Recipe: Pecan Crunch Pie (no crust, using graham cracker crumbs)

PECAN CRUNCH PIE

"This family recipe, handed down by Jerrie Lee Wilmore's grandmother, who died in 1933, is the essence of simplicity. This is the pie to make when what you really want is pecan pie but don't have the inclination or time to make the pastry."

3 large eggs
3/4 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 3/4 cups finely ground graham cracker crumbs (from 11 to 14 whole graham crackers)
1 1/4 cups pecans, toasted and chopped

Adjust oven rack to middle position and heat oven to 350 degrees. Grease a 9-inch pie plate.

With electric mixer at high speed, beat eggs, sugar, baking powder and vanilla until thickened and tripled in volume, about 5 minutes.

Using rubber spatula, fold in graham cracker crumbs and pecans. Spoon filling into the prepared pie plate.

Bake until well browned on top and a toothpick inserted in center comes out with a few sticky crumbs attached, about 30 minutes. Transfer pie to wire rack and cool completely, about 1 hour. Serve.

Pie may be refrigerated up to 3 days. Bring to room temperature before serving.

Makes 8-10 servings
Source: Jerrie Lee Wilmore of Portland, Ore., as published in America's Best Lost Recipes: 121 heirloom recipes too good to forget by The Editors of Cook's Country Magazine