Discover the sublime taste of our Pecan Meringue Pie, where the richness of pecans meets the lightness of meringue in a symphony of flavors. This recipe offers a fun twist on the traditional pecan pie, combining the nutty depth of pecans with the silky sour cream filling and a fluffy, golden meringue topping. It’s a culinary masterpiece that promises to be the start of any dessert table.

This pie was inspired by my grandmother. When she passed, I was able to collect a few of her handwritten and newspaper clipping recipe books. A version of this recipe was in there but included raisins and was titled ‘sour cream pie’. As I experimented with it, I dropped the raisins and renamed it something more appropriate for its overall flavor.

Pecan meringue pie in a dish and a slice on a plate.

The Chemistry of Pecan Meringue Pie

The magic of this pie lies in its contrasting textures, achieved through the careful balance of ingredients and techniques. The all-butter pie crust provides a flaky, buttery base, essential for the overall structure. Sour cream in the filling introduces a delightful tanginess and creamy texture, balancing the sweetness of the granulated sugar and the warmth of the cinnamon and cloves. The chopped pecans offer a crunchy contrast. The meringue, a marvel of culinary chemistry, gets its stability and glossy peaks from the protein structure of egg whites beaten with sugar. This creates a light, airy topping that perfectly complements the denser filling.

Why use sour cream in the pecan pie filling?

Sour cream introduces a creamy texture and a slight tanginess, balancing the sweetness of the filling and adding depth to the overall flavor profile.

How do you achieve stiff peaks in meringue?

Beating egg whites with sugar until they hold the firm and glossy peaks is key. This will take several minutes of whipping on high speed. It’s important to ensure that no yolk or grease enters the whites, as fats can prevent them from whipping properly.

Can this pie be made ahead of time?

Yes, you can prepare the pie a day in advance. Store it in the refrigerator and allow it to come to room temperature before serving for the best flavor and texture.

Why poke holes in the pie dough before baking?

Poking holes in the pie dough, a process known as docking, prevents the crust from puffing up and ensures even baking.

Pecan meringue pie in a dish and a slice on a plate.

What is in Pecan Meringue Pie?

All-butter pie crust

Provides a flaky, rich base for the pie.

Sour cream

Adds creaminess and a subtle tang to the filling.

Granulated sugar

Sweetens the filling and stabilizes the meringue.

Spices (cloves & cinnamon)

Offers warmth and depth to the filling.


Contributes a nutty crunch and richness.

Egg whites

The base of the meringue, providing a light, fluffy texture.

How to store Pecan Meringue Pie

Store the pie in the refrigerator, covered, for up to 3 days. The meringue may weep slightly over time. Freezing is not recommended for meringue-topped pies, as the texture of the meringue can be adversely affected.

Can you make this ahead of time?

You can bake the crust and prepare the filling a day in advance. Assemble and add the meringue topping on the day of serving for the best texture.

Why make Pecan Meringue Pie?

This Pecan Meringue Pie is perfect for autumn gatherings, Thanksgiving celebrations, or any time you desire a comforting, yet elegant dessert. It’s warm spiced and rich flavors make it especially fitting for cooler weather.

Pecan meringue pie about to be baked

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Pecan Meringue Pie

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 10
This fun twist on pecan pie!



  • 1 all-butter pie crust
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 1 cup chopped pecans


  • 6 tbs granulated sugar
  • 3 egg whites


  • Preheat oven to 400 degrees
  • Roll pie dough out and place in a pie dish, poke the pie dough with a fork all over so that it doesn't bubble up while baking
  • In a mixing bowl combine sour cream, sugar, cinnamon, cloves & pecans
  • Bake for 30 minutes
  • When the pie is about done baking, place the egg whites and sugar in a standing mixer
  • Whip the egg whites & sugar on high for about 5-6 minutes until it reaches stiff peak
  • Remove the pie from the oven, reduce the heat to 325 degrees. Spoon on the meringue, place the pie back into the oven and bake until the meringue is browned
  • Remove and allow to cool for at least 2 hours before serving


Calories: 211kcal Carbohydrates: 25g Protein: 3g Fat: 12g Saturated Fat: 3g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Cholesterol: 14mg Sodium: 22mg Potassium: 89mg Fiber: 1g Sugar: 23g Vitamin A: 150IU Vitamin C: 0.3mg Calcium: 33mg Iron: 0.3mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.