Soda Cracker Pie

Another card from Grandma Carol’s box. Soda Cracker Pie — 1962. A meringue-and-cracker-crumb pie that puffs and falls and tastes like a cross between a meringue cookie and a cake. The kind of Depression-era recipe that turns staples into a dessert.

The recipe is below.

Soda Cracker Pie

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 8

Ingredients

• 3 egg whites, room temperature
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 24 soda crackers (saltines), coarsely crushed
• 1/2 cup chopped pecans or walnuts
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Fresh fruit or maraschino cherries, for topping (optional)

Instructions

1. Preheat & prep. Preheat your oven to 325°F. Grease a 9-inch pie plate well, making sure to coat the sides.
2. Beat the egg whites. In a large, clean bowl, beat egg whites with cream of tartar using a hand mixer or stand mixer on medium-high speed until soft peaks form, about 3 to 4 minutes.
3. Add sugar gradually. With the mixer running, slowly add the granulated sugar one tablespoon at a time. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved, about 4 to 5 minutes more.
4. Fold in flavorings & crackers. Add vanilla extract and baking powder, then gently fold in the crushed soda crackers and chopped nuts using a rubber spatula. Take care not to deflate the meringue — fold just until combined.
5. Bake. Spread the mixture evenly into the prepared pie plate, building up the edges slightly to form a shell. Bake for 28 to 30 minutes, until the top is lightly golden and set. The center will look slightly soft — that’s correct. Remove from oven and cool completely on a wire rack, at least 1 hour. The top will crack a little as it cools.
6. Make the whipped cream. When the pie is fully cool, beat heavy whipping cream and powdered sugar together until soft peaks form. Spread evenly over the top of the pie.
7. Top & serve. Garnish with fresh fruit, cherries, or an extra handful of nuts. Slice and serve immediately, or refrigerate for up to 24 hours before serving.

Nutrition (per serving)

Calories: 290 | Protein: 3g | Fat: 15g | Carbs: 37g | Fiber: 1g | Sodium: 180mg