Best Soda Cracker Pie Recipes

SODA CRACKER PIE

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.

SODA CRACKER PIE

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.

GRANDMA'S SODA CRACKER APPLE PIE

Steps:

• 1. Boil all of the ingredients for 5 minutes ; EXCEPT for the crackers ; Let cool.
• 2. Make a regular pie crust as you would for an apple pie.
• 3. Break up crackers and place in the bottom of the pie crust.
• 4. Pour the first ingredients over top of the crackers ; dot with butter.
• 5. Add top pie crust ; Sprinkle with sugar.
• 6. Bake @ 350° till golden brown.

SODA CRACKER PIE (MOCK APPLE PIE)

Steps:

• Boil water, sugar and cream of tartar.
• Pour over whole crackers and stir lightly.
• our into unbaked pie crusts.
• Sprinkle cinnamon on top of the pie mix.
• Also, dab small dots of butter on top.
• Cover with a top crust.
• Bake at 350 for 40 minutes.

SODA CRACKER PIE CRUST

Steps:

• 1. Preheat oven to 325'F. Grease a 9" pie plate.
• 2. Beat the egg whites, slowly add the sugar, beat until stiff. Add the rest of the ingredients. Pour into a well greased 9" pie plate.
• 3. Once the crust is cooked you can fill it. Strawberries and whipped topping would go good in this.
• 4. Enjoy!

GRANDMA LILLIE'S SODA CRACKER PIE

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.

SODA CRACKER PIE RECIPE - (3.9/5)

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.

WALNUT TORTE AKA SODA CRACKER PIE RECIPE - (4.4/5)

Steps:

• Grease an 8″ spring-form pan with butter. Pre-heat oven to 375 degrees F. In a medium mixing bowl, add 3 egg whites and beat until fluffy, approximately 30 seconds. Gradually add sugar and continue to beat until another minute. Batter will resemble runny pancake batter. Add vanilla and coconut oil, beating until well incorporated. In a sandwich size plastic bag, add saltines and crumble with your hands or the back of a wooden spoon until crackers are about nickel sized pieces (does not have to be exact, just don't smash into crumbs). Add the baking powder to the saltines and mix in with your hand. Add walnuts and saltines to batter and fold in with a large spoon or spatula. Pour batter into spring-form pan and spread to edges. Bake in 375F oven for 20 minutes or until edges appear golden. Remove from oven and cool 5 minutes on baking rack. After 5 minutes, release sides of pan and cool completely. Meanwhile, place shredded coconut on a baking sheet and return to 375F degree oven. Toast coconut approximately 5-7 minutes, watching not to burn. Remove from oven and let cool completely while finishing torte. Whip cream to desired stiffness, adding sugar to taste and 1 teaspoon vanilla. Remove cooled torte from pan onto plate, cover with whipped cream and toasted coconut. If time allows, chill at least one hour before serving to let whipped cream soften the top of the torte a bit. Note, you may serve immediately if necessary, but letting the whip cream sit on the torte for a bit makes it even more delectable. Delicious 2 or even 3 days later! - See more at: http://gooddinnermom.com/page/2/#sthash.rU3lsArU.dpuf

SODA CRACKER PIE

Steps:

• 1. Preheat oven to 350.
• 2. Beat egg whites until stiff. Add baking powder and sugar while still beating.
• 3. Fold in cracker crumbs and nuts.
• 4. Pour into 9 inch pie pan.
• 5. Bake 30 minutes.
• 6. Cool completely.
• 7. Whip the cream into stiff peaks, add a dash of vanilla. Top the pie with the cream. Cover and refrigerate at least 2 hours. It gets better the longer it sits!

PEACH SODA CRACKER PIE

Steps:

• With a hand mixer (or a stand mixer) whisk the egg whites until frothy.
• Add in the baking powder and gradually add the sugar, continue whisking until the egg whites are stiff.
• In a ziplock bag roll the soda crackers until they are a fine crumb.
• Fold in the soda cracker crumbs into the whipped egg whites.
• Move mixture into a greased pie dish.
• Bake at 325 for 30 minutes.
• Remove from oven and let cool completely.
• Peel and slice the peaches. Move sliced peaches to a colander with a bowl under it to collect excess peach juices.
• In a small sauce pan thicken the peach juices with cornstarch and cook until thickened.
• Toss the peaches with powdered sugar and the thickened peach juice to make a glaze.
• When ready top the pie crust with the fresh peaches.
• You can keep the pie chilled in the fridge until ready to serve.

SODA CRACKER PIE

Steps:

• Beat egg whites until stiff, add a pinch of salt. Gradually add sugar, make sure to take your time. Add baking powder, then crackers, chopped nuts & vinegar. Ingredients should go in one at a time.
• When finished mixing, pour in pie pan, and bake at 300 degrees F for 35 minutes or until light brown.
• Let cool for 10 to 15 minutes before placing in refrigerator to cool completely. Cover the top with Cool Whip 1 hour before serving.