Whipped Pecan Pie
A light and airy dessert with a luscious filling made from whipped egg whites, maple syrup, and crunchy pecans. Perfect for any occasion.
Ingredients
Filling Ingredients
- 1 cup chopped pecans
- 1 cup heavy cream For a lower-fat alternative, consider half-and-half.
- 1/2 cup maple syrup Can substitute with agave syrup or honey.
- 1/4 cup sugar
- 3 pieces egg whites For a vegan option, use aquafaba.
- 1/4 teaspoon cream of tartar
- 1 pre-baked pie crust pre-baked pie crust Ensure it is cooled completely.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the maple syrup and vanilla extract, continuing to whip until stiff peaks form.
- In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped cream and chopped pecans into the egg whites until fully combined.
- Pour the creamy mixture into the pre-baked pie crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 2 hours before serving.
Notes
For best results, cover the pie with plastic wrap to prevent it from absorbing odors. Can be served with coffee, tea, vanilla ice cream, or whipped cream.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 7gSodium: 45mgFiber: 1gSugar: 10g
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