheat oven to 350°F.
Prick pie shell with a fork.
Bake pie shell for 10 minutes or until golden brown; remove from oven and allow to cool.
On a baking sheet, place pecans in a single layer and roast in oven until fragrant, checking every few minutes to avoid burning; remove from oven and let cool.
In a medium microwave safe bowl, beat egg yolks, 1/2 cup sugar, and flour on medium speed with an electric mixer, beating until thick and pale.
Add sweetened-condensed milk, water and vanilla and beat until well combined.
Microwave on high (100 percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
Stir in pecans.
Let cool for 20 minutes.Spoon filling into pie shell.
Increase oven temperature to 400°F
In a clean, medium bowl, beat egg whites at high speed with an electric mixer until foamy.
Gradually add 3 tablespoons sugar, beating until stiff peaks form.
Spread meringue over pie, sealing to edge.
Return pie to oven and bake for 5-10 minutes or until merigue is slightly brown.

Tips:

For the perfect meringue, make sure the egg whites are at room temperature and free of any yolk. Use a clean, dry bowl and whisk.
Gradually add the sugar to the egg whites while whisking constantly. This will help prevent the meringue from becoming grainy.
Continue whisking the meringue until it is stiff and glossy. It should hold peaks when you lift the whisk out of the bowl.
When folding the meringue into the filling, be gentle and use a spatula. Over-mixing will deflate the meringue.
Bake the pie at a low temperature for a long time. This will help prevent the crust from becoming overcooked and the filling from becoming too runny.
Let the pie cool completely before serving. This will allow the filling to set and the meringue to firm up.

Conclusion:

Pecan meringue pie is a classic Southern dessert that is perfect for any occasion. With its creamy, nutty filling and fluffy, toasted meringue topping, it's sure to be a hit with everyone. By following the tips above, you can make the perfect pecan meringue pie that is both delicious and beautiful.