Cracker Pie II

2 Reviews Add a Pic
Marquetta Bryant
Recipe by  Marquetta Bryant

“This is a light meringue pie made with buttery crackers and walnuts. Delicious with whipped cream.”

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Adjust Servings

Original recipe yields 1 pie



  1. Preheat oven to 320 degrees F (160 degrees C). Lightly grease a 9 inch pie plate.
  2. In a large glass or metal bowl, beat egg whites until soft mounds form. Gradually add sugar and baking powder while continuing to beat. Whip whites until stiff peaks form. Fold in crushed crackers, vanilla, and walnuts. Pour mixture into greased pie plate.
  3. Bake in preheated oven for 20 to 25 minutes. Cool before serving. Garnish with whipped cream.

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Reviews (2)

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My grandmother used to make this and gave me the recipe. They served it also at the old Wyatt's cafeteria (in Houston, Texas) years ago. But the recipe contained 1 c. pecans instead of black walnuts and was topped with unsweetened, vanilla flavored whipped cream (no sugar needed with the sweet pie underneath). Excellant!



My Mom didn't enjoy baking and this was one of the few desserts she made fairly frequently - always with Ritz crackers. It's fool-proof -delicious and so great with real whipped cream!

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Amount Per Serving (8 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 31.2 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Soda Cracker Pie


next recipe:

Graham Cracker Pie