Ritz Cracker Pie

One of my mom’s favorite pies which definitely falls into the “better than the sum of its parts” category is Luby’s “Butternut Brownie Pie” which has nothing to do with brownies at all. It’s a pie made with baked egg whites, graham crackers and lots of nuts and it’s delicious. I like it so much that I decided to try it’s cousin, the Ritz cracker Pie – not to be confused with “Mock Apple Pie” which can also be made with Ritz crackers.

I guess you could call this a poor man’s torte because it has a full cup of ground Ritz crackers and only a half cup of chopped pecans. I actually used chopped glazed pecans, but most recipes for pies like this just call for regular nuts. And then there are the chocolate chips. Don’t leave those out!

I wasn’t sure I’d post this one since most of the recipes here on Cookie Madness are highly sophisticated, fancy, time consuming affairs (if you’re new here, that’s a joke), but Todd gave this an “un-fished-for” compliment so I had to post it. Don’t let my picture put you off because you can definitely dress this up better than I did.


4.0 from 1 reviews
Ritz Cracker Pie
Prep time
Cook time
Total time
A pie made with Ritz crackers
Recipe type: Dessert
Serves: 6
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¾ cup sugar or 2/3 if you are using glazed nuts
  • 2/3 cup semi-sweet chocolate chