Egg whites, Ritz crackers, sugar, pecans, and whipped topping come together in this vintage Stupid Pie—easy, crunchy, creamy, and unforgettable.
Let me just say this: I didn’t go searching for something called Stupid Pie. I stumbled upon it in my mom’s old handwritten recipe binder, sandwiched between “Mystery Casserole” and “Funeral Potatoes.” I laughed out loud when I read the name. “Stupid Pie? Really?” But of course, curiosity won. I made it, and friends—it was love at first bite.
Now it’s the dessert I bring to potlucks when I want to impress people without actually trying. Every time someone asks for the recipe, I love watching their face when I tell them what it’s called. The name might be ridiculous, but the flavor? It’s got that salty-sweet, fluffy-crunchy thing going on. You’d never guess Ritz crackers could do this kind of magic.
Imagine if a pecan pie and a meringue had a baby, and that baby was topped with a cloud of Cool Whip. That’s Stupid Pie. It’s sweet, airy, nutty, and oddly addicting. It’s also made from pantry staples, which makes it dangerously accessible.
Why You’ll Love This Stupid Pie Recipe?
-
It’s low effort but big flavor.
-
It uses just six ingredients—most of which you probably already have.
-
You don’t even need a crust. The egg whites puff up and create their own chewy, crispy edge.
-
It’s weirdly elegant for something named “stupid.”
It’s a dessert that doesn’t take itself too seriously. And let’s be honest—we could all use a little more of that.
Ingredient Notes:
Let’s talk ingredients, shall we? I know you’re probably eyeing the list thinking… “Ritz crackers?” Trust me. I had the same reaction.
-
Egg whites – Whipped until they’re stiff and glossy. This is what gives the pie that fluffy, soufflé-like texture.
-
Granulated sugar – For sweetness, of course, and to help stabilize the egg whites.
-
Ritz crackers – Salty, buttery, and secretly genius in desserts. They give the pie that chewy-crunchy bite.
-
Chopped pecans – Because sweet desserts need a little nutty depth. Plus, they toast up beautifully in the oven.
-
Vanilla extract – It ties all the flavors together and adds that comforting, warm bakery scent.
-
Cool Whip (or any whipped topping) – Light and creamy, this is your “frosting” and the final touch.
How To Make Stupid Pie?
Step 1: Preheat and Prep
Crank your oven to 350°F and grease a 9-inch pie pan. Butter or nonstick spray—your choice. I’m usually a spray-and-done kind of person.
Step 2: Whip It Good
In a medium bowl, beat the egg whites on low until they get foamy. Then gradually add the sugar and kick the mixer up to high. Keep going until stiff peaks form and the mixture looks glossy and holds its shape. You’ll feel like you’re making meringue—because, well, you kinda are.
Step 3: Mix in the Weird Stuff
Crush the Ritz crackers—but don’t pulverize them. You want rough pieces, not dust. Gently fold them into the egg whites along with the pecans and vanilla extract.
Want To Save This Recipe?
Step 4: Bake That Beauty
Scoop the mixture into your pie pan and smooth the top. Pop it in the oven and bake for 25 to 30 minutes, or until the top turns a light golden brown. It’ll puff a bit as it bakes and then settle as it cools—don’t panic, that’s normal.
Step 5: Top and Chill
Let the pie cool completely (I know, waiting is the worst). Then slather on that whipped topping like it’s a layer of frosting. You can serve it immediately or chill it in the fridge for a couple hours to set. Either way? You’re winning.
Storage Options:
Stupid Pie keeps best in the refrigerator, covered tightly. It’ll stay good for 2–3 days, though good luck keeping it around that long. The whipped topping holds up surprisingly well!
Variations and Substitutions:
Let’s be honest—this recipe is just asking for playful twists.
-
Add-ins: Mini chocolate chips, shredded coconut, or chopped dried cherries.
-
Swap the nuts: Use walnuts or almonds if pecans aren’t your thing.
-
Make it seasonal: Add a dash of cinnamon or nutmeg for a fall vibe.
-
Go homemade: Skip the Cool Whip and make fresh whipped cream if you’re feeling extra.
What to Serve with Stupid Pie?
This pie loves a good sidekick. Here are a few winning combos:
-
A hot cup of coffee (bonus points for hazelnut creamer)
-
Fresh berries on the side
-
A drizzle of caramel or chocolate sauce on top
-
A scoop of vanilla bean ice cream (because… always)
Frequently Asked Questions:
Why is it called Stupid Pie?
Because it’s so easy, it feels ridiculous. But also because it’s so good, it’s stupid how fast it disappears.
Can I use a different kind of cracker?
You can, but Ritz has that buttery-salty thing that just works. Saltines could maybe pull it off in a pinch, but you’ll miss that richness.
Can I freeze it?
I wouldn’t. The whipped topping and meringue base don’t love the freezer. Just make it fresh—it’s easy enough that you won’t mind.
You didn’t think something with this name could taste this good, did you? I dare you to make it and not eat half the pie in one sitting. Double dare you to bring it to a party and watch people ask for the recipe, then giggle when you tell them what it’s called.
Give it a try—and let me know if you put your own spin on it. Who knew “stupid” could taste so smart?
Now go make dessert.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Stupid Pie
Ingredients
- 3 large egg whites
- 1 cup granulated sugar
- 23 Ritz crackers roughly crushed
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping e.g., Cool Whip, thawed
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C). Grease a 9-inch pie plate with nonstick cooking spray or butter. Set aside.
Prepare the Meringue Base:
- In a medium mixing bowl, use an electric mixer on low speed to beat the egg whites until foamy. Gradually incorporate the sugar while continuing to beat. Increase the speed to high and continue mixing until stiff peaks form and the mixture is glossy.
Combine Remaining Ingredients:
- Gently fold in the crushed Ritz crackers, chopped pecans, and vanilla extract into the whipped egg white mixture. Take care not to deflate the meringue.
Transfer and Bake:
- Spread the mixture evenly into the prepared pie plate. Bake for 25–30 minutes, or until the top is lightly golden and set.
Cool and Garnish:
- Allow the pie to cool completely at room temperature. Once cooled, top with the thawed whipped topping. The pie may be served immediately or chilled in the refrigerator for a few hours before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
