Sunday, November 22, 2009

Ritz Pecan Pie

A couple of you have asked if I can post a favorite recipe and this one is for a pie (just in time for Thanksgiving) that my mom makes around Thanksgiving. I love Pecan Pie, but I just can’t stand eating one that’s super runny or syrupy. It ends up being too sweet for my palette (which is saying something because I love me some sweets) and I can’t get beyond the first bite. That’s why this Ritz Pecan Pie is delightful! It’s got the yummy taste of pecans but it adds a wonderful crunchy top and a lovely texture that looks chewy but just ends up falling apart in your mouth. We’ll be having this pie for Thanksgiving at my house this year, but you don’t have to save it for the holidays…it is good all the time!

Ritz Pecan Pie
3 egg whites, beaten stiff
1 cup sugar, folded into egg whites
15 Ritz crackers, rolled fine
1 teaspoon vanilla
1 teaspoon baking powder, mixed well with cracker crumbs
1 cup chopped pecans

1. Beat the egg whites until they are stiff. Fold in the sugar with a rubber spatula, being sure not to remove all the air from beaten whites.

2. Add the vanilla to the white mixture. Fold in. Add the cracker crumbs mixed with baking powder to the egg white mixture. Fold in. Lastly, add the pecans and fold in gently.

3. Pour into a greased 9" pie pan. Bake at 325 for 35 minutes. After it has cooled, top with either whipped cream or cool whip. (You can top the entire pie or leave it alone and let each individual add as much or as little as they would like.)

The pie should stand in the refrigerator overnight for maximum flavor, making it a great make ahead addition to your holiday meals. You can eat it after 2 hours, but overnight makes it yummy!

I’ll post a picture at Thanksgiving!


  1. yummers! Thank you my dear :-)

  2. Thanks for the recipe...I know Mom makes it, but I have never had the recipe. :)