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.
- 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
- 1 cup whipping cream (whipped and sweetened)
- Raspberries (about 1 to 1 1/2 cups, or more if you like)
Spray a 8x8 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.
Fold raspberries into whipping cream.
Refrigerate at least 6 hours, or preferably overnight.
You can easily double this dessert and put it into a 9x13 pan.