Ingredients

• 3/4 Cup Aquafaba
• 1/4 Teaspoon Baking Powder
• 1 Cup Granulated Sugar
• 3.5 Ounces Crushed Crackers* (Such as Graham, Ritz, Saltines, Water Crackers, etc)
• 1 Cup Pecans, Walnuts, and/or Peanuts
• 1 Teaspoon Vanilla Extract

Instructions

1. Preheat your oven to 350 degrees and lightly grease a 9-inch round pie pan.
2. Place the aquafaba in the bowl of your stand mixer with the whisk attachment installed and beat on high speed for 4 - 5 minutes, until fluffy and voluminous. Slowly sift in the sugar and baking powder together until fully incorporated. Continue to whip until the mixture reaches stiff peaks; about 4 - 5 minutes longer.
3. Add the crushed crackers, nuts, and vanilla, folding them in with a wide spatula by hand. Be careful not to simply stir and smash down on the delicate foam structure you just spend so much time creating!
4. Gently transfer the mixture to your prepared pie crust, mounding it up slightly towards the center.
5. Bake for 30 minutes, until lightly browned around the edges. Let cool completely at room temperature. During this time, the center may fall and cracks appear on the surface; don't worry, that means you made it correctly!
6. Slice and serve as desired. It's best enjoyed the same day, but will keep at room temperature when wrapped tightly in plastic for up to three days.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Now Foods, Real Food, Raw Pecans, Unsalted, 12 oz (340 g)
• 
  Pure Vanilla Extract | Rodelle Kitchen
• 
  Late July, Organic Classic Crackers, 6 oz (170 g)

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.