Cooking in the 1970's was all about convenience. Most any dish could be fashioned from the contents of a can, or box, or pre-packaged mix. Cooks of the time, if my mother was any example, also enjoyed using convenience items in other recipes. Of course, the finished product was just a conflagration of several different packages, but sometimes it was also really, really good!
Ritz Cracker Pie is one example. My favorite way to eat a Ritz is smeared with peanut butter. My second favorite way is this pie. It's so good, in fact, that I remembered the way it tasted and looked it up in order to make it for my family.
I've tweaked the original recipe just a bit, so as not to sacrifice quality for convenience.
Ritz Cracker Pie
Light in texture and taste, this is a great summertime dessert!
What's In It:
3 lg. eggs, separated (We'll only use the whites. I feed the yolks to my dogs. It makes for a shiny coat!)
1 tsp. vanilla extract (No imitation!)
1 tsp. baking powder
3/4 c. sugar
2/3 c. semi-sweet chocolate chips (Use a good brand. It matters)
1 c. (about 35 crackers) Ritz cracker crumbs (Do not substitute)
1/2 c. chopped, toasted pecans
1. c. whipping cream (The original recipe calls for Cool Whip. I never do.)
2 tbl. sugar
1 tsp. vanilla
How To Make It:
Preheat oven to 350 degrees F.
Using butter, grease 9 inch pie plate.
Beat egg whites with 1 tsp. vanilla until soft peaks form. Combine baking powder and 3/4 c. sugar. Gradually add egg whites and continue beating until peaks stiffen. Fold in chocolate chips, cracker crumbs, and toasted pecans. Spread in bottom of prepared pie plate and bake 25 minutes. Cool completely.
Whip cream into soft peaks. Add 2 tbl. sugar and 1 tsp. vanilla. Continue beating until stiff peaks form. Spread over cooled pie. Chill one hour or until ready to serve.
Garnish with your favorite caramel sauce.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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