Notes: I rediscovered this recipe in old archives from my notes on TasteFresno. It comes from a Rotary potluck dinner, and originally called for CoolWhip. This is a double recipe, which will fill a common 9x13” baking pan, but the size of the pan is flexible, and others can be used depending on how thick you want the meringue.

Ingredients

  • 40 saltine (soda) crackers
  • 1 tsp. baking powder
  • 1 cup chopped pecans or walnuts
  • 6 egg whites
  • 2 cups sugar
  • 1 tsp. vanilla + a couple dashes for the cream
  • 1 pint heavy whipping cream
  • 2-4 Tbsps. Confectioner’s sugar (to taste, really)
  • Optional: a heavy dash of liqueur (orange, or something bitter, depending on your tastes)
  • Fresh fruit (any berries, peaches, plums), rinsed and sliced thin
  • 4-6 Tbsps. honey, or to taste based on fruit

Instructions

Preheat oven to 350 degrees. Butter a 9x13” baking pan; lick any residual butter off of your fingers while no one’s watching.

Crush the crackers into small pieces, and toss in a large bowl with the baking powder and chopped nuts. Beat the egg whites until stiff, then slowly whisk in the sugar until dissolved (the texture will be almost taffy-like) and stir in the vanilla. Use a spatula to fold the cracker mix in with the eggs. Spread evenly in the buttered pan, and bake for 30 minutes. Use meringue-coated spatula and prep bowl as barter for household chores or sexual favors.

Allow the crust to cool completely. Stir the liqueur or vanilla in to the cream, along with the desired amount of confectioner’s sugar, and whisk until…well, it’s whipped. It’ll look like whipped cream. But stop here, because you can definitely over-beat it.

Spread the whipped cream over your crust, then top generously with fruit. Wait till everyone has gathered around to watch, then drizzle the honey over the top, looking up to make awkward eye contact. Serve immediately, or keep chilled for a few hours—any longer, and the crust can start to get soggy.