Cracker Pie

I'd been itching to try this recipe since I first went through the box. The curious title is what mainly got my attention, but the recipe itself intrigued me as well. There's practically nothing to it -- just a few simple ingredients mixed and baked in a pie pan -- but I was entirely unable to imagine how it would taste. Most of all, though, the 23 Ritz crackers had me baffled. Why 23?

I finally made Cracker Pie tonight, and it was as easy as I expected. As I set out the ingredients and read through the recipe, I realized it was essentially a meringue with nuts and crackers stirred in. The entire process took 10-15 minutes before it was in the oven.

Incidentally, I love my nut-chopper, which I used both to chop pecans and also to pulverize the 23 crackers. Also, once the crackers were crushed, I understood the significance of the number 23 (but I'm not going to tell you... ha!).
I forgot to set the oven timer, so I just took the pie out when I thought to check on it; it was kind of grayish-brown on top and browned around the edges.

I probably could have taken it out a little sooner, but I also think maybe I left it in just the right amount of time. I'll set the timer when I make it again. I'll also use a standard Pyrex pie plate. I must have left mine at my parents' house at Christmas, because I couldn't find it anywhere. This time, I pulled out my old metal quiche pan, which is bigger, so the pie came out thinner than it probably should have. Everybody loved it, regardless - even Steve, who usually skips dessert, went back for his own slice after tasting a bite of mine.

I'm still not sure how to describe the taste - it was familiar, yet I can't tell you what it reminds me of. I recognized the sweetness of the meringue, but not the texture, which was somewhere between a crumbly brownie and a really soft cookie. The pecans and vanilla added a lovely richness to it. I didn't notice a distinct taste of crackers -- I think they mostly contributed to the texture, as well as added just the right amount of saltiness to balance and enhance the other flavors.

Though I don't think it's quite right for a dinner party, cracker pie will definitely be on my list of desserts to contribute to any kind of casual potluck gathering. I'm thinking it might also work baked in a 9x9 pan and cut into squares. It's dense and rich enough that the servings can be fairly small. Five of us ate less than half the pie, so I'd say one pie could serve 8-12 people.

I'll re-evaluate after I get my pie plate back from my mom.

Overall: Yummy & worth a try.
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Cracker Pie

Beat 2 egg whites stiff
add 1 cup sugar gradually
add ½ tsp baking powder
and 1 tsp vanilla

add to
1 cup chopped nuts
23 crushed Ritz crackers

Melt ½ stick oleo [butter] in pie pan
pour mixture into pie pan
and bake 20-25 minutes at 350°
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