Marietta family’s Cracker Pie recipe part of tradition handed down from grandmother
by Sally Litchfield
November 14, 2013 01:29 AM | 2599 views | 0 0 comments | 39 39 recommendations | email to a friend | print

Marietta resident Dana Moore prepares to dig into a hearty slice of Cracker Pie. She inherited the recipe from her husband Will’s grandmother, Adeline ‘Nonnie’ Moore, seen in a picture with Dana’s daughter, Kaitlyn, years ago. <br>Staff/Kelly J. Huff
Marietta resident Dana Moore prepares to dig into a hearty slice of Cracker Pie. She inherited the recipe from her husband Will’s grandmother, Adeline ‘Nonnie’ Moore, seen in a picture with Dana’s daughter, Kaitlyn, years ago.
Staff/Kelly J. Huff
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Will’s grandmother, Adeline “Nonnie” Moore, made Cracker Pie for his family. The recipe originated from Adeline’s sister, Annie Mel Moore.

“Will’s grandmother, Adeline Moore, was so special to our family. I think every time my husband eats Cracker Pie, it causes a spark of nostalgia,” Dana Moore said. “He has many fond memories of his grandparents, Nonnie and Ison Moore.”

Dana Moore makes Cracker Pie on special occasions such as birthdays, Thanksgiving and Christmas. “Everyone wants Cracker Pie. Cracker Pie is by far the most requested dessert in our family, and it always goes fast,” said Dana, the mother of 19-year-old Kaitlyn, 14-year-old William and 12-year-old Matthew.

“I think it’s because Nonnie made it. It’s childhood memories, and that’s what connects them back to Nonnie but (the pie) is wonderful. Even my brothers and sisters love it as well,” the homemaker said.

To make the pie, mix crushed soda crackers with sugar, pecans and egg whites to make a meringue-like crust. Once baked, a center hole is formed that is filled with chocolate mousse and topped with coconut.

“I just love that (Cracker Pie) is made with the simplest of ingredients, yet makes such a unique and delicious dessert,” Dana said.

Cracker Pie

Pie Crust:

3 egg whites

1/4-teaspoon cream of tartar

1 cup sugar

1 cup pecans, chopped/crushed

18 soda crackers, crushed

1 tablespoon vanilla

Filling:

1/2 pt. whipping cream

6 tbsp. sugar

2 tbsp. cocoa

1/2 tsp. vanilla

1 C sweetened coconut or 3/4 can Baker’s coconut

DIRECTIONS:

Beat egg whites and tartar until stiff. Add sugar slowly until stiff. Fold in crushed crackers and crushed pecans and pour into greased pie plate. Gently push together sides to make a center hole for the filling. Bake at 325 degrees for 35 minutes or until brown. Let pie shell cool completely.

Mix sugar and cocoa together, then add whipping cream and vanilla and beat until stiff. Do not overbeat. Refrigerate for about 1 hour, then fold in 3/4 C coconut and pour into cooled pie shell. Sprinkle remaining coconut on top.

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