Content of the material
Ingredients For ritz cracker crust lemon pie
1 can 14oz. eagle brand sweetened condensed milk
3 egg yolks
1/2 c real lemon or you can fresh squeez which makes a real rich more tart taste
4 egg whites
6 Tbsp sugar
1 tsp real lemon juice or valilla flavoring best with lemon for this pie
- RITZ CRACKER CRUST
2 about 2 sleeves of crackers
1 stick butter
2. Ritz Cracker Toffee
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This crunchy sweet and salty bark is perfect for the holidays.
It’s made from crushed Ritz crackers, pecans, and lots of dark, rich chocolate.
It’s decadent, it’s delicious, and it’s too good to share with Santa.
Ingredients for Ritz Cracker Pie Crust
For a quick and easy pie crust, try using Ritz Crackers and your favorite cream-based filling.
All you need is:
- Ritz Crackers
- Unsalted butter
- Kosher salt
- Brown sugar
How to make a Ritz Cracker Pie Crust
- Keep a box of RITZ snack crackers in your pantry.
- Each 13.7 ounce box contains individually wrapped sleeves of crackers. A full box is 11.3 ounces, with three sleeves. This would equate to approximately 3.8 ounces per sleeve.
- For a recipe that called for 6 ounces, use two sleeves!
- Use a food processor (or place the crackers in a Ziploc bag; seal and use a rolling pin) to crush the crackers.
- Add remaining ingredients.
- Mix and press the crumbly mixture into a 9-inch pie crust.
Saltines or Ritz Cracker Crust
In all my years of making pie crusts, I don’t recall ever making one with Ritz. They work beautifully! In this case the filling is a creamy lemon lime mixture so the buttery, saltiness of the Ritz enhances the tart sweet flavor of the citrus.
You can see the original recipe here on NPR. It calls for an 8 inch pie dish, but since I don’t have one I used a 9 inch dish. The crust was done a little quicker than the original due either to the wider pie dish or the fact I used Ritz. Interestingly, the filling still took 16 minutes — same as in the 8 inch pie dish. Here’s what the finished pie looked like, and I apologize for the missing piece.
I made this with a saltine crust and swirled lemon zest, lime zest, and a few flakes of sea salt into the whipped cream topping. I served it to a big group of college friends at a summer evening picnic (I’m sure this is exactly the kind of behavior people are referring to when they call my school a “party school”), and got a lot of comments about how well the creamy lemon and salty crust complement each other! I’ll definitely be making this one again. I’ve heard speculation that the topping at Crook’s Corner is actually a meringue made with the four leftover egg whites, and while I might try that if I’m feeling frisky and whisky someday, I liked the zing that the zests and salt flakes added and appreciated how easy it was to fold them into whipped cream. I’m currently baking in Northern New England, but this pie brought some Carolina sunshine to my kitchen!
Looks great! And fab tip on freezing cream pie.
I had no idea you could freeze key lime pie! Now I have no excuses to eat the whole thing. ?
I’ll take lemon over pumpkin any day of the year. This recipe sounds interesting with the Ritz crust.
I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.