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–+ servings

Dirty Soda Icebox Pie

A crunchy Ritz-pecan meringue crust with coconut and lime, crowned with cola-lime whipped cream. This dirty soda icebox pie is a delicious California twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 261
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 large egg whites at room temperature
  • 3/4 cup granulated sugar
  • 23 buttery round crackers (such as Ritz) crushed into coarse bits
  • 3/4 cup pecan pieces
  • 1 teaspoon coconut extract
  • 1 teaspoon lime zest from about 1 lime
  • 8 ounces frozen whipped topping (such as Cool Whip) thawed
  • 1/2 cup cola (such as Coca-Cola) for the syrup

Method
 

  1. Heat the oven to 350 degrees F and lightly coat a 9-inch pie pan with nonstick spray or butter.
  2. In a spotlessly clean mixing bowl, beat the egg whites on low until foamy. With the mixer on medium, slowly stream in the sugar and keep beating until fully dissolved.
  3. Crank the speed to high and whip until the meringue forms stiff, glossy peaks.
  4. Crumble the crackers into small, coarse bits (not fine crumbs). Reserve a few crumbs for garnish if you like.
  5. With a spatula, gently fold the cracker bits, pecans, coconut extract, and lime zest into the meringue until just combined.
  6. Scrape the mixture into the prepared pie plate, spreading it evenly. Bake for 25 to 30 minutes, until the top is light golden and feels dry and crisp to the touch.
  7. Let the pie cool completely on a rack. Meanwhile, simmer the cola in a small saucepan over medium heat until it reduces to about 2 tablespoons, about 5 to 7 minutes. Let it cool slightly, then spread the thawed whipped topping over the cooled pie and drizzle the cola syrup over the top.
  8. Chill the pie for at least 2 hours (or up to overnight) before slicing. Refrigerate any leftovers.

Nutrition

Calories: 261kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 3gSodium: 98mgFiber: 1gSugar: 27g

Notes

For the best texture, make sure the meringue is beaten to stiff peaks; under-whipped eggs will make a denser crust.
To keep the cola syrup from soaking into the whipped topping, let it cool until just warm, then drizzle lightly with a spoon.
If you prefer fresh whipped cream, whip 1 1/2 cups heavy cream with 3 to 4 tablespoons sugar and a splash of vanilla, then fold in 1 teaspoon coconut extract and 1 teaspoon lime zest instead of the Cool Whip.
Store the pie in the refrigerator for up to 3 days. The meringue crust will soften slightly on top, which is actually a nice, cake-like texture.
You can bake the meringue crust a day ahead and keep it uncovered at room temperature, then top with whipped topping and cola syrup before serving.
Use a clean, dry bowl for the egg whites, as any grease will prevent them from whipping up properly.
For extra crunch, sprinkle a little extra crushed cracker and lime zest over the whipped topping before serving.

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