“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.
3 egg whites
1/4-teaspoon cream of tartar
1 cup sugar
1 cup pecans, chopped/crushed
18 soda crackers, crushed
1 tablespoon vanilla
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
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.