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Cracker Pie


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This 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. Mama always adds a little coconut to hers and you could also add 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.

I’m getting ready for the folks from Taste of the South Magazine to come spend the day with me tomorrow. We have a full day of photo shoots for my column that is in each issue of the magazine and it’s always a joy to get to spend time with anyone from Hoffman Media because they’re all just as good as gold.

I do need to get some dishes washed and floors mopped, though, so lets just dive right in!

You’ll need: A deep dish pie crust, sugar, eggs, vanilla,  fruit cocktail, chopped pecans (optional), saltine crackers, and a little bit of baking powder.

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.

I’m crushing them for their own good

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 striaght up where your beater was.

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.

 Why did I not take a photo of that? I have no idea. I’m just glad my head is screwed on or I’d surely leave home without it most days.

Like this.

Allow 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

  1. Prick bottom of pie crust several times with a fork. Bake for 10 minutes in a 325 degree oven.
  2. 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.
  3. Using a large spoon, gently fold in nuts, drained fruit, cracker crumbs, and vanilla until it is all well combined.
  4. Pour into baked pie crust. Bake at 325 for 20-25 minutes, or until lightly browned on top. Allow to cool completely before serving.

2.2

http://www.southernplate.com/2013/04/cracker-pie.html

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~Benjamin Franklin

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STEP ONE: Make Brownies

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar 

1 1/2 cups all purpose flour




Directions:



Preheat oven to 350 and line 9″x13″ pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking
powder, and vanilla. Stir until fully combined and
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Step 3-Cut 2 cups unwrapped Rolo candies in half and lay on top of the caramel.  

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1 (14 oz) can sweetened condensed milk
3 cups semi sweet chocolate chips
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WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! 

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This month I made Lizzy’s Brownies with a layer of peanut butter on top top and then a chocolate glaze! Yum!  I had to use a glaze instead of Lizzy’s ganache because I was out of shortening! Enjoy-this is one winning brownie! Be sure to add it to your holiday baking list!!!!

1 cup butter
2 cups sugar
3 eggs
1 tablespoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
 

Peanut Butter Filling:
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk
 

Glaze Topping:
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup

Instructions
Preheat oven to 350º. Put a long piece of non-stick foil in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal. 

In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
Bake for about 25-30 minutes. Cool completely.
 

While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.

While the filling is cooling, make glaze by melting the chocolate chips and butter gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Cool to 90 degrees and then pour over the peanut butter layer spreading with an offset spatula.  Let set on the counter at room temp for an hour and then return to refrigerator to chill before cutting into bars.  Add a chocolate drizzle on top if desired, using melted chocolate chips.