Ritz Cracker Pie Crust Recipes

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Put the crackers in a food processor and pulse until they form fine crumbs. Add the butter, sugar and egg white and pulse until the mixture comes together like wet sand (it should hold together when pinched). Transfer to the prepared pie plate and press evenly into the bottom and up the sides. Bake until lightly golden, about 10 minutes. Let cool completely.
• For the filling: Whisk together the condensed milk, lime juice, salt and egg yolks in a medium bowl. Pour into the cooked pie shell and bake until the filling is set and only slightly jiggles in the center, 18 to 20 minutes. Let cool completely at room temperature and then refrigerate, loosely covered with plastic wrap, until chilled, about 2 hours or up to overnight.
• Prepare the garnish: Use a citrus zester to make strips of zest. Then cut away all of the peel and white pith (save the other half for another use). Cut the lime "meat" into small chunks.
• Fill a piping bag fitted with a star tip with whipped cream. Pipe mounds of whipped cream around the edges of the pie and decorate with chunks of lime and zest. Serve immediately or return to the refrigerator to chill until serving.

Steps:

• 1. First melt the butter and crush the crackers and then blend with the butter.
• 2. In a 10" pie pan press the mixture down and around firmly. SET ASIDE
• 3. In a mixing bowl pour in the milk, 3 egg yolks, and the lemon juice. With a hand whisk,whip all till well combined and egg yolks fully incorporated. Pour in the prepared pie shell.
• 4. Now with a hand mixer Add the egg whites in a mixing bowl make sure no yellow is in your whites or they will not set. Begin whipping untill frothy.
• 5. Add in the flavoring lemon or vanilla, whip about a minute to incorporate.
• 6. Very important step for those that have never made a meringue. Add one tablespoon of sugar slowly at a time while beating the egg whites. After all 6Tbls have been added continue to whip until it forms peaks.
• 7. Top the pie with the meringue and swirl to make a solf fluffy topping. Bake on 350 dgrees about 10 minutes watching to see the meringue is lightly browned not burned.
• 8. Remove from oven and let cool about an hour then refrigerate let set serve cold and keep refrigerated until gone.

Steps:

• Mix together cracker crumbs and sugar.
• In a slow stream add butter, using a fork to toss well.
• Press into a 9-inch pie plate, moulding bottom and sides.
• Bake in a 350 degree, pre-heated oven for 10 minutes.
• Remove and cool.

Steps:

• 1. Heat oven to 350. Mix crumbs and sugar in bowl. Add butter; mix thoroughly.
• 2. Press mixture firmly and evenly against bottom and sides of pie dish.
• 3. Bake 10 minutes; Cool and fill.

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.