Divinity Nut Pie

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"Tastes like divinity candy. This is my grandmother's recipe, and it is delicious. You just cannot stop at ONE piece. I sometimes substitute Splenda® for the sugar."
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1 h 45 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Butter a 9-inch pie pan.
  2. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  3. Fold crackers and walnuts into egg mixture; pour mixture into the prepared pie pan.
  4. Bake in the preheated oven until pie is set in the middle, about 30 minutes. Cool pie completely in a wire rack.
  5. Fold coconut into whipped topping in a bowl. Top cooled pie with coconut whipped topping.



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