Classic Ritz Cracker Pie
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A unique and delicious vintage dessert featuring a chewy, meringue-like base made from crushed Ritz crackers, pecans, and sweet whipped cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 24 hours | One 9-inch pie |
🔪 Key Equipment
- 9-inch pie pan
- Electric mixer
- Large mixing bowl
- Separate mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Egg Whites | At room temperature |
| 22 | Ritz Crackers | Crushed |
| 1 Cup | Pecans | Chopped |
| 1/2 Cup | Sugar | Granulated |
| 1 Teaspoon | Vanilla | Extract |
| 1 Cup | Heavy Cream | For topping |
Instructions
Step 1: Prep and Meringue
- Preheat oven to 350°F. Generously grease a 9-inch pie pan.
- In a clean, dry bowl, beat the 3 egg whites with an electric mixer on high speed until stiff, glossy peaks form.
Step 2: Combine and Bake
- In a separate bowl, combine the crushed 22 Ritz crackers, chopped 1 cup pecans, 1/2 cup sugar, and 1 teaspoon vanilla.
- Gently fold the dry cracker mixture into the stiffly beaten egg whites until just combined without deflating the whites.
- Spread the mixture evenly into the prepared pie pan.
- Bake for 20 minutes until the top is golden and crisp.
Step 3: Rest and Garnish
- Remove from the oven and let it cool completely. Cover and let the pie set at room temperature for one full day (24 hours) until the texture becomes delightfully chewy.
- Just before serving, whip the 1 cup heavy cream to stiff peaks and spread it evenly over the top of the pie.
💡 Make-Ahead & Storage: Store the baked pie covered at room temperature for up to 24 hours to set, then refrigerate after adding the whipped cream topping.
Original Recipe Scan
