Cracker Pie Food

SODA CRACKER PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan.
• Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.

GRAHAM CRACKER PIE

Steps:

• To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined.
• Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use.
• To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool.
• Pour cooled filling into crust and chill before serving.

RITZ CRACKER PIE

Steps:

• To stiffly beaten egg whites, add sugar, baking powder, pinch salt, crackers (crumble by hand for larger crumbs), of pecans and vanilla.
• Pour into lightly greased 9" pie pan.
• Bake 30 minutes at 325 degrees.
• Chill and serve with whipped cream.

GRAHAM CRACKER PIE CRUST

Steps:

• Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended.
• Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
• Chill one hour before filling or bake in a 350 degree oven for 8 minutes, cool, chill and fill.

SALTINE CRACKER PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
• Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

BAKERY GRAHAM CRACKER PIE

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
• Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
• Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.

CRACKER PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs, melted butter, and sugar in a mixing bowl. Stir together until evenly incorporated. Pour mixture into a 9-inch round pie dish. Press evenly over the bottom and up the sides of the dish using a glass.
• Bake in the oven until golden brown, 7 to 10 minutes. Let cool before adding filling.

GRAHAM CRACKER PIE CRUST

Steps:

• Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
• Preheat oven to 325 degrees F.
• Divide dough equally and fill pie pans. Bake in preheated oven until just set.

GRAHAM CRACKER CREAM PIE

Steps:

• In medium bowl, combine cracker crumbs, 1/4 cup of sugar, butter or margarine, teaspoon of the salt, cinnamon and gelatin, if desired.
• Mix well and press into bottom and up the sides of a 9-inch pie plate.
• Bake at 400°F 8 to 10 minutes; remove and cool on wire rack.
• In top of double boiler, scald milk.
• In small bowl, combine 1/4 cup of the remaining sugar, remaining 1/4 teaspoon salt and cornstarch; mix well and slowly add to hot milk, beating with wire whisk.
• Cook mixture over hot water, stirring constantly until thickened.
• Cover pan and cook another 10 minutes without stirring.
• Blend a little of the hot mixture into beaten egg yolks; return egg yolk mixture gradually to mixture in double boiler.
• Cook two minutes, stirring constantly.
• Cool; add vanilla and put into cooled crust.
• In medium bowl or electric mixer, add dash salt to egg whites and beat at high speed until soft peaks form.
• Gradually add remaining six tablespoons sugar and beat until meringue forms stiff peaks.
• Spread on top of filling sealing to the edges of the crust.
• Bake at 325°F about 30 minutes, or until meringue is lightly browned.
• Chill before serving.

SODA CRACKER PIE

Steps:

• Preheat oven to 325F and grease a 9" pie pan very well.
• Beat egg whites, slowly add sugar; beat until stiff.
• Add the rest of the ingredients.
• Pour into prepared pie plate.
• Bake for 40 minutes.
• When cool, top with mixture of whipped cream and strawberries.

RITZ CRACKER PIE

Steps:

• Beat egg whites with cream of tartar, adding 1 cup sugar as you beat the eggs.
• Fold in Ritz cracker crumbs, ¾ cup pecans and vanilla.
• Mix well.
• Pour into a greased 9-inch pie pan.
• Bake at 350 F for 25 minutes.
• Cool.
• Mix together Cool Whip and brown sugar.
• Spread onto cooled pie.
• Sprinkle with ¼ cup chopped pecans.
• Refrigerate for several hours.
• Cut and serve.