Cracker Pecan Pie Recipes

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.

PECAN CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with graham crackers. Sprinkle evenly with pecans.
• In a small saucepan over medium heat, combine sugar, butter and margarine. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well.
• Bake in preheated oven 12 minutes, until golden. Cool completely before serving.

DECADENT PECAN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
• In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
• Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

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.

CLASSIC PECAN PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled pie. In small bowl, beat 1 of the eggs and the cream with whisk. Brush egg mixture over edge of crust.
• In medium bowl, beat remaining 3 eggs. Stir in brown sugar, corn syrup, melted butter, liqueur, orange extract and salt with whisk. Stir in chopped pecans. Pour filling into crust-lined plate. Arrange pecan halves around outer edge of filling.
• Bake on lower oven rack 50 to 55 minutes or until filling is set. Cool completely on cooling rack.

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.

CLASSIC PECAN PIE

Steps:

• Mix corn syrup, eggs, sugar, butter, and vanilla together.
• Stir in pecans.
• Pour mixture into pie crust.
• Bake at 350 degrees Fahrenheit for 50 to 55 minutes.

CREAMY PINA COLADA PIE

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.

PECAN MERINGUE PIE

Steps:

• Place egg whites in a bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans., Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack. , For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving.