Sunday, June 16, 2013

Ritz Cracker Pie


Do you ever have one of those days?
When we got the cabinets painted last fall I removed my recipes that were in a drawer. It was the trivet, pot holder and plug drawer. 


You know those plugs that go in coffee urns and electric skillets? 
I think my Apple Peeler/Corer/Slicer from Pampered Chef is also in that drawer.
 These recipes weren't the ones that I had taken the time to actually write on cards and put in my recipe box. 


These were the ones that were photocopied or written down on notebook paper. You know the recipes that you jot down because something at a potluck or gathering is just so good.
I had some good ones in there but I have hidden them from myself. 
I hate that. I spent about a half an hour trying to think through what I would have done with them. 
I should never move something when I am distracted by a big project.  I am sure in the rush of cleaning out the drawers so they could be painted I decided another spot would be better. I have had ample time in 20 years to come up with a better spot.  I should never make organizational decisions during a crunch time. 
T he pizza casserole recipe was in there. I wrote it down at PTA one night.  The best corn bread recipe ever was in that drawer too. 
Ai Yi Yi! (That is my new phrase by the way.)
W ell, that and another one I can't repeat on a G rated blog.
It was used when I was scraping popcorn off of the ceiling. 
It would definitely up my blog to a P.G. rating. 


Anyway,
I was looking for a recipe for Bill's birthday/Father's Day lunch.


 I finally gave up and called his mom. 
She had to hunt down her copy but at least she had success.


 Ritz Cracker Pie
21 Ritz Crackers crushed
3 egg whites
1 cup sugar
1tsp. baking powder
1tsp. vanilla
1 cup chopped pecans

Beat egg whites until stiff.


Add sugar, vanilla and baking powder and beat well.
Fold in Ritz crackers and pecans.
Pour into greased pie pan.

  

Bake at 350 degrees for 25 minutes.
Allow to cool.


Cover with whipped cream and sprinkle with grated chocolate.


We prefer real whipped cream not the kind that comes in a tub or a can.


This is one of Bill's favorite pies. His mom made it for him when he was a kid.


This pie is lightly sweet, crunchy and chewy. 
If you like meringues and pecans, I think you will love it. 
I love that there is no pie crust to make. 

Do you know how to separate an egg?
Crack the egg.


Hold the egg upright and pull off the top half.


Carefully transfer the egg to the other half of the shell.


Transfer the egg back and forth until most of the white has dripped into your bowl.
My stepmom taught me this method and it never fails unless I am trying to take a picture at the same time. 
Ai Yi Yi! 


I hope you had a wonderful Father's Day.
Happy Birthday, Honey.

Katie  






4 comments :

  1. I am the queen of misplacing things! Glad you were able to get the recipe…the pie looks really good!

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  2. Oh my goodness, I'm so glad I found this recipe! I used to get this all the time at Piccadilly when I was growing up and as a young adult. They don't have it any more, and I've never seen it anywhere. So nice to finally see one!

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  3. I will definitely give this pie a try =)

    ReplyDelete