SODA CRACKER PIE
This pie is delicious, with or without a filling. I make it with pecans and serve it with whipped topping and one shake of nutmeg on top. Or I make it without pecans and fill with fruit filling such as lemon filling. I use soda crackers, saltines, graham crackers or buttery round crackers, finely crushed
Provided by PENILU
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan.
- Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.5 g, Fat 10.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 123.5 mg, Sugar 25.7 g
SODA CRACKER PIE
Southerners can whip up something special from thin air, and this pretty little pie pie is here to prove it. The Soda Cracker Pie comes from a long line of desperation pies, also known as "make-do pies," that were designed to cope with dwindling supplies and limited ingredients. You know them, you love them: Chess Pie, Southern Buttermilk Pie, Old-Fashioned Shoofly Pie, and Soda Cracker Pie. They first gained popularity during the Depression and World War II, but they've graced our tables ever since. This Soda Cracker Pie is built on a base of whipped egg whites and baking powder. Since this mixture forms the foundation of the pie and will give it much of its height, it's important to whip your egg whites until they reach completely stiff peaks. Then gradually beat in the sugar and fold in the secret ingredients: crushed crackers, nuts (we favor pecans, but you can use any nuts you have on hand), and a splash of vanilla. Who has time to fuss around with a crust? This pie has 12 crushed crackers mixed right into the pie itself. Soda Cracker Pie is a testament to Southerners' resourcefulness, and right now, it really hits the spot.
Provided by Southern Living Test Kitchen
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Beat egg whites and baking powder until stiff. Add 1 cup sugar gradually until stiff. Add 12 crushed crackers, 1 cup nuts, and 1 tsp vanilla.
- Bake for 20 minutes in a buttered Pyrex pie plate.
EASY PEACH PIE
Use fresh peaches in this no bake, easy peach pie recipe with a graham cracker crust. Peach jello and 7UP help to flavor the filling.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 7
Steps:
- Use a pre-made graham cracker crust (deep dish, 9") or make a homemade crust and put it in a deep dish 9" pie plate.
- To remove the skins easily from the peaches, boil a large pot of water. Once the water is boiling, add the whole peaches. Leave them in the boiling water for 30 seconds. Then put them immediately in the bowl of ice water. This will loosen the skins.
- Peel the peaches and cut the pit out. Then dice the peaches into 1" pieces.
- In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again.
- Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
- After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool slightly.
- Arrange the peaches in the graham cracker pie crust. I pack them in as much as I can to have a full pie.
- When the Jello mixture has cooled slightly, pour it evenly over the peaches.
- Allow the pie to set in the refrigerator at least 4 hours before serving.
- Serve with whipped cream.
Nutrition Facts : Calories 322 kcal, Carbohydrate 68 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 52 g, UnsaturatedFat 5 g, ServingSize 1 serving
SODA CRACKER PIE RECIPE - (3.9/5)
Provided by á-519
Number Of Ingredients 10
Steps:
- Beat egg whites till stiff; then add sugar, vanilla, and beat together. Combine saltine cracker crumbs, pecans, baking powder and fold into the egg white mixture. Pour into ungreased 8" pie dish. Bake at 350 degrees for 25 minutes. Let stand until cool. Beat whipping cream with 1/2 tsp. vanilla and 1 tsp sugar; then spread over pie.
GEORGIA PEACH PIE
My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!
Provided by GOMOMMYGO
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
- Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
- When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 37.1 g, Cholesterol 11.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 115.3 mg, Sugar 31.9 g
ATLANTIC BEACH PIE
Like a dreamy mash-up between a Key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook's Corner, a Chapel Hill, N.C. restaurant that specializes in Southern comfort food. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don't really need any special equipment - you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you're feeling flush, sprinkle it with flaky sea salt as they do at Crook's Corner, and citrus zest as we do: a lazy summer's day in pie form.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 4h55m
Yield One 9-inch pie
Number Of Ingredients 8
Steps:
- Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely (stop before all the crackers turn to dust; it's O.K. if you have some little pieces). Add sugar, then butter.
- Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.
- Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
- Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.
GRANDMA LILLIE'S SODA CRACKER PIE
This recipe is was given to me by a cousin at my wedding shower 16 years ago. She received it from her mother, Betty Ruckman, who had been given it many more years ago by my Mother's Mother, Lillie Craven. It would probably be good with any fruit or berry, if peaches aren't available.
Provided by Iva Lou J.
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Beat 3 eggs white until stiff. Slowly add 1 C white sugar while continuing to beat.
- Fold/Stir in the crushed crackers and baking powder.
- Fold in the walnuts and vanilla.
- Put in a buttered pie plate and bake at 325 for 30 minutes. At 3500 feet, I bake for about 36 minutes.
- Cool.
- Put layers of sliced peaches on the cooled meringue, then top with Cool Whip or whipped cream.
- Can be served immediately, or prepared up to 24 hours in advance. Store in the refrigerator.
Nutrition Facts : Calories 172, Fat 5, SaturatedFat 0.3, Sodium 82.6, Carbohydrate 29.3, Fiber 0.7, Sugar 25.3, Protein 3.7
SODA CRACKER PIE
My grandmother was a wonderful cook. Even in her "town" house (as opposed to her farm house) she had two kitchens. One on the main floor for day to day cooking, and another in the basement for canning and preserving. After her death, my mother and I were cleaning out the cupboards in the basement kitchen. We found recipe box after recipe box. When my mom found this recipe, she almost did a cartwheel! I looked at the recipe and thought, "ok, this doesn't really sound all that good...." Mom told me, "wait til you try it!!" It's now one of my favorite desserts. The crust is dense and somewhat salty, which perfectly balances the creamy sweetness of the topping.
Provided by HeatherN
Categories Low Cholesterol
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325F and grease a 9" pie pan very well.
- Beat egg whites, slowly add sugar; beat until stiff.
- Add the rest of the ingredients.
- Pour into prepared pie plate.
- Bake for 40 minutes.
- When cool, top with mixture of whipped cream and strawberries.
Nutrition Facts : Calories 204.9, Fat 7, SaturatedFat 1.6, Cholesterol 5.7, Sodium 112.7, Carbohydrate 34.2, Fiber 1.4, Sugar 27.6, Protein 3.4
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