Company’s Coming Pie is pretty great if you’ve got guests on their way. It requires just a few staple ingredients and you can keep canned crushed pineapple on hand to whip it up.

Ingredients

• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 18 saltine crackers (2 ounces), crushed
• 1/2 cup chopped pecans, plus extra for garnishing 
• 1 teaspoon vanilla extract

For the topping

• 1/2 cup heavy cream
• 2 Tablespoons granulated sugar
• 2 Tablespoons crushed pineapple

Procedure

1. Preheat the oven to 300°F.
2. Lightly coat a 9-inch glass pie pan with non-stick spray and set aside.
3. Make the meringue: Add the egg whites and cream of tartar to a large glass mixing bowl and whip with a hand mixer on medium speed until frothy, about 2 minutes. With the mixer on medium speed, gradually stream in the sugar. Continue to beat the egg whites until stiff peaks form, about 8 more minutes.
4. Gently fold the saltine crackers, pecans, and vanilla into the meringue. Scoop into the prepared pie plate. Use a spoon or spatula to gently press the egg white mixture into an even layer that covers the bottom and sides of the plate, like a thick crust.
5. Bake and cool: Bake the pie crust until set but not browned, 20 to 22 minutes. The exterior will be dry and hard when lightly pressed, with a matte finish. Let the pie crust cool completely before making the topping, about 1 hour.
6. Make the topping: Once the crust has cooled, whip the heavy cream until frothy using the whisk attachment on a stand mixer or a hand mixer, about 1 minute. Add the sugar and whisk on medium speed until medium peaks form, 5 to 6 minutes. The mixture will be doubled in volume with peaks that stand then fall over when you remove a beater.
7. Add the crushed pineapple and gently fold it into the whipped cream. Add the topping to the pie crust, smoothing it out. If desired, top with a little more pineapple and a sprinkle of nuts. Serve immediately.

Can This Pie Be Made Ahead? 

• Company’s Coming Pie really is best made and eaten on the same day, but you can make the crust the night before. Just cover it loosely and store at room temperature; This keeps the tender crisp exterior of the pie from becoming soggy or crushed. I like using my cake plate with a dome for this.
• Any leftovers can be stored in the fridge, but the crust will soften and weep. All that to say, I’ve never had enough leftovers to worry about storing them. Company’s Coming Pie is one of those desserts that is so satisfying to eat that you’ll find yourself and your guests going back for seconds until it’s gone.