Ritz Cracker Pie Crust Recipes

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.

RITZ CRACKER CRUST ATLANTIC BEACH PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine crushed crackers and sugar and stir until well mixed, then add the butter and stir until the crumbs hold together. Press into an 8 or 9 inch pie pan. Chill for 15 minutes, then bake at 350 for 12-15 minutes or until nicely browned. I used a 9 inch pie pan and my crust was done in about 12 minutes.
• Whisk together condensed milk, and egg yolks, then whisk in the juices and zest. Pour into the baked shell and bake for another 16 minutes or until filling appears set (with the 9 inch pan it still took 16 minutes).
• Let the pie cool, then chill thoroughly for a few hours.
• Shortly before serving, make the sweetened whipped cream, put the cream in a mixing bowl and beat until it starts to thicken. Add the sugar and continue beating until thick (do not overbeat). Stir in about ½ teaspoon of vanilla if desired.
• Pipe the cream around the edges or spread over the top. Garnish with sea salt 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.

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.

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.

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.