PICCADILLY'S CAFETERIA PECAN DELIGHT RECIPE - (4.4/5)
Provided by WhystleStop
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees fahrenheit. Bake 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. When ready to serve, you may drizzle caramel topping over the pie or by the slice. Meringue's will whip fluffier and be fuller when prepared at low humidity.
WYATT'S CAFETERIA PECAN DELIGHT PIE
During the 80's the Star-Telegram newspaper was flooded with requests for anything and everything Wyatt's Cafeteria made. They printed as many of the recipes as they could get. This pie was my favorite at the cafeteria, so light and delicious. (Sorry recipe does not have how hot you need to cook, maybe 350, I don't remember now how hot I cooked it.)
Provided by True Texas
Categories Pie
Time 1h10m
Yield 1 PIE
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Let egg whites come to room temperature.
- Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
- In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
- Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
- Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
- Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
- Cover and refrigerate cooled pie until ready to serve.
- Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
- Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
- Leftover pie should be covered and stored in refrigerator.
PECAN DELIGHT
This is wonderful!
Provided by Sandi
Categories Desserts Pies Pecan Pie Recipes
Time 2h40m
Yield 8
Number Of Ingredients 7
Steps:
- Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
- Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
- Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 41.9 g, Fat 22.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 141.9 mg, Sugar 35.8 g
PICCADILLY'S CAFETERIA PECAN DELIGHT
I don't know about where you live but around here, all the Piccadilly's, Luby's, Furr's and Wyatt's cafeterias went out of business years ago. I loved going to them when my children were little for Sunday dinner after church...they loved picking out just what they wanted to eat. They had some great desserts and this was one of...
Provided by Straws Kitchen(*o *)
Categories Pies
Time 1h
Number Of Ingredients 10
Steps:
- 1. In a preheated oven at 350 dF and place 1/3 C pecans and the Ritz crackers in for 5 minutes. You want to lightly toast the nuts and crackers. Watch carefully so you don't burn them. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool.
- 2. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff peaks form and sugar is dissolved. Fold in the cooled 1/3 C pecans and Ritz crackers.
- 3. Place in a 10-inch pie plate that has been lightly sprayed with the non-stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about a 1-to-1 1/8-inch thick layer (shell) in the pie pan.
- 4. Hollow out a little hole in the middle of the bottom of the meringue approximately the size of half a dime, (this will help with a even baking of the shell).
- 5. Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color.
- 6. Then turn the oven off and let shell dry in the oven for another hour. Remove shell and cool.
- 7. When the shell is cooled, place the whipped cream or cool whip topping in the shell. Sprinkle with the 1/4 C. broken pecans. Place in refrigerator to completely chill before serving. P.S. I like to flavor my whipped cream and even when I use cool whip....sometimes adding in some cinnamon-sugar, vanilla, butter-rum extract or burnt sugar flavoring. Don't just make theirs, make it your own.
- 8. NOTE: If you have any meringue left over make little nest like shells, bake the same as large shell (don't burn them) and fill them with any leftover pudding you may have on hand or some drained fruits.
- 9. TIP: Meringue's will whip fluffier and be fuller when prepared at low humidity.
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- Place pecans and cracker crumbs on a cookie sheet lined with parchment paper. Toast in oven for 8-10 minutes. Carefully take the parchment with nuts and crackers off of the hot pan and onto your counter to allow to cool for 15 minutes.
- Pour cream into a cold bowl, add 3 tablespoons sugar and vanilla and whip until medium peaks form. Don’t overbeat. Pour cream over chilled pie and top with chopped pecans. Keep refrigerated until ready to serve and enjoy!
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