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Nineteen Sixty-Five Mystery Pie

Rated as 4.86 out of 5 Stars

"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."
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45 m servings 341
Original recipe yields 8 servings (1 - 8 inch pie)


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  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.

Nutrition Facts

Per Serving: 341 calories; 20.8 37.1 3.4 41 114 Full nutrition

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Read all reviews 7
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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 pi...

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 sp...

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".

I am so surprised to see this recipe here! It was my grandmother's famous "Mystery Pie" and I was coming online to submit it. The only difference I think is that hers called for 23 crackers. It ...

My husband's aunt fixes this and it's very good. She puts sweetened strawberries on top, then the whipped cream. It reminds me of a "torte." Thanks, Saundra, for reminding me to fix this agai...

This pie is sooo good! I ran across the recipe several years ago and everyone just loved it. I make this every holiday and there is never any left. You can't go wrong with this pie. It's als...

I have searched for this recipe for years. Ironically my sister made it in her Home economic class in 1965 and brought the recipe home to my mother. Our mother made it for our family for some t...