This Soda Cracker Pie starts with a delicious, sweet meringue type crust and is topped with sweetened whipped cream and raspberries. It’s amazing!
Don’t let the name of this dessert fool you like it did me years ago.
After my husband and I were first married my mother-in-law made this dessert. I’m pretty sure I pulled a funny face when she said we were having soda cracker pie for dessert. I think I looked at her and said “SODA CRACKER PIE?!?!” It did not sound the least bit appealing to me, in fact I thought it sounded kind of gross. My husband told me to just try it. Ok so I was completely, 100% wrong! This stuff is absolutely, positively, no question about it, DeLiCioUs!!
The meringue crust paired with the sweetened whip cream and raspberries (which by the way are my absolute favorite berry) make this dessert so amazing. Feel free to try other fruit folded into the whipped cream such as blueberries, a small can of crushed pineapple (drained), strawberries, etc. I just always do it with the raspberries because let’s face it, they are the best. I like to gently smash them a little before I fold them into the whip cream.
This is a great summertime dessert with all the fresh berries available., but you also can use frozen berries. You do need to plan ahead when you make this because it’s important that you refrigerate it at least 6 hours, and overnight is even better.
ENJOY!
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Soda Cracker Pie
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
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Pin RecipeDescription
This Soda Cracker Pie starts with a delicious, sweet meringue type crust and is topped with sweetened whipped cream and raspberries. It’s amazing!
Ingredients
Crust:
- 3 egg whites
- 1 cup sugar
- 12 soda crackers crushed fine (saltine crackers)
- 2 tsp. baking powder
- 1 cup chopped pecans (or walnuts)
- 1 tsp. vanilla
Topping:
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- Raspberries (about 1 to 1 1/2 cups, or more if you like)
Instructions
- Spray a 8×8 square pan. Set aside.
- Beat egg whites until stiff.
- Add sugar and baking powder and continue beating until glossy and stiff. Fold in cracker crumbs, nuts and vanilla.
- Spread into prepared pan. Bake at 325 for 35 minutes. Cool completely.
- In a medium bowl mix whipping cream, sugar and vanilla. Mix on high speed until soft peaks form. Fold in raspberries and spread on top of crust and refrigerate at least 6 hours, or preferably overnight.
Notes
You can easily double this dessert and put it into a 9×13 pan.
Looks so good and refreshing!
I have a luncheon tomorrow and I am really excited to share one of your recipes.
I know if it’s made it on your list it will be fabulous!!
Wow – i’ve searched for years for the pie my mom made in the 70s (thankfully I have the recipe..) and this is the closest one I’ve ever found. Only difference is she made it with crushed pineapple instead of raspberries. Nice to see a version of it is ‘out there,’ somewhere!
Oh I bet it’s delicious with pineapple and I think combining raspberries and pineapple would amazing! Thanks for leaving a comment.
..and I just noticed you have crushed pineapple as a variation. So, here it is, at last! Her file called it “pineapple dream pie” – and it was – I could eat half of one
Hi! This looks wonderful. Do you top with the raspberry whipped cream before refrigerating?
Yes you do Abbey. Sorry I didn’t make that very clear, I’ve fixed it in the instructions. You will love this. I know it sounds kind of weird, but I promise you it’d delicious!