Nineteen Sixty-Five Mystery Pie


"This version of Mystery Pie is 35 years old. Airy meringue enfolds crunchy crackers and pecans, all tucked under a smooth layer of whipped cream."

Ingredients 45 m {{adjustedServings}} servings 341 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease an 8 inch pie pan.
  2. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in crackers, 3/4 cup pecans, and vanilla extract. Pour mixture into pie pan.
  3. Bake in preheated oven for 25 to 30 minutes, until firm and lightly browned. Remove and cool.
  4. In a medium bowl, combine whipping cream and brown sugar. Beat until soft peaks form. Spread over cooled pie. Sprinkle with 1/4 cup pecans and refrigerate until ready to serve.
Tips & Tricks
How to Fix Cracked Pie

Cracks in the pie? It’s no crisis. We’ve got great ideas for simple fixes.

Pecan Pie V

See how to make a top-rated pecan pie without the corn syrup.

Rate recipe

Your rating


Reviews 6

  1. 6 Ratings


I can't believe that this hasn't been rated yet. This is a great pie that I had wanted rate a while back. When I first read the ingredients I got real excited because it sounded just like the pie my best friend's Mom would buy at Piccadilly in about 1971. It is and it is so good!!! People love it!


Absolutely WONDERFUL recipe. Has been in our family since mid-1950's (at least) only without the brown sugar added to the whipped cream topping. You can also take the pie mix and drop it by spoonfuls on a greased cookie sheet and make melt in your mouth cookies! The cooking time is much shorter (about 10 minutes). You can also put the pie mix in the tiny cupcake tins and make bite-sized cupcakes. This is a VERY versatile recipe!


This ssounds like the pie I used to make "way back when" It was delicious. I particually liked the addition of nuts. Talk about "comfort food".