Grandma Lillies Soda Cracker Pie Recipes

Steps:

• Preheat oven to 325 degrees.
• Beat 3 eggs white until stiff. Slowly add 1 C white sugar while continuing to beat.
• Fold/Stir in the crushed crackers and baking powder.
• Fold in the walnuts and vanilla.
• Put in a buttered pie plate and bake at 325 for 30 minutes. At 3500 feet, I bake for about 36 minutes.
• Cool.
• Put layers of sliced peaches on the cooled meringue, then top with Cool Whip or whipped cream.
• Can be served immediately, or prepared up to 24 hours in advance. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
• Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

Steps:

• 1. Boil all of the ingredients for 5 minutes ; EXCEPT for the crackers ; Let cool.
• 2. Make a regular pie crust as you would for an apple pie.
• 3. Break up crackers and place in the bottom of the pie crust.
• 4. Pour the first ingredients over top of the crackers ; dot with butter.
• 5. Add top pie crust ; Sprinkle with sugar.
• 6. Bake @ 350° till golden brown.

Steps:

• Preheat oven to 325F and grease a 9" pie pan very well.
• Beat egg whites, slowly add sugar; beat until stiff.
• Add the rest of the ingredients.
• Pour into prepared pie plate.
• Bake for 40 minutes.
• When cool, top with mixture of whipped cream and strawberries.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan.
• Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

Steps:

• 1. Heat oven to 350 degrees .
• 2. Butter a pie pan & set aside .
• 3. Crumble crackers very fine & put in a med mixing bowl. Add pecan pieces & baking powder . Stir to mix .
• 4. Beat egg whites till stiff . Add sugar and vanilla & beat together
• 5. Pour egg whites over cracker mixture & fold together until well mixed . Pour into pie pan & bake until golden brown & crusty . Cool completely .
• 6. I top with whipping cream or have it on the side . Some of my family don't like whipped cream, go figure ! Lol

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. , Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. , For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. , Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust, Bake at 350° until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.