This vintage dessert combines crunchy saltine crackers, fluffy meringue and walnuts for a sweet-and-salty soda cracker pie that's surprisingly simple to make—and impossible to forget.
Instructions
1
Beat the eggs
2
Preheat the oven to 325°F. Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes. With clean beaters, beat the egg whites and cream of tartar on medium speed until soft peaks form.
3
Make the meringue
4
In a small bowl, combine the granulated sugar and baking powder. Gradually add the sugar mixture to the whipped egg whites, 1 tablespoon at a time. Beat on high after each addition until the sugar is completely dissolved. Continue beating until stiff glossy peaks form. Then, fold the crushed saltines, walnuts and vanilla into the meringue mixture.
5
Bake the soda cracker pie crust
6
Pour the batter into a greased 9-inch pie plate. Bake until the top is browned and puffed, 35 to 38 minutes. Cool on a wire rack.
7
Top with whipped cream and refrigerate
8
In a large bowl, beat the whipping cream, confectioners' sugar and vanilla extract until stiff peaks form. Spread over the cooled soda cracker pie crust. Refrigerate for at least five hours or overnight before serving.
