Preparing soda cracker pie with Japanese white peaches.

Yes, I just said that.

Soda. Cracker. Pie.

I realize this is an odd choice for my foodie page but sometimes you just need some good, comfort food!

This pie reminds me of my mom since she was the one who introduced it to me. And it works well in my family as my husband has an aversion to any fruit altered from its natural state. So that means no pies, crumbles, and fruit sauces (sad face).  I get his point. Fruit is delicious and best enjoyed fresh; and that’s the brilliance of this pie. Fresh, juicy fruit is what needed to make this pie a success.

The pie crust is basically a meringue with crushed soda crackers (i.e. saltines) and nuts mixed into it. You bake the crust, layer fresh fruit on it, and then cover with fresh cream. Put it in the refrigerator and you’re done.  It’s definitely not the prettiest pie around but the chewy crust and fresh fruit more than make up for it!

Perfect for summertime!

Soda Cracker Pie
14-15 saltine crackers, finely crushed
3 egg whites, stiff
1 cup white sugar
¼ tsp baking powder
½ cup chopped nuts
1 tsp vanilla extract
Fruit (peaches or strawberries are best)
Fresh whipped cream or tub of Cool Whip

Whisk egg whites until stiff. Add sugar and saltine crackers. Fold in baking powder, chopped nuts, and vanilla extract. Bake for 30 minutes at 325F in 10” pie pan. Cool completely.

Top with fruit and cover with fresh whipped cream. Chill for 6+ hours or overnight.

Note: Stone fruits work best such as peaches and plums. Strawberries are also a delicious choice but tend to be too juicy so less time in the fridge.

Note 2: I like to use fresh whipped cream but you will need to stabilize it or it can start to weep. The easy option is using Cool Whip.