Ritz Cracker Pie Food

RITZ CRACKER PIE CRUST (9 INCH)

Steps:

• Mix together cracker crumbs and sugar.
• In a slow stream add butter, using a fork to toss well.
• Press into a 9-inch pie plate, moulding bottom and sides.
• Bake in a 350 degree, pre-heated oven for 10 minutes.
• Remove and cool.

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.

KEY LIME PIE WITH BUTTER CRACKER CRUST

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Put the crackers in a food processor and pulse until they form fine crumbs. Add the butter, sugar and egg white and pulse until the mixture comes together like wet sand (it should hold together when pinched). Transfer to the prepared pie plate and press evenly into the bottom and up the sides. Bake until lightly golden, about 10 minutes. Let cool completely.
• For the filling: Whisk together the condensed milk, lime juice, salt and egg yolks in a medium bowl. Pour into the cooked pie shell and bake until the filling is set and only slightly jiggles in the center, 18 to 20 minutes. Let cool completely at room temperature and then refrigerate, loosely covered with plastic wrap, until chilled, about 2 hours or up to overnight.
• Prepare the garnish: Use a citrus zester to make strips of zest. Then cut away all of the peel and white pith (save the other half for another use). Cut the lime "meat" into small chunks.
• Fill a piping bag fitted with a star tip with whipped cream. Pipe mounds of whipped cream around the edges of the pie and decorate with chunks of lime and zest. Serve immediately or return to the refrigerator to chill until serving.

NANA'S RITZ CRACKER PIE (WITH WALNUTS)

Steps:

• Preheat oven to 325 degrees.
• Prepare an 8" pie pan with cooking spray (Pam).
• In a gallon size ziplock bag, crush the 21 Ritz Crackers until almost powder-like.
• Add the finely chopped walnuts and 1 teaspoon baking powder.
• Toss with a fork and set aside.
• In a stand mixer or medium bowl using a hand mixer, beat the 3 egg whites until fluffy.
• Slowly add 1 cup of sugar and 1 teaspoon vanilla. Beat until stiff and glossy in appearance.
• Fold the crackers/nuts into the egg whites and pour into the pie pan.
• Bake for 30 minutes.
• Allow to cool completely in refridgerator and top with whipped topping before serving. (Optional- add chocolate shavings on top). Enjoy!

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.

RITZ CRACKER PECAN PIE

Steps:

• Beat egg whites until foamy, add sugar and vanilla, beat until stiff.
• Sprinkle baking powder over crackers, mix well.
• Add crushed crackers and pecans to egg white mixture.
• Add vanilla, mix well.
• Batter will be stiff.
• Spread onto well greased 9" x 9"square pan or pyrex dish.
• Bake at 350 degrees for 30 minutes, little less for glass dish.
• Serve warm with vanilla ice cream, if desired.

RITZ CRACKER PIE CRUST

Steps:

• Preheat oven to 350 degrees.
• In a food processor, or by hand, pulse or crush the Ritz Crackers into coarse shards. Then mix in the butter and sugar, either pulsing with your processor or breaking the cubes apart with your fingers until the crackers and butter stick together when squeezed, but the texture remains rough and crumbly.
• Press into a 9-inch pie plate, molding bottom and sides to the dish. Bake for about 15 minutes, or until golden and browned, before adding your desired filling, like lemon or banana.

CRACKER PIE II

Steps:

• Preheat oven to 320 degrees F (160 degrees C). Lightly grease a 9-inch pie plate.
• In a large glass or metal bowl, beat egg whites until soft mounds form. Gradually add sugar and baking powder while continuing to beat. Whip whites until stiff peaks form. Fold in crushed crackers, vanilla, and walnuts. Pour mixture into greased pie plate.
• Bake in preheated oven for 20 to 25 minutes. Cool before serving. Garnish with whipped cream.

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.

RITZ CRACKER PECAN PIE-MOCK PECAN PIE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Butter a 9-inch pie plate.
• Mix together the Ritz cracker crumbs and baking powder.
• Beat the egg whites until stiff, then very slowly add the sugar, continuing to beat. Add the vanilla and blend thoroughly.
• Fold the egg whites and cracker crumbs together. Spread the filling mixture in the prepared 9-inch pie plate. Arrange the pecans over the top of the pie filling.
• Bake in the preheated oven for 30 minutes.
• Remove from the oven and sprinkle the pie with the grated chocolate.
• Place it back in the oven (or under the broiler) for just long enough to melt the chocolate. If you place it under the broiler, watch it closely so that the chocolate melts but does not burn.
• Serve with ice cream or whipped cream, as desired.

RITZ CRACKER PIE

Steps:

• 1. Mix the ingredients in step one. Now mix the ingredients in step two. At this point, combine the mixture from step one with the mixture from step two. Take a glass pie plate and grease it. Pour the final mixture into the pie plate packing down the mixture. Bake at 350* for 30 minutes.
• 2. ***Note*** top with whip cream or other whipped topping and some chocolate shavings.