This is so good. You are going to read the list of ingredients and think I’ve flipped my lid. But it is honestly one of the most delicious and…don’t laugh…elegant desserts. This is Cracker Pie. It is my mother’s recipe and she has been making it since we were small kids (please see the notes at the end for the full provenance of the recipe). It takes next to no effort to put together and cooks quickly. I have made it in pie form, tart form and dropped onto a cookie sheet for cookies. Because it is essentially a meringue, when you make cookies, the result is a light, airy macaroon-ish treat (I really wanted to say macaroon-ey there).
I have two important disclaimers here. The pie, as pictured is completely below my mother’s standards. As she makes it, it is a pie that truly highlights the pecans. She leaves the pecans in large chopped pieces. The pecans are the centerpiece when she makes it. I, having a five- and a seven-year-old, made every possible effort to hide the pecans or the kids wouldn’t have touched it with a ten foot pole. I did this by whizzing up the pecans in my food processor until the largest pieces were smaller than a pea. And since I had the contraption dirty already, I then whirred up the crackers, too. Leave them recognizable. You aren’t trying to make crumbs out of them. You could also put the crackers in a re-sealable bag and break them up with your hands.
Finally, my mother has never stooped so low as to defile the dessert with chocolate chips. But, we love it that way, as well as without. Try either or both. If you are not having to disguise the pecans for small people, I think it would be lovely with a decorated pecan top. Someday.