Cracker Pecan Pie Recipes

SODA CRACKER PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan.
• Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.

PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 325°F.
• Line a 9" round springform pan with parchment paper and spray with non-stick cooking spray.
• Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
• Place the crust into the freezer to chill while the filling is being prepared.
• In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
• Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
• Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn't stick or burn to the bottom or sides of the saucepan.
• Pour the pecan pie filling into the chilled crust and spread into an even layer.
• Beat together cream cheese and sugar until fully mixed and fluffy.TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
• Mix in salt and flour.
• By hand, gently stir in vanilla extract and one egg at a time until fully combined.
• Mix in the sour cream and stir until smooth.
• Pour cheesecake mixture evenly over the pecan filling mixture.TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
• Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
• Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
• When cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
• Remove cheesecake from the springform pan and prepare pecan topping.
• Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
• Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
• Stir in pecans and spoon topping over cheesecake.

PECAN MERINGUE PIE

Steps:

• Place egg whites in a bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans., Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack. , For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving.

PECAN CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with graham crackers. Sprinkle evenly with pecans.
• In a small saucepan over medium heat, combine sugar, butter and margarine. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well.
• Bake in preheated oven 12 minutes, until golden. Cool completely before serving.

THE BEST GRAHAM CRACKER CRUST RECIPE

Steps:

• Working in small batches, break the graham crackers into small, dime sized pieces and place ¼ to ½ of the crackers in a food processor. Pulse until the crackers are the size of large, grainy sand. Pour into a large mixing bowl and repeat with the remaining crackers. Do not over process. There may still be larger pieces that can be broken up by hand.
• Pour the pecan bits or chips (very small diced pecans) in a hot frying pan over medium high heat and toast until you can smell the aroma of the pecans. Pour into the bowl with the cracker crumbs. The pecan pieces should be about the same size as the cracker crumbs. (See photos above)
• Combine the crumbs, pecans, sugar, cinnamon and salt together until well mixed.
• Drizzle the melted butter evenly over the crumb mixture while stirring. Continue stirring until all of the crumbs are moistened by the butter.
• Divide the mixture between two pie plates. Reserve about a cup to use as needed to fill "holes" in the crust, if needed.
• Use the bottom of a measuring cup to press the mixture evenly into the bottom of the pie plate and up the sides. The crust should be about ¼ inch thick or a little more.
• Place the crusts in the refrigerator to chill.

PECAN PIE WITH GRAHAM CRACKER CRUST

Steps:

• Wait until the pie has cooled to slice.

RITZ CRACKER PECAN PIE-MOCK PECAN PIE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Butter a 9-inch pie plate.
• Mix together the Ritz cracker crumbs and baking powder.
• Beat the egg whites until stiff, then very slowly add the sugar, continuing to beat. Add the vanilla and blend thoroughly.
• Fold the egg whites and cracker crumbs together. Spread the filling mixture in the prepared 9-inch pie plate. Arrange the pecans over the top of the pie filling.
• Bake in the preheated oven for 30 minutes.
• Remove from the oven and sprinkle the pie with the grated chocolate.
• Place it back in the oven (or under the broiler) for just long enough to melt the chocolate. If you place it under the broiler, watch it closely so that the chocolate melts but does not burn.
• Serve with ice cream or whipped cream, as desired.

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• Preheat oven to 325°F.
• Let egg whites come to room temperature.
• Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
• In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
• Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
• Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
• Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
• Cover and refrigerate cooled pie until ready to serve.
• Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
• Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
• Leftover pie should be covered and stored in refrigerator.

SALTED CARAMEL PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees.
• Melt butter and brown sugar in a large saucepan over medium heat until just melted and combined. Add vanilla.
• Meanwhile, in a large bowl, mix 2 eggs. Gradually pour mixture into eggs. You don't want to scramble them.
• Mix in flour. Sprinkle baking powder over the mixture and blend in well. Add pecans.
• Grease a jelly roll pan, line with graham crackers. Crack sea salt to cover them.
• Pour mixture over graham crackers.
• Bake 20 minutes.

SALTINE CRACKER PIE

Steps:

• 1. Heat oven to 350 degrees .
• 2. Butter a pie pan & set aside .
• 3. Crumble crackers very fine & put in a med mixing bowl. Add pecan pieces & baking powder . Stir to mix .
• 4. Beat egg whites till stiff . Add sugar and vanilla & beat together
• 5. Pour egg whites over cracker mixture & fold together until well mixed . Pour into pie pan & bake until golden brown & crusty . Cool completely .
• 6. I top with whipping cream or have it on the side . Some of my family don't like whipped cream, go figure ! Lol