The distinctiveness of this pie is its crust: made from fairly finely crushed saltine crackers (best with the original Keebler Saltines) and moistened with melted butter until it holds together so you can pat it into a pie plate. Chill it a bit and then bake for about 15 minutes until it’s lightly brown.
When I first posted this pie on Facebook I had lots of comments, one in particular that said “How low can you go.” At first I wasn’t not sure what that meant. But then I took it to mean that it was a fulsome stab at cooking economically, resorting to cracker crumbs for a crust. But this crust makes the pie as does its simple filling that take minutes to make. The result is a pie with a flavor profile of sweet, salt and sour. I loved this pic so much that I made it a second time a few days later. It was in that second version where I made changes. The first time the crust fell apart because I hadn’t crushed the crackers fine enough and I added more melted butter so the crumbs would hold up better. I’ve actually seen some versions where the cracker crust is rolled out like a standard pie dough.
Here the pie is covered with lightly whipped cream; some versions use meringue
