Soda Cracker Pie (Walnut Torte)

This old-fashioned Soda Cracker Pie is made with crushed saltine crackers, walnuts, and a light meringue-like filling, then topped with whipped cream. It’s an unexpectedly delicious dessert that has been a favorite in my family since my mom first made it for us in the 1970s.

Back in the 70s, my mom introduced us to a vintage dessert called Soda Cracker Pie. The name alone usually gets a raised eyebrow—most people expect something bland or salty. But one bite of this sweet, crunchy pie with its light, chewy meringue texture, and they’re hooked.

Despite its odd name, Soda Cracker Pie quickly became a family favorite—simple, surprising, and seriously delicious. Mention it in any conversation about easy dessert recipes, and you’ll still hear, “Soda Cracker Pie?”—usually with a scrunched-up nose.

Now, years later, I’ve decided to give this underrated classic a little glow-up. The heart of the recipe stays the same, but with a few updates and a modern twist, this humble pie is ready for its spotlight moment.

Crushed saltine crackers and walnuts are folded into a sweet egg-white mixture and baked until lightly crisp and chewy, then topped with whipped cream. After some time in the refrigerator, everything settles together into a dessert that’s light, nutty, sweet, and unlike any traditional pie.

What is Soda Cracker Pie?

Soda Cracker Pie is an old-fashioned dessert made with a surprisingly short list of pantry ingredients. Despite the name, it doesn’t have a traditional pastry crust—the crackers become part of the pie as it bakes.

• Saltine crackers: Also called soda crackers, they add structure and a subtle salty contrast to the sweet filling.
• Egg whites: Whipped with the sugar to create the light, meringue-like base.
• Sugar: Sweetens the pie and helps give it its crisp-chewy texture.
• Walnuts: Add plenty of nutty flavor and a little crunch.
• Vanilla: Rounds out the simple flavors.
• Whipped cream: The cool, creamy topping softens the pie slightly as it chills.

How to Make Soda Cracker Pie

This is a wonderfully simple recipe, but the way the ingredients are combined makes a difference. You’ll find the exact amounts and complete instructions in the recipe card below.

• Crush the crackers and walnuts. Keep some texture rather than grinding them too finely.
• Beat the egg whites. Beat until foamy, then gradually add the sugar as directed.
• Fold everything together. Gently fold in the crushed crackers, walnuts, and vanilla without overmixing.
• Bake the pie. Spread the mixture into the prepared pie plate and bake until set and lightly golden.
• Cool completely. Let the pie cool before adding the topping.
• Top and chill. Spread with whipped cream and refrigerate before serving.

Why This Pie Is Better After Chilling

Soda Cracker Pie can be eaten once it has cooled, but I think the texture and flavor are even better after it spends some time in the refrigerator. The whipped cream and baked filling have time to settle together while the pie still keeps some of its wonderful texture.

• Make it several hours ahead if possible.
• Add the whipped cream before refrigerating so the topping has time to settle into the pie.
• Serve it chilled straight from the refrigerator.
• Store leftovers covered in the refrigerator.

This recipe is sure to be a winner since it comes together in no time with ingredients almost always in the pantry. I’ve also made Soda Cracker Pie with gluten-free table crackers to much success.

Tips for the Best Soda Cracker Pie

There isn’t much to this recipe, which is part of its charm. A few small details will give you the best texture.

• Use regular saltine crackers. There’s no need for a specialty cracker.
• Don’t pulverize the crackers. Some texture is desirable.
• Fold gently. Once the egg whites are beaten, avoid stirring the mixture aggressively.
• Let the pie cool completely before topping. Otherwise the whipped cream can melt.
• Give it time to chill. This is one dessert where a little refrigerator time really does improve the finished pie.

Frequently Asked Questions

Why is it called Soda Cracker Pie?

Soda crackers are simply another name for saltine crackers, which are crushed and folded right into the filling. There’s no traditional pie crust—the crackers help give the baked pie its distinctive light, crisp-chewy texture.

Can I make Soda Cracker Pie ahead of time?

Yes, and I actually prefer it that way. Once the pie is completely cool, top it with whipped cream and refrigerate it for several hours before serving. The flavors and textures come together beautifully as it chills.

