Ritz Crackers Pie
Updated: May 18, 2021
There are times when I come across a hand written recipe and I convince myself that it will not work. This recipe is one of those times. I made a few alterations by adding less sugar to the egg whites, and by beating the egg whites into stiff peaks. Because this recipe had a lack of details I thought it best to make a trial run to see what I thought my twist should be. In my first trial I followed the original recipe as written. I used the entire cup of sugar, but thought it was too sweat. I decided to decrease the amount of sugar to just a half cup. I found that this 1/2 cup reduction gave the recipe enough sweetness, while bringing out the salt of the crackers. I also opted not to use a mold for baking the mixture. Instead, on my baking sheet I formed a rectangle about 10” long by 4” wide by 2” to 3” high.
After baking, I served this desert two ways; the first version, I sliced some of the dessert and placed the slices on a plate. Simple enough. I then topped with mango purée (place 1 cup frozen mango chunks in a blender with 1/4 cup orange juice). Blend until mixture is smooth. Another idea I had was to serve this recipe by after placing the slices in a clear glass cup/bowl (topped with) fresh raspberries, mango purée and whipped cream followed by another layer of meringue and finally finishing with whipped cream and topped with a raspberry. I have found that this is an easy recipe which also makes a nice impression at a potluck event.
1/2 cup granulated sugar
28 Ritz crackers
1 cup pecans, chopped
1 teaspoon vanilla
3 egg whites
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Preheat oven 350°F.
Crumble the crackers. Place in a bowl with the chopped nuts.
In a separate bowl, now add just the egg whites. Using a whisk attachment beat the egg whites until stiff.
Gradually add in the sugar and beat until you achieve stiff peaks with your meringue.
Fold in the nut mixture.
Line a baking sheet with a greased parchment paper. Shape the mixture on the baking sheet.
Bake for 10 minutes.
Serve with mango puree, fresh fruit or whipped cream.