The Retro Dessert I'm Making on Repeat for the Holidays

One of the most delicious pies I've ever eaten is also one of the weirdest to make. Company’s Coming Pie is an invention of the Cliff House Inn in Arkansas and is a delicious combination of crisp meringue and fruity whipped cream. The result is a super light pie whose sweet creaminess is tempered with a subtle saltiness and a satisfying crunch. It’s the kind of dessert that guests will invite themselves over for.

According to Scenic Arkansas and author Kat Robinson, Cliff House Inn’s original owners created the pie as a signature dessert. Later, when fans would call up to make sure there was pie to be had, it was renamed Company’s Coming Pie. It seems to be unrelated to the popular 1980s Company’s Coming Cookbook series that spawned many recipes with a similar naming convention.

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.

How To Make Company’s Coming Pie 

You start by whipping up egg whites and sugar into a thick meringue. Because this calls for just a few whites, it can be awkward to get going in a stand mixer; If you opt for a hand mixer, it does take 10 minutes to get a stiff meringue, so be prepared to stand over the mixing bowl for a bit. Once the meringue is whipped, you fold in crushed saltines and chopped pecan bits and smooth the mixture into a pie pan before baking in a low oven. You want the meringue to set on the outside without browning.

The crust should cool for at least an hour, so you can plan on making the topping—a simple whipped cream studded with crushed pineapple—just before you want to serve the pie. I like to garnish the pie with extra chopped pecans, but this is completely optional.

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.

Preheat the oven to 300°F.

Lightly coat a 9-inch glass pie pan with non-stick spray and set aside.

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.

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.

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.

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.

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.