Pecan Pudding
A rich layered dessert featuring vanilla wafers, pecans, and a fluffy meringue topping, perfect for special occasions or family gatherings that love sweet, nutty flavors.
Ingredients
Instructions
- Mix sugar and flour together in a saucepan.
- Add milk or boiling water and egg yolks, then stir well.
- Spray a saucepan with Pam, pour in the mixture, and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and add margarine and vanilla, stirring until margarine is melted.
- In an oblong dish, layer vanilla wafers, then a layer of pudding, followed by chopped pecans.
- Repeat the layers once more: wafers, pudding, pecans.
- In a medium bowl, pour egg whites and add 1/4 teaspoon baking soda.
- Beat until fluffy and peaks form.
- Gradually add 6 tablespoons of sugar and beat until well combined.
- Spread the meringue over the layered pudding.
- Bake in the oven until the meringue is browned.
Tips & Substitutions
For an extra flavor boost, consider toasting the chopped pecans before mixing them into the pudding. You can substitute the vanilla wafers with crushed graham crackers if preferred. If you want a lighter version, you can use a sugar substitute in place of regular sugar. Make sure to constantly stir the mixture while cooking to prevent lumps and ensure a smooth pudding.
Serving Suggestions
Serve the pecan pudding chilled or at room temperature for the best flavor. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, consider serving it alongside a light fruit salad or alongside slices of Diana'S Sweet Potato Pie for a festive touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual servings in the microwave for 20-30 seconds or until warm, but be careful not to overheat the meringue, as it can become chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Pudding contains roughly 925 calories, with 10g protein, 73g carbohydrates, and 56g fat. It is an excellent source of iron (24% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs instead of just yolks can alter the texture of the pudding, making it more custard-like. If you choose to do so, beat the whole eggs well before adding them to the mixture. This will help maintain the richness while allowing for a slightly different consistency.
What can I use instead of margarine?
You can substitute margarine with unsalted butter for a richer flavor. If you're looking for a dairy-free option, coconut oil or vegan butter can also work well. Just make sure to melt it before adding to the pudding mixture to ensure it incorporates smoothly.
How can I prevent the meringue from weeping?
To prevent the meringue from weeping, ensure that the pudding is completely cool before spreading the meringue on top. Additionally, adding a teaspoon of cornstarch or using fresh egg whites can help stabilize the meringue and keep it from separating from the pudding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).