Cracker Pie
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Cracker Pie is a simple pie with simple ingredients and it’s easily altered to suit whatever you have on hand. I like to use a can of drained fruit cocktail but it would also be good with a can of drained pineapple. I use saltine crackers but I’ve heard of other folks using Ritz type crackers. You could also add a little coconut to yours, or use dried fruit instead of canned without having to alter the recipe. When I got ready to make this today, I found I had everything I needed on hand, which is why old-fashioned pies like this have been favorites of home cooks for as long as stoves have been in kitchens.
Check out some of my other pie recipes like Water Pie, Frozen Turtle Pie, Apple Pie, Cherry Cream Cheese Pie, Fresh Strawberry Pie, and Caramel Banana Pie.
Ingredients You’ll Need to Make Cracker Pie:
Recipe Ingredients:
- A deep dish pie crust
- sugar
- eggs
- vanilla
- fruit cocktail
- chopped pecans (optional)
- saltine crackers
- baking powder
Helpful Kitchen Tools
How to Make Cracker Pie:
Prick your crust a few times with a fork and bake it in a 325 degree oven for ten minutes, or until very lightly browned.
Crush your crackers.
Place egg whites in a mixing bowl.
Beat this with an electric mixer until stiff peaks form. You’ll know this has happened when you pull your beater up out of it and a peak of beaten egg white still sticks straight up where your beater was.
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These are my stiff egg whites, with my sugar and baking powder dumped on top of them.
Mix this again with an electric mixer until the sugar is well incorporated, about one minute.
Now dump your vanilla, pecans, and cracker crumbs on top…
Then dump your well drained fruit cocktail.
Using a spatula or big spoon or whatever you grab out of the draw first, stir all of that together really well by hand.
Pour into your baked pie crust.
Bake this at 325 for 20-25 minutes, or until lightly browned on top.
Like this.
Allow the cracker pie to cool completely before serving. This is wonderful as is or topped with whipped cream and a few chopped pecans.
Have a wonderful day and don’t forget to savor every moment of your life, just as you savor every bit of a piece of pie. That’s what it’s here for.
Ingredients
- 1 deep dish pie shell
- 16 saltine crackers crushed
- 15 ounce can fruit cocktail of your choice well drained
- 3 egg whites
- 1 cup sugar
- 1/2 cup chopped pecans or walnuts optional
- 1 tsp vanilla
- 1/2 teaspoon baking powder
Instructions
- Prick bottom of pie crust several times with a fork. Bake for 10 minutes in a 325 degree oven.
- While crust is baking, place egg whites in mixing bowl and beat until still peaks form. Add sugar and baking powder and beat again until sugar is well incorporated, about one minute more.
- Using a large spoon, gently fold in nuts, drained fruit, cracker crumbs, and vanilla until it is all well combined.
- Pour into baked pie crust. Bake at 325 for 20-25 minutes, or until lightly browned on top. Allow to cool completely before serving.
Nutrition
You may also like these pie recipes:
Peanut Butter Pie Recipe: Made the Old Fashioned Way
Lela’s Fried Peach Pies The Ole Fashioned Way
Water Pie; Recipe from the Great Depression
“I resolve to speak ill of no man whatever, not even in a matter of truth. But rather, by some means, excuse the fault I hear charged upon others, and upon proper occasions speak all the good I know of everybody.”
~Benjamin Franklin
Please, please, please figure it out! If it can be done, Christy, you can do it! We love good tater salad!
Hey Christy wouldn’t potato salad for Mothers Day be the perfect gift for you beautiful mother. Say some that she just loves, loves, loves? One that reminds her of your youth. Oh the memories. Come on Christy you CAN DO IT!!! 🙂
Good morning from christy’s mama! I noticed Christy wrote a post a few days ago about me nagging her to figure out Thomas’ potato salad. It is a little restaurant not far from Christy’s house that has the best potato salad. We lived near there when Christy was a teenager and I absolutely love, love, love their potato salad. So far, she hasn’t done this for her poor, elderly mother. Wouldn’t you just love to have this wonderful recipe? Maybe you should request it. Let’s keep it just between me and you though. Don’t tell her I put you up to it. Have a great day and remember Mama loves you!
Yum! We love us some tater salad here in MO! I have a family reunion coming up in 2 weeks so…Come On Christy! Let’s have that recipe!
We mamas have a way of getting our way.
I would love to have that recipe/ I have Christy’s Southern Plate cook book and love, love it
thanks for sharing Christy. I never ever heard of a recipe such as this , I’m such an odd person myself and l’m so greatful that you shared with us now I can’t wait for the weekend so I can share it with my family,,,,yummy!
I hope you all enjoy it Connie!!
Another num num nummy one girl! Heard of a cracker pipe before but never delved into the “how to”
For desserts i sub out splenda all the time, but i think it comes out better to put in at least one TBS of brown sugar to help boost the browning. i think that is why they make that splenda baking blend. you can do that yerself by adding a bit of brown sugar.
Google a recipe called Anzak biscuits, a cookie from Aussie/NZ. It is an oatmeal cookie made with butter, i got it from an Aussie quilting cookbook but it was my first desert switch years ago when splenda first came out.
Oh wow, I will have to look it up, thanks for sharing!!
So unique! I’ve heard of cracker pie instead of apple pie, but this is a whole new version!
This looks like a great recipe to take to our next church meal. Will this pie need to be refrigerated if I want to make it the day before we eat it or if there is any leftovers?
I would refrigerate it just to be on the safe side Candy.