Landry's Vanilla Pecan Pie

Landry’s Vanilla Pecan Pie
Landry’s Seafood House began, literally, in a house in Lafayette, Louisiana in 1947. The restaurant has since expanded to include 21 seafood restaurants as well as hundreds other under the Landry’s brand. The seafood restaurant combines a fun night out with a menu of fresh seafood choices.
This is very unusual - there is no corn syrup, and only egg whites are used, and there is no pie pastry. This is not like any other pecan pie I have ever seen before.

4 large egg whites
1 1/3 cups graham cracker crumbs
1 cup granulated sugar
1 1/3 teaspoons baking powder
1 1/3 teaspoons vanilla
1 cup pecans , coarsley chopped
whipped cream , as garnish

  • Preheat oven to medium heat; butter a pie plate.
  • Beat egg whites using an electric mixer until they hold stiff peaks.
  • Fold in graham cracker crumbs, sugar, baking powder, vanilla, and nuts.
  • Pour into a buttered pie plate; bake for 25-30 minutes or until pie is puffy and golden.
  • Let cool before serving.
  • Garnish with whipped cream if desired.