Soda Cracker Pie

4.75 from 4 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

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

Servings:

Calories: 207kcal

Author: Sally Humeniuk

Ingredients

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