This recipe is a copycat of a copycat Piccadilly Pecan Delight pie.
Piccadilly Cafeteria came to our little town in 1967.
Quickly taking its place as the big dog restaurant on the block, Piccadilly has been the one word answer to the what and/or where do you want to eat for dinner question asked what seems a gazillion times over all these years.
A recent walk down memory lane conversation began with Dave and I naming our favorite dishes and desserts that sadly are no longer on the menu at Piccadilly.
Southern fried chicken so crisp you could hear the crunch clear across the rows of booths and tables.
Cinnamon crusted egg custard served in dark green pottery custard cups.
Pair of Hall China Custard Cups
A slice of pie so pecan packed with dessert goodness that it made a lasting impression, the one and only Piccadilly Pecan Delight Pie.
Our conversation stirred up memories and this copycat recipe of a copycat recipe for Piccadilly Pecan Delight Pie.
Copycat Piccadilly Pecan Delight Pie
3 egg whites
1 cup white sugar
½ teaspoon vanilla extract
½ teaspoon baking powder
30 Ritz crackers
1½ cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 350ºF.
Spray a 9 inch pie plate with cooking spray and set aside.
Add pecans and Ritz crackers in small batches to food processor bowl.
Pulse several times until pecans and Ritz crackers reach a fine crush/chop.
Beat egg whites until slightly stiff.
Add to that the sugar, vanilla, baking powder, crushed and chopped Ritz crackers and pecans.
Using a wooden spoon, mix ingredients together until incorporated.
Spoon mixture into prepared pie plate.
Bake at 350 degrees F for 25 minutes.
Allow the pie to cool to room temperature.
Spread whipped topping over the top of the pie; cover to desired thickness.
Refrigerate pie for at least 2 hours before serving.
The pie is packed firm with pecan goodness, and is not too sweet- perhaps a wonderful Valentine’s Day dessert choice.