This classic German-style pecan pie offers a harmonious balance of sweet and salty flavors, complemented by a satisfying crunch and a smooth, creamy topping. Perfect for holiday gatherings or special occasions, this pie stands out with its unique combination of ingredients and textures. Whether you’re an experienced baker or just starting out, this recipe is straightforward and yields impressive results that will leave your guests impressed and eager for seconds.
Embrace the simplicity and elegance of this pecan pie variation, where the addition of crushed Ritz crackers and a luscious chocolate garnish elevates the dish to new heights. The absence of marshmallows ensures that the natural flavors shine through, making it a versatile dessert suitable for any festive table. Prepare this pie ahead of time, allowing the flavors to meld beautifully, and enjoy a slice of tradition with a modern twist.
Ingredients For classic German-style pecan pie
STUFFING
- 4 large egg whites (about 200 grams)
- 1 cup granulated sugar (about 200 grams)
- 1 teaspoon vanilla extract (about 5 milliliters)
- 1 teaspoon baking powder (about 5 grams)
- 1 pinch ground Himalayan sea salt (a small pinch)
- 24 Ritz crackers (about 100 grams), crushed
- 1 cup pecans, chopped or halved (about 120 grams)
- 1 package semi-sweet chocolate squares or other chocolate for grating (about 225 grams)
- 1 package (8 ounces or about 230 grams) Cool Whip
How To Make classic German-style pecan pie
- Prepare the Crust: Preheat your oven to 350°F (about 180°C). Place the Ritz crackers in a resealable plastic bag and crush them until they reach a fine, even consistency.
- Whip Egg Whites: In a large mixing bowl, beat the egg whites using an electric mixer until stiff peaks form. This will create a light and airy base for the pie filling.
- Incorporate Dry Ingredients: Gradually add the granulated sugar, baking powder, and a pinch of salt to the beaten egg whites, mixing continuously until the mixture is well blended and glossy.
- Add Flavor and Texture: Gently fold in the crushed Ritz crackers, vanilla extract, and chopped pecans into the egg white mixture. Ensure that all ingredients are evenly distributed without deflating the whipped egg whites.
- Assemble the Pie: Grease a 9-inch (23 centimeters) pie pan with butter. Pour the prepared mixture into the pan, spreading it out evenly to form a uniform layer.
- Bake the Pie: Place the pie pan in the preheated oven and bake for 30 minutes, or until the top is golden brown and the filling is set.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack. This ensures that the filling firms up properly, making it easier to slice.
- Add the Topping: Once the pie has cooled, spread a generous layer of Cool Whip over the top. Grate semi-sweet chocolate squares evenly across the Cool Whip to create a decadent chocolate garnish.
- Chill Before Serving: Refrigerate the pie for at least 1 hour to allow the flavors to meld and the topping to set. This makes slicing and serving the pie easier and ensures the best texture.
- Serve and Enjoy: Slice the pie into squares and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to one week, keeping the pie fresh and delicious.
As you cut into this classic German-style pecan pie, relish the contrast between the soft, sweet filling and the crisp, buttery crust. The creamy Cool Whip topping paired with the rich chocolate shavings adds an extra layer of indulgence, making each bite a delightful experience. This pie not only brings a touch of elegance to your dessert table but also offers a unique twist on a beloved classic, perfect for creating lasting memories during the holiday season. Whether enjoyed with family or shared with friends, this pie is sure to become a treasured addition to your festive repertoire. Savor the flavors and enjoy every decadent slice!
