This is so good. You are going to read the list of ingredients and think I’ve flipped my lid. But it is honestly one of the most delicious and…don’t laugh…elegant desserts. This is Cracker Pie. It is my mother’s recipe and she has been making it since we were small kids (please see the notes at the end for the full provenance of the recipe). It takes next to no effort to put together and cooks quickly. I have made it in pie form, tart form and dropped onto a cookie sheet for cookies. Because it is essentially a meringue, when you make cookies, the result is a light, airy macaroon-ish treat (I really wanted to say macaroon-ey there).
I have two important disclaimers here. The pie, as pictured is completely below my mother’s standards. As she makes it, it is a pie that truly highlights the pecans. She leaves the pecans in large chopped pieces. The pecans are the centerpiece when she makes it. I, having a five- and a seven-year-old, made every possible effort to hide the pecans or the kids wouldn’t have touched it with a ten foot pole. I did this by whizzing up the pecans in my food processor until the largest pieces were smaller than a pea. And since I had the contraption dirty already, I then whirred up the crackers, too. Leave them recognizable. You aren’t trying to make crumbs out of them. You could also put the crackers in a re-sealable bag and break them up with your hands.
Finally, my mother has never stooped so low as to defile the dessert with chocolate chips. But, we love it that way, as well as without. Try either or both. If you are not having to disguise the pecans for small people, I think it would be lovely with a decorated pecan top. Someday.
Preparation: (8 to 10 servings)
3 egg whites
½ teaspoon baking powder
1 cup sugar
¾ cup chopped pecans
20 Ritz Crackers, crumbled
Miniature semi-sweet chocolate chips (optional)
1. Preheat the oven to 350 degrees.
2. Separate the egg yolks from the egg whites.
3. Beat egg whites until stiff. Add the baking powder and sugar gradually while beating. The egg whites will magically take on a thick and sticky consistency.
4. Fold in the cracker crumbs and pecans.
5. Bake in a buttered 9″ pie plate for 30 minutes at 350 degrees. Serve with whipped cream or ice cream.
A note on separating eggs: When I separate eggs, I use three bowls. I crack the egg and carefully move yolk back and forth between the two shell halves while the white drops into one of the small bowls below. When I have made sure that no yolk has made it into the whites, I will then (and only then) transfer that one white to the big, impeccably clean bowl in which I am going to whip the whites. One bit of yolk will kill the ability of egg whites to whip up the way they need to. So, one bowl for whipping, one small bowl for breaking and transferring, and a small bowl for yolks. This may seem like a bit much, but nothing is more aggravating than having the last yolk break on you and having to start all over.
A note on whipped cream and Pecans: I made my whipped cream with a few spoonfuls of vanilla sugar and it was divine. Also, I am routinely disappointed by grocery store pecans. Often they are puny and ugly. They are always expensive. So I buy my pecans from a spot in Wichita Falls called The Pecan Shed. They send me a giant bag of Pawnees that I keep in the refrigerator for months. I use them for baking and salads and in pancakes. If you have trouble finding good pecans, try The Pecan Shed. I have been very happy with their products and service.
Lily was reading to me and waiting as patiently as she was able for the cracker pie to come out of the oven. While I’m thinking about it, this is a sticky recipe. So, if you do make it into cookies, try a spritz of Pam non-stick spray on parchment or just be prepared to use your spatula very carefully as you remove it from your silicone baking sheet with a spatula. I didn’t have any break, but I had to be careful.
Post Script:
I am happy to report that my mom did some sleuthing with her pal, Martha, and they figured out where this recipe came from to my mom. And it turns out I had the name on the original card all along…Christi White. My mom thinks the card dates to 1962 0r 1963. I’d love to know where Christie got the recipe or if she invented it!
Post Post Script: (added April 2013)
Turns out that Christi White is Christi Dotter. It also turns out that she got the recipe from her friend Robin, who used to make it with a lemon curd layer. In a charming chain of emails between old friends who determined to get to the bottom of all this, Robin responded to Christi as follows:
“In the spring of 1967, my having moved to W.F. in ’66, Josephine Stayton had a luncheon for six women including Dorothy and me. Every single thing she served was perfection – and how I appreciate that, especially now, because she should have been long past the time in life of feeling compelled to cook fancy party food. She was probably near our age. She made simple syrup with mint, lemon and orange for our iced tea. It was heavenly. She had Helen Corbitt’s shrimp and rice casserole, homemade rolls and for dessert – cracker torte. I got all of her recipes and have used them consistently since.
A year or two after that luncheon, our best friends from my childhood home, asked to ‘stop’ by our home on Hursh as they drove back to Missouri from their winter in Phoenix. They were to arrive at 7 p.m. (I can’t remember asking them where they were sleeping.) I’m sure they were ready for a strong scotch and water, but that never crossed my mind. Instead, wanting to impress them with my fancy baking, I served them cracker torte and coffee. As I handed the dessert plate to Jeannette, she said, “Oh, Lona’s Elegant Dessert.” “What?” I asked. She replied, “Yes, Lona Kineberger is known for this dessert.” Lona was my grandmother’s best friend and known as an excellent cook, but I was crushed that the ONLY dessert I could make at that point was already famous in Butler, Missouri. I called my grandmother the next day and she said, “Oh, yes, honey, Lona makes it, but mine is better. I have a surprise ingredient.” She then proceeded to tell me about the lemon curd layer in between the meringue and the whipped cream.”
