“They used to serve this at a cafeteria in my hometown similar to Luby’s and when they closed down I went on a search for the recipe”

Instructions:

1. Preheat oven and prepare pie plate: Preheat your oven to 350°F (175°C) and grease a 9-inch pie plate with nonstick cooking spray or butter. Set aside.
2. Beat egg whites and sugar: In a medium mixing bowl, use an electric mixer to beat the egg whites on low speed until they become foamy. Gradually increase the speed to medium-high and continue beating while slowly adding the granulated sugar, a little at a time.
3. Form stiff peaks: Once all the sugar is incorporated, increase the mixer speed to high and continue beating until stiff, glossy peaks form. This should take several minutes.
4. Fold in crackers, pecans, and vanilla: Roughly crush the Ritz crackers into small pieces, but not into fine crumbs. Gently fold the crushed crackers, chopped pecans, and vanilla extract into the stiff egg white mixture using a spatula. Be careful not to deflate the meringue.
5. Bake the pie: Spread the cracker and pecan mixture evenly into the prepared 9-inch pie plate. Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden brown and the meringue feels set.
6. Cool completely: Remove the pie from the oven and let it cool completely at room temperature. This is important for the meringue to set properly.
7. Top with whipped topping: Once the pie has cooled completely, spread the thawed whipped topping evenly over the top.
8. Serve: The Stupid Pie can be served immediately, or you can chill it in the refrigerator for a couple of hours to allow it to set up further before serving. Enjoy this surprisingly delicious and easy dessert!