Soda Cracker Pie Recipe
My first taste of this chewy, yummy dessert was at a now defunct pie restaurant called Dixon’s Pies in Ogden, Utah in the early 70s. I fell in love with it, found a recipe (no internet back then; I actually had to go through cookbooks the old fashioned way), and started making it with my own variations. I especially like it made with toasted almonds and a teaspoon of almond extract or emulsion, but you can use any nuts you want and also any extract you like. This luscious dessert can be made a day or two ahead.
14 soda crackers
1 cup chopped toasted almonds
3 egg whites
1 cup sugar
1 teaspoon baking powder
1 teaspoon almond extract or almond emulsion (stronger)
2 cups heavy whipping cream, whipped with 1/2 cup powdered sugar until it makes stiff peaks.
2 cups fresh fruit, such as strawberries, peaches, bananas, etc., (optional)
- Preheat oven to 325°. Spray a 9” pie dish generously with non-stick spray.
- Crush the soda crackers and mix with the chopped nuts; set aside.
- Beat the egg whites until frothy; gradually beat in the sugar until stiff peaks form.
- Sprinkle with the baking powder and stir in the almond extract.
- Carefully fold in the soda cracker mixture and scrape into the prepared pie dish, pushing up around the edge with a spoon.
- Bake 30 minutes (crust will puff way up then crack and deflate as it cools). Remove from the oven and cool thoroughly on a cooling rack.
- Spread with a thin layer of whipped cream, cover with fresh fruit, then cover with more cream.
- Refrigerate for at least 2 hours before serving.
Amount Per Serving
Calories 270 Calories from Fat 113
Percent Total Calories From: Fat 42% Protein 8% Carb. 50%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 3 g
Cholesterol 11 mg
Sodium 125 mg
Total Carbohydrate 34 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 5%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2022 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.