GRAHAM CRACKER PIE
Steps:
- To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined.
- Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use.
- To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool.
- Pour cooled filling into crust and chill before serving.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 34.2 g, Cholesterol 71.3 mg, Fat 9.2 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 5 g, Sodium 133.5 mg, Sugar 25.4 g
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
RITZ CRACKER PIE
Make and share this Ritz Cracker Pie recipe from Food.com.
Provided by B B Adams
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To stiffly beaten egg whites, add sugar, baking powder, pinch salt, crackers (crumble by hand for larger crumbs), of pecans and vanilla.
- Pour into lightly greased 9" pie pan.
- Bake 30 minutes at 325 degrees.
- Chill and serve with whipped cream.
Nutrition Facts : Calories 236.8, Fat 11.7, SaturatedFat 1.1, Sodium 148.9, Carbohydrate 31.8, Fiber 1.4, Sugar 25.8, Protein 3.1
RITZ CRACKER PIE
This was my grandmother's recipe. She used to make it for us when we were kids. When I make this pie, it always brings back happy memories of my grandmother. It's very sweet, so eat with caution!
Provided by Kim D.
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg whites with cream of tartar, adding 1 cup sugar as you beat the eggs.
- Fold in Ritz cracker crumbs, ¾ cup pecans and vanilla.
- Mix well.
- Pour into a greased 9-inch pie pan.
- Bake at 350 F for 25 minutes.
- Cool.
- Mix together Cool Whip and brown sugar.
- Spread onto cooled pie.
- Sprinkle with ¼ cup chopped pecans.
- Refrigerate for several hours.
- Cut and serve.
MINI SMORES PIE RECIPE BY TASTY
Here's what you need: graham cracker, unsalted butter, granulated sugar, heavy cream, unsalted butter, granulated sugar, dark chocolate, eggs, large marshmallows, foil cupcake liner, Muffin pan
Provided by Milloni Merchant
Categories Bakery Goods
Yield 20 mini pies
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (175˚C)
- Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
- Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
- Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
- Lower oven temperature to 275˚F (140˚C).
- Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
- Add chopped chocolate and stir until all the chocolate is melted.
- Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
- Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
- Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
- Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
- Turn on the broiler to high and top each pie with a marshmallow.
- Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
MORG'S DINER GRAHAM CRACKER PIE
My dad's family grew up in Waterloo, IA and used to frequent Morg's Diner where they served this vanilla pudding pie. His mom also made it, but alas didn't save the recipe for future generations. I requested this recipe from "Ladies Home Journal" in their "You Asked For It" feature, and I looked eagerly at every issue, until three years later when it was published in their magazine. It is now both of my children's favorite dessert, too!
Provided by Roxygirl in Colorado
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Crust:.
- Combine the 1 1/4 cups graham cracker crumbs, melted butter, and 2 Tablespoons sugar in small bowl.
- Press mixture into lightly greased 9-inch pie pan.
- Bake at 350°F for 10 minutes (or less since you don't want a super crusty bottom, so that the crust "melds" with the filling.).
- Filling: Combine 1 cup sugar, 3 Tablespoons each flour and cornstarch and salt in a large saucepan.
- Gradually whisk in the 3 cups milk until smooth, and slowly bring to a boil over medium heat.
- Stir occasionally and when it comes to a full boil, continue for 1 minute.
- Remove from heat and gradually whisk in the 3 large egg yolks (I do this by separating a cup of hot mixture in small bowl and gradually whisking in the egg yolks and then putting the mixture back into the saucepan, whisking all the way. This will prevent curdling).
- Return to cook and slowly bring it back to a boil and let it cook for 1 minute; remove from heat.
- Stir in the vanilla.
- Pour into the prepared pie pan and immed. prepare meringue (meringue adheres better pie when filling is still hot).
- Meringue:.
- Dissolve 1 Tablespoon cornstarch in 1 Tablespoon water, then whisk into water and microwaved till thickened (about 20 seconds).
- Cool (for faster cooling, put mixture in small aluminum bowl and set over bigger bowl of ice water, stirring, for about 5 min.).
- Using mixer combine the 3 reserved egg whites, pinch of cream of tartar and beat until foamy and gradually add in 1/4 cup sugar. Add the cooled cornstarch mixture and continue to beat to stiff glossy peaks.
- Spread meringue over chilled pie and sprinkle top with extra 2 Tablespoons graham cracker crumbs.
- Bake 12-15 minutes at 325°F (studies show that baking the meringue for a bit longer at the lower temp help prevent it from weeping) or until golden.
Nutrition Facts : Calories 374.3, Fat 12.4, SaturatedFat 6.5, Cholesterol 97.8, Sodium 292.1, Carbohydrate 56.3, Fiber 0.5, Sugar 39.4, Protein 8.5
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