Every fall I experiment with a few new pies. After all, Thanksgiving is coming. And you can’t get ready too soon! Not that experimenting with pies is a hardship for a true pie lover!
Of course, today my “new” pie is an old pie. It’s one that my mother made when we were growing up-do you love recipe nostalgia too?
Thanksgiving, in my family like many others, is a big undertaking! The crowd is large and variety is expected. And it’s not uncommon for a guest to try three different pieces of pie.
So I’m happy to introduce this year’s newest contender!
What is Ritz Pie?
Ritz Pie is a pie made with Ritz Crackers!
While researching this post, I was surprised to learn that there are two different types. One is a meringue pie, like in this post. And the other is a mock apple pie, which was created to deal with past apple shortages.
I decided to go with the meringue version since it matched to my childhood memories. Plus I already have a superb recipe for (Betty Crocker) French Apple Pie–which is healthier since it has real apples! Apples may have been scares at times in the past, but they are abundant today!
Meringue is a classic… anytime!
Why You’ll Love This!
Easy. With a half dozen ingredients (plus optional garnish), this pie is basically nuts and Ritz crackers folded into meringue. Never made a meringue? Well, it’s not hard and if you’ve made whipped cream, you’ve got the skill set!
Tasty. Okay, I admit that I’m an unabashed meringue lover. Just check out my meringue ghost cookies! It’s light, crunchy, sweet and flavorful—how do you beat that!
Light. Now I’m not accusing anyone of overeating during the holidays (ahem). But if you’ve already unbuttoned your pants and dessert hasn’t arrived, this is for you! And truthfully, I admit to appreciating a light dessert all year round!
What You’ll Need
- Egg whites. The eggs form the bulk of the meringue.
- Baking powder. The baking soda in this serves as a substitute for the acid in cream of tartar, a more common egg beating aid.
- Sugar. This sweetens and adds structure to the meringue.
- Vanilla. This adds flavor to the meringue.
- Ritz crackers. These add crunch, flavor and more structure.
- Chopped pecans. These also add crunch, flavor and more structure.
- Garnish: Whipped cream is important. Add additional nuts, apricot slices, etc if you’d like
- A mixer (or strong arms) is needed to beat the eggs.
Step by Step Directions
Beat egg whites and baking powder until stiff peaks form.
Blend in sugar and vanilla to complete the meringue.
Crush crackers with a rolling pin on a silpat or waxed paper. Or place into a plastic bag and pound.
Mix with chopped nuts. Fold cracker mixture carefully into the meringue, taking care to deflate as little as possible.
Pour into the prepared pie pan.
Bake for 30 minutes at 325 degrees until pie loses its gloss and is dry on top. Cool completely.
To serve, cut into pieces and top with whipped cream and garnish of your choice.
How to Serve
This makes a lovely after dinner dessert. It is also light enough to work well at lunch or even on a brunch table! How versatile is that!
I’m inclined to slice then top with a dollop of whipped cream, a pecan half and an apricot slice. But you do you (except don’t skip the whipped cream)!
Sometimes people top the final pie with some grated chocolate. Yum!
I just came back from London with Digestive biscuits (graham crackers in cookie form) topped with caramel. I’m pretty sure some of these are going into another version of this!
This lasted a couple days wrapped on our counter. And I think it was even better the second day!
For the egg yolks left when you make this, might I suggest No Torch Creme Brulee. But it the timing isn’t right, you can freeze egg yolks. Just remember that they need to be beaten with either sugar (for a later sweet usage) or salt (for a savory recipe) first. (Egg whites can be frozen as is, FYI)
For any leftover Ritz crackers, you can use them instead of soda crackers for a tasty “crack toffee” that’s all dressed up for the holidays!
Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.
Wednesday #FallFlavor Recipes
- Cranberry Orange Bourbon Cocktail from Family Around The Table
- Orchards be Dram-ed Cocktail from The Spiffy Cookie
Breakfasts and Breads
- Apple Pie Pancakes from Magical Ingredients
- Instant Pot Pumpkin Applesauce from An Affair from the Heart
- Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
- Pumpkin Spice Oatmeal from Jolene’s Recipe Journal
Mains and Sides
- Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
- Chicken Sausage with Apples from Cheese Curd In Paradise
- Roasted Whole Butternut Squash from Jen Around the World
- Sauerkraut with Tomato Sauce from Palatable Pastime
- Air Fryer Candied Walnuts from Devour Dinner
- Caramel Apple Pie from Sweet Beginnings
- Easy Apple Pie Cake from A Little Fish in the Kitchen
- Instant Pot Apple Cinnamon Cheesecake from Blogghetti
- Pumpkin Bread Pudding from Hostess At Heart
- Old Fashioned Ritz Pie from Art of Natural Living
- Pecan Butter Cookies from Books n’ Cooks
- Pecan Pie Bars from Best Cookie Recipes
- 3 egg whites
- ½ teaspoon baking powder
- 1 cup sugar
- 1 teaspoon. vanilla
- 20 Ritz crackers crushed
- 1/2-1 cup chopped pecans
- Garnish: Whipped Cream optioonal nuts, apricot slice
- Preheat oven to 325 degrees. Spray a 9-inch pie pan with non-stick spray.
- Beat egg whites and baking powder until stiff peaks form. Blend in sugar and vanilla to complete the meringue.
- Crush crackers with a rolling pin on a silpat or waxed paper. Or place into a plastic bag and pound. Mix with chopped nuts. Fold cracker mixture carefully into the meringue, taking care to deflate as little as possible.
- Pour into the prepared pie pan.
- Bake for 30 minutes at 325 degrees until pie loses its gloss and is dry on top. Cool completely.
- To serve, cut into pieces and top with whipped cream and garnish of your choice.
- Apple Cider Mule
- Sun Dried Tomato Vinaigrette