Soda Cracker Peach Pie

This is a recipe many of us will remember from way back in our childhood: a timeless, traditional good ole soda cracker peach pie. Every summer when peach season would roll around and we’d put in our requests for whatever peach dessert we’d like, this one was always one of the top requested ones.

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I could never remember the name of it, I remember saying like “that one with those crackers in the crust”, or “the one with nuts and crackers.” Because if you make it once, you realize that is the part that sets it apart from other recipes. It asks for no flour, just soda crackers and nuts in a meringue mixture.

What you will need:

For the crust:

• egg whites
• sugar
• baking powder
• soda crackers
• crushed walnuts

For the whipped topping:

• cream cheese
• heavy whipping cream
• vanilla
• powdered sugar

and of course, fresh peaches.

How to make the crust:

Separate your egg whites from the yolks, making sure not to add any yolk or it will not whip up properly. Beat the egg whites until they are frothy. Add in the baking powder, and gradually add the sugar and continue whisking until the egg whites are stiff.

Crush the soda crackers in a zip lock bag, doesn’t need to be super fine but no big chunks either. Fold those into your egg white mixture with a spatula,

Scoop the mixture into a lightly sprayed pie dish.

Bake at 35 for 25-30 minutes.

Cool completely.

How to make the whipped cream topping:

Add the heavy cream to your mixer and add the sugar and vanilla. Whisk it until it has stiff peaks. Remove from bowl and put in the (room temp) cream cheese by itself, and whip that until its soft and fluffy. Add the whipped cream back into the bowl and whip until it is nicely combined.

How to Assemble:

Rocket science, y’all. Layer on sliced peaches, the top with whipped cream mixture and spread out.

This is best served same day it is assembled because the crust does get soggy, but it is still good next day. If you want to make it like the day before for an event, just make the crust and the topping the day before and assemble the pie the day off event.

This is not a pie that will win any presentation award when you serve the slice. It doesn’t come out a perfect slice. I’m big on presentation PLUS taste, but when I eat this I don’t care how it looks.

If you wanted to serve it in a more presentable way, you could bake the crust divided into those little individual single serving foil pie plates. I wish I had a picture of the one time I did it this way, I piped the whipped topping on like a rosette and put a few small chunks of peaches on top and it was just lovely.

Either way, this recipe is a crowd-pleaser and you can’t go wrong.

This crust is not limited to peaches.

One time I had an overabundance of strawberries, so I made this crust and topped it with fresh strawberries and cream. It was DIVINE.