Soda Cracker Pie

I do believe this recipe is an "Heirloom" recipe.  You know how there's Heirloom Tomatoes.  I think they get that distinction by being consistently used for over 100 years.  At least that's what my local garden expert Mark Anderson said the other day:)  So therefore this recipe falls within that 100 year old category.  But I will confess to never having it until just this last year.  My granny is famous, actually I will call it infamous, for bring all sort of crazy concoctions to Sunday Dinner or some other family gathering.  Deserts are usually something fluffy, and creamy, and delightful, and sometimes my dad doesn't like them, but this pie I thought was delicious!   The crust IS the pie, but I topped it with a little cream filling.  In retrospect I will do it differently next time around.  Many of the recipes I found for this pie called for merely a generous dollop of fresh whipped cream, but the one that really caught my eye was the fresh, lightly sweetened cream with frozen or fresh raspberries folded in.  Yup!  That's the one for me!

My pictured pie included a lovely lemon cream filling, but truly, it was over the top sweet.  We liked it in very small portions:)  I actually made 2 pies, and the second was filled with the same cream, but instead of lemon curd I added Nutella.  That pie was actually not as sweet as the lemon version.  Quite interesting.  So I'll list a few suggestions for filling, but truly the crust is the star.  It kind of has a Macaron texture and feel to it.  Light and Springy!  A perfect dessert for Easter this Sunday.  Enjoy!!

Soda Cracker Pie

recipe courtesy of my granny Navine:) 

3 egg whites

1 c. sugar

12 sm. soda crackers, crushed

1 tsp. baking powder

1 tsp. vanilla

3/4 c. chopped nuts  (I actually ground them up.)

Beat egg whites until stiff, gradually beat in sugar and add crackers immediately. Add in remaining ingredients. Pour into pie pan and bake at 350 degrees for 30 minutes.  Once cool top with filling of choice.  

Lemon Cream Filling

1- 8oz pkg. cream cheese 

1 c. lemon curd (I had a jar from Trader Joes, but you can make your own.  Recipe here.)

1- 8oz carton coolwhip or fresh whipped cream

In mixer beat cream cheese until smooth.  Add lemon curd, and continue beating until smooth and creamy.  Fold in Coolwhip or cream.  Spoon into cooled Soda Cracker Pie crust.  

Nutella Cream Filling

1- 8oz pkg. cream cheese 

1 c. Nutella

1- 8oz carton coolwhip or fresh whipped cream

In mixer beat cream cheese until smooth.  Add Nutella, and continue beating until smooth and creamy.  Fold in Coolwhip or cream.  Spoon into cooled Soda Cracker Pie crust.  

Berries and Cream Filling 

*my filling choice from now on!

1 1/4 c. cream whipped and lightly sweetened

1-2 c. fresh or frozen raspberries or any other berry of choice

Whip cream and add a little vanilla or almond extract and lightly sweeten.  Fold in fresh or frozen berries.  Pour into prepared Soda Cracker Pie crust, and top with more fresh berries.  Serve immediately.