Piccadilly’s Cafeteria Pecan Delight Pie

This is a favorite from the Piccadilly’s Cafeteria  Pecan Delight. This is similar to their famous dessert.

Piccadilly's Cafeteria Pecan Delight

Piccadilly’s Cafeteria Pecan Delight

Piccadilly's Cafeteria Pecan Delight

Piccadilly’s Cafeteria Pecan Delight

Make a light delightful pecan pie at home.
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Piccadilly Cafeteria Recipes, Pies
Servings: 8
Calories: 243kcal


  • 3 egg whites room temperature
  • 1/4 teaspoon Cream Tarter
  • 1 teaspoon Vanilla
  • 3/4 cup Sugar
  • 1/3 cup Pecans (chopped small, lightly roasted for crust)
  • 1/4 cup Pecans (chopped medium, topping)
  • 1/2 cup Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
  • 12 ounces Whipped Topping (Cool-Whip)


  • In a preheated oven at 350 degrees. Place 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool. 
  • Add vanilla and cream of tartar to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a nonstick baking spray. Spread the meringue to the sides and cover the bottom of the pan. 
  • The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with an even baking of the shell. If you have any meringue left make little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. 
  • Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. Meringue's will whip fluffier and be fuller when prepared at low humidity.


Calories: 243kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 82mg | Potassium: 95mg | Fiber: 0g | Sugar: 29g | Vitamin A: 30IU | Calcium: 41mg | Iron: 0.4mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Stephanie Mosley

    5 stars
    This is “the one”! Everyone asks me to make it all the time. When in doubt, walk away a blue ribbon winner with this pie!

  2. Chris Hansley

    I’d love to have the recipe for the Yeast Rolls they served at Picadilly’s. They were sooooo good. Wish they were still around. There food would beat out golden coral and Old country buffet any day.

  3. Kathryn Thompson

    I worked as the “pie girl” at Piccadilly all through high school and my dad was the manager there for 38 years. Sorry to say, but this is NOT the Pecan Delight we served. Our pie had pieces of the Ritz Crackers and pecan halves in the pie. I’m looking for that recipe.

  4. Eleanor Watson

    I went to the same Piccadilly’s in the late ’50’s. I worked downtown at City Bank (I think) and went to Piccadilly’s whenever I had the money. I went to the Toddle Houses and Lester’s Hickory Inn (again, I think), too. Oh, my. Those were some good pies, also, at the Toddle House, and I ate my first steak in Wichita Falls, Texas. I think I was 19.

    • Kathryn Thompson

      That’s the Piccadilly my dad managed!! It was in downtown Wichita Falls. Then they opened one in a mall in 1973 and Dad opened that one. He retired from there in 1987 after more than 37 years with the company.

  5. DEBRA

    This IS the same recipe Picadilly uses. Years ago an employee gave me their recipe, and this is it exactly. I have high cholesterol and can eat this one without guilt. Recently we ordered it in Arkansas at Cliff House Inn, only difference is they add a little crushed pineapple in the whipped cream…. and it’s supposed to be the state pie of Arkansas.

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