Walnut Torte aka Soda Cracker Pie

By á-25138

A definite crowd pleaser, this easy dessert is impressive and delicious. Crunchy, nutty, moist and with just the right hint of salty to please every palate. A great make-ahead dessert as it just gets better with time. At bottom of instructions, I mention this is even better if you can chill for one hour after topping with whipped cream.
Recipe type: Dessert
Serves: 8

Ingredients

• 3 egg whites
• 3/4 cup sugar plus extra for whipped cream
• 1 teaspoon vanilla plus 1 teaspoon for whipped cream
• 1 tablespoon coconut oil, at room temperature (optional)
• 16 saltine crackers
• 1/2 teaspoon baking powder
• 1 cup walnuts (or pecans), chopped
• 1/2 shredded coconut, optional
• 1 pint whipping cream

Details

Adapted from gooddinnermom.com

Preparation

Step 1

Grease an 8″ spring-form pan with butter. Pre-heat oven to 375 degrees F.
In a medium mixing bowl, add 3 egg whites and beat until fluffy, approximately 30 seconds.
Gradually add sugar and continue to beat until another minute. Batter will resemble runny pancake batter.
Add vanilla and coconut oil, beating until well incorporated.
In a sandwich size plastic bag, add saltines and crumble with your hands or the back of a wooden spoon until crackers are about nickel sized pieces (does not have to be exact, just don’t smash into crumbs).
Add the baking powder to the saltines and mix in with your hand.
Add walnuts and saltines to batter and fold in with a large spoon or spatula.
Pour batter into spring-form pan and spread to edges.
Bake in 375F oven for 20 minutes or until edges appear golden.
Remove from oven and cool 5 minutes on baking rack. After 5 minutes, release sides of pan and cool completely.
Meanwhile, place shredded coconut on a baking sheet and return to 375F degree oven. Toast coconut approximately 5-7 minutes, watching not to burn. Remove from oven and let cool completely while finishing torte.
Whip cream to desired stiffness, adding sugar to taste and 1 teaspoon vanilla.
Remove cooled torte from pan onto plate, cover with whipped cream and toasted coconut.
If time allows, chill at least one hour before serving to let whipped cream soften the top of the torte a bit. Note, you may serve immediately if necessary, but letting the whip cream sit on the torte for a bit makes it even more delectable. Delicious 2 or even 3 days later!

- See more at: http://gooddinnermom.com/page/2/#sthash.rU3lsArU.dpuf