Ritz Cracker Pie Paula Deen Recipes

RITZ CRACKER PIE

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.

PAULA DEEN'S BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F
• Spray a 13 x 9 inch baking dish with cooking spray.
• In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
• Mix well.
• Place the mixture in pan.
• Top with crushed crackers and pour the melted butter evenly over crackers.
• Bake for 35 minutes or until set and browned.

PIG PICKIN' PIE

Steps:

• Mix crackers, melted butter and sugar well then press firmly into the bottom of a 13x9 baking dish (or in the bottom and up the sides of 2 9-inch regular pie plates); set aside. Combine crushed pineapple (with syrup) and pudding mix in a large bowl and stir until mixed well. Fold in cool whip until all ingredients are well combined. Spoon pie filling evenly over crust(s). Cover and refrigerate 4-6 hours before serving.

MRS. SALTER'S PEANUT BUTTER PIE

Steps:

• Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 °F.
• Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes OR sauté the raw sliced squash in 2-3 tablespoons of butter until cooked.
• Then pour the cooked squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.
• In separate medium size skillet, sauté the sliced onion in butter for 5 minutes.
• Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
• Cook's Note: The original recipe called for the squash to be stewed in water; however, Paula now prefers to sauté the squash in butter, as squash naturally contains a lot of water on it's own.

RITZ CRACKER PIE

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.

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.