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%
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