Grandma's Soda Cracker Pie

Instructions

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1. 1 Grease the inside of an 8 or 9-inch pie plate with nonstick spray or vegetable oil.
2. 2 After the oven comes to temperature, place the pecans on a small sheet pan and toast for 5 minutes. Remove from the oven and transfer to a cutting board to cool. Once cool, chop them more so they are very fine, small bits.
3. 3 Place a sleeve of saltines in a zip-top bag and crush with a rolling pin until you have a combination of very small bits and bigger pieces of crushed crackers.
4. 4 Whisk together the sugar and baking powder in a small bowl. In a large bowl, use a hand mixer to beat the egg whites until they are thick enough to form soft peaks just firm enough to hold briefly as you lift the beaters or whisk, then fall back into the bowl. Continue whisking while you slowly add in your sugar mixture, a few tablespoons at a time. Continue whisking until you have firm peaks—when the mixture stands straight up once the beaters or whisk are lifted and the tips don't curl. You’ve just made a meringue.
5. 5 Add your crushed crackers and chopped nuts and gently fold them into the meringue, being careful not to deflate the airy texture you created. To fold, start at the back of the bowl and use your spatula to cut down the middle of the mixture. Move across the bottom of the bowl towards you and up the nearest side, flipping the bottom ingredients over the top. Continue gently folding this way while rotating the bowl a quarter turn each time.
6. 6 Spoon the mixture into your prepared pie plate and smooth the top. Bake until the top is lightly browned and the meringue is puffy, 25 to 30 minutes. Let cool completely. The pie will deflate a bit as it cools. Serve topped with whipped cream and fresh fruit. Cover any leftover soda cracker pie lightly with plastic wrap and keep on the counter for up to 2 days. Love the recipe? Leave us stars and a review below!