Strawberry Butter Cracker Pie Recipe - Allrecipes.com
  • READY IN 45 mins

Strawberry Butter Cracker Pie

Recipe by  

"One pie never seems to be enough!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, baking powder, salt and vanilla continuing to beat until whites form stiff peaks.
  3. Gently fold crackers and pecans into meringue mixture. Pour into pie pan.
  4. Bake in preheated oven for 30 minutes. Cover and refrigerate overnight.
  5. When ready to serve, completely cover pie with whipped topping, then arrange strawberry slices on top.
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2008

This was absolutely outstanding! It was a total hit at our summer gathering. I doubled the recipe (used Club crackers)and put it in a 9x13 pan, which worked perfectly for the base. I used 2 qt. strawberries and 12 oz. Cool Whip. To the Cool Whip I added 2/3 bag of Heath Bit-O-Brickle (toffee pieces), which made it even more fabulous! I sprinkled the rest of the toffee on top of the strawberries at the end. It added another touch of sweetness and a great crunch. Thanks for the SUPER recipe - never would have thought to put those ingredients together myself!

 
Most Helpful Critical Review
Jun 01, 2009

I really wanted to like this recipe because the crust was reminiscent of a Pavlova, with the addition of nuts. It turned out fine and looked beautiful, and everyone finished their entire piece of pie, but the comments I got back from my family were just, eh.

 

7 Ratings

Apr 10, 2005

My grandma used to make this pie all summer and I've lost the recipe. Thanks so much. It's a family favorite...YUMMY!!

 
Jun 02, 2006

Loved this pie! The only change I will make is next time, I'll use 3 or 4 cups of strawberries and increase the whipped topping to 12 oz's, but it is still really good just as it is, I just happen to love strawberries.

 
Jan 31, 2012

An outstanding pie! Beautiful, delicious, and not too filling! I used pure almond extract in place of vanilla and NEVER use cool whip...fresh whipped cream is so easy to make and takes only a few extra minutes and tastes far superior to the oil & chemicals also known as cool whip. I like to add a little almond extract to the whipping cream, too! Thanks, Tammy for sharing this recipie! YUM! :-)

 
Apr 09, 2008

Thank you thank you. My husband back in the 80s went to Georgia for business and was invited to dinner and the woman cooking made this pie and he loved it so much he asked her for the recipe. I thought it was sooooo good, and unusual but lost the recipe years ago and have searched and searched. Again thanks for posting it here! Yea!!!

 
Aug 27, 2007

This was great. My husband was out of town for the weekend, so to welcome him back I made this pie. He loves strawberries, and thought this was the best he ever had. I'm making it again this weekend. I didn't change a thing.

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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