How should I store leftover Soda Cracker Pie?

Cover the pie and store it in the refrigerator. The texture will continue to soften slightly as it sits, but leftovers are still delicious served cold.

A Few More Good Dinner Mom Desserts

If you enjoy old-fashioned desserts like this Soda Cracker Pie, try my Prune Cake with Buttermilk Glaze, another longtime favorite with rich, nostalgic flavor. Aunt Pat’s Cream Puffs are a special family recipe that takes a little more effort but is well worth it. And for something truly easy, my Puff Pastry Tart starts with store-bought puff pastry and can be topped with apples, pears, or peaches.

This Soda Cracker Pie has been part of my family for more than 50 years, and I love that such a simple, slightly quirky recipe is still one we remember so fondly. If you’ve never tried a pie made with saltine crackers, I hope you’ll give this old-fashioned favorite a try—it just might surprise you.

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4.75 from 4 votes

Soda Cracker Pie

This old-fashioned Soda Cracker Pie, also known in our family as Walnut Torte, is made with crushed saltine crackers, walnuts, and a light meringue-style filling. Topped with freshly whipped cream, it’s crisp and chewy when baked, then softens slightly as it chills. A simple family favorite my mom first introduced to us in the 1970s.

Course Dessert

Keyword old fashioned dessert, saltine cracker pie, soda cracker pie, soda cracker pie recipe, walnut torte

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 207

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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• 3 egg whites
• ⅔ cup granulated sugar
• ½ tsp baking powder
• 1 tsp pure vanilla extract
• 16 saltine crackers
• 1 cup chopped walnuts
• 1 pint heavy whipping cream
• sugar to taste for the whipping cream
• 1 tsp pure vanilla extract for the whipping cream

Instructions

• Prepare the pan. Grease an 8-inch round cake pan with butter, then line the bottom with parchment paper and butter the parchment. For a more traditional pie shape, you can use a greased metal pie plate instead. Preheat the oven to 350°F.
• Beat the egg whites. In a medium mixing bowl, beat the egg whites until foamy and fluffy, about 1 minute.
• Add the sugar. Gradually beat in the sugar and baking powder until thoroughly combined. Beat in the vanilla.
• Crush the crackers. Place the saltines in a zip-top bag and crush with your hands or the back of a wooden spoon into roughly pea-sized pieces.
• Fold together. Gently fold the crushed saltines and chopped walnuts into the egg-white mixture until evenly distributed.
• Bake. Spread the mixture evenly in the prepared pan. Place in the oven and immediately reduce the temperature to 325°F. Bake for 30–35 minutes, until the top and edges are lightly golden.
• Cool. Remove from the oven and immediately run a thin knife around the edge of the pan to loosen the torte. Cool completely in the pan on a wire rack.
• Turn out the torte. Run a knife around the edge once more. Place a serving plate over the cake pan and carefully invert. Lift off the pan and remove the parchment paper. If using a pie plate, you can simply leave the pie in the plate for serving.
• Make the whipped cream. Beat the heavy whipping cream with sugar to taste and 1 teaspoon vanilla until it reaches your preferred consistency. Spread the whipped cream over the cooled torte.
• Chill before serving. For the best texture, refrigerate for at least 1 hour before serving. Overnight is even better—the whipped cream slightly softens the top of the torte as it rests.

Notes

• Cake pan or pie plate: My mom always made Soda Cracker Pie in a metal pie plate. I use an 8-inch cake pan now because it gives the dessert a taller, torte-like shape. Either works well.
• Make ahead: This is an excellent make-ahead dessert. Once topped with whipped cream, cover and refrigerate overnight.
• Storage: Keep leftovers covered in the refrigerator for up to 4 days. The texture softens somewhat over time, but the pie remains delicious.
• Don’t crush the crackers too finely: Aim for roughly pea-sized pieces rather than fine crumbs. That texture is part of what makes the pie distinctive.

Nutrition Facts

Soda Cracker Pie

Amount Per Serving (1 slice)

Calories 207 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Sodium 81mg4%

Potassium 118mg3%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 17g19%

Protein 4g8%

Vitamin C 1mg1%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.