Making something out of nothing is my favorite kind of practical magic. Frugal to a fault, I’m not above trying unlikely combinations for the sake of avoiding another trip to the store. Sometimes this leads to lamentable meals, like the time I tried using breadcrumbs instead of oatmeal. However, more often than not, I’ll find new favorite worth replicating, even when I have a full arsenal of ingredients at my disposal.
This is very well aligned with the spirit of Depression-era cooking. No waste, no regrets. That’s why when I came across the legend of Mystery Pie, I was immediately charmed. It strikes me as a combination of chess pie or vinegar pie plus mock apple pie, being made with little more than sugar and miscellaneous filler that somehow transforms into a rave-worthy dessert. Better yet, this one doesn’t even need a separate pastry crust to hold everything together.
Whipped egg whites traditionally fill the gaps, but aquafaba does the trick for a plant-based fix. Add crushed crackers and crunchy nuts plus a splash of rich vanilla, and that’s it. It doesn’t seem like it will end well, yet it manages to exceed all expectations.
Perfect for unexpected guests when the pantry is running low, or simply trying to keep things uncomplicated when it comes to shopping or prep, this is a good mystery to solve.
- 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
- Preheat your oven to 350 degrees and lightly grease a 9-inch round pie pan.
- 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.
- 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!
- Gently transfer the mixture to your prepared pie crust, mounding it up slightly towards the center.
- 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!
- 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.
*I used Ritz crackers, and this amounted to 1 sleeve or 30 round crackers in all.
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Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 106mgCarbohydrates: 35gFiber: 2gSugar: 27gProtein: 2g
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.