Through a little more sleuthing in my generational level, it turned out that Robin just so happens to be Robin Frazier. Robin Frazier is the mother of Kara Locke. Kara Locke is one of my sister-in-law, Amy’s, oldest dearest pals…who happens to be married to a guy with whom my husband went to college. Small, itty, tiny, amazing world, wouldn’t you agree? Food and connections and memories…these are the ties that bind. I love the stories that inevitably come with old, handwritten note-cards.
Regarding the storage of nuts: kept in the fridge, they need to be in a closed container to protect them from warmth and the dry refrigerator air. Refrigerated shelled nuts will keep for 3-4 months; frozen, they will keep for 8 months.
Hi Kelly,
I love your website!
I have two different versions of the cracker pie, but both are very similar to your recipe. One is made with saltines and the other with Ritz crackers. Both of these recipes were given to me in the 1960′s-1970′s.
I’m on my way now to look at your black bean tacos.
Greetings to all,
Your second cousin,
Katie Anne
Thanks Katie Anne! I’m glad you are here and I hope you return often. I love the cracker pie. And my kiddos talk about it ALL THE TIME.
I am fascinated by this one….I have a sick obsession with both ritz crackers and pecans. I think this is next next on my list to try! Love the pictures too – always so great to see photos of what you are making and they are so well done!
Jen, you really should try this one…it is easy and fun, and the result is just shocking. It is very, very tasty. Who’da’thunk it, right?
I just made this yesterday for a luncheon today. I was curious as to how it tasted, and had a bite . . . which led to a big bite . . . .which led to calling my mom who had a big bite . . .which led to it disappearing. I ran out of pecans and had to make something else for the luncheon today. This one is a keeper for sure!! :-)
I’m glad my recipe has been such a hit. And, it’s so easy.
Christi…yay…I’m so glad you spoke up. It is such a fun recipe. Thank you!!!
Kelly, did that recipe come with the lemon spread that I often put on top? The recipe came from my then neighbor, Robin King in the 1970′s. She’s a friend of Martha’s too. However, both Robin and I no longer live in Wichita Falls.
Hi Kelly, I am Kara’s mother & former neighbor of Christi White Dotter. Boy, has this pie become famous in the last few days. In 1967 I went to a luncheon Josephine Stayton had in Wichita Falls for me, my mother-in-law, Dorothy King & a few others. Everything she served was perfection. As a young bridge I was looking for wonderful recipes. Her dessert, cracker torte, became my favorite party dessert then in the late 60′s to this day. A couple of months after I got the recipe, my parents’ best friends from my hometown in Butler, Mo. were driving back from their winter in Phoenix to Missouri. They asked if they might “stop by” on their way. They were to arrive at 7 p.m. I’m sure after being on the road a scotch & water would have been well-received, but I didn’t even know what that was & instead served the delectable & exotic Cracker Torte. When I handed the dessert plate to my friend, she exclaimed, “Oh, Lona Kineburger’s Elegant Dessert.” Knowing Lona Kineburger was my grandmother’s best friend in Butler, I said, “What do you mean?” She said “Lona is famous for this pie.” I was a bit dissapointed that she knew of it & it already had a reputation. I called my grandmother the next day to verify this information & she said, “Yes, Lona does make it, but I have a secret ingredient she doesn’t have.” She then told me about the layer of lemon curd between the meringue & whipped cream. I’m certain she eyeballed the 3 unused eggyolks & couldn’t bear to throw them away; thus the lemon curd. I have to admit that when W.F. Jr. League’s Home Cookin’ was published, there was ‘my’ Cracker Torte with NO lemon curd included. Guess I had to reserve the magic for my family! lol Mine has 3/4 cup saltine crackers rather than Ritz, and 1/2 pint whipped on top. I told Kara I should never be encouraged to tell a story. But I did.
I love this back story. I am so happy you shared it. And, I am dying to try the lemon curd. My daughter, Lily, is crazy about this dessert and every time she tells someone about the blog, the first thing out of her mouth is, “You have to make the cracker pie!!!” Thank you for taking the time to tell us the story. And, please send me all of your other recipes!!! (just kidding…but, then again….)
Kelly, This has been a fun day hearing these stories about this pie from my mother and you. I will have to make it again since I haven’t tried it since I was first married!I know my mom will love reading your blog!!!
Kara…I never would have guessed the first time my mom told me about this recipe that the source was your mom! Indeed, what a small world. And when people ask me WHY I would name my blog The Meaning of Pie, this is why. I love this “family” feeling, the warmth and traditions that the idea of pie evokes in us. It is not so much this or any other pie, in particular, but rather the IDEA of pie. I love the handwritten recipes on old stained cards in our grandmothers’ handwriting and the notion that in so many ways, food brings us all together to a common table. I’m thrilled to find out that this recipe came from your family.
I love all your recipes and musings. Thanks for sharing.
The ritz cracker pie was served for years at Luby’s. It was a favorite of mine.
I came across a similar recipe in a Southern Living Cookbook.
Kelly,
I have dinner EVERY Monday night with my friend/neighbor who is 92 years young. Tonight Betsy is cooking and I am bringing the dessert – we switch back and forth, anyway I am going to make this cracker pie tonight!!!
Priscilla
I love it when people make the Cracker Pie. It warms my heart. I hope your neighbor likes it as much as we do.
She not only asked for the recipe but I had to leave the leftovers for her! I will make another one this weekend for us lol
Made this pie today – and it was a huge hit. My 7 year old son kept going back for more, I had to hide the pie out of his reach! Great recipe, thanks very much for sharing, I can see it’s going to be a family favourite here in our house :)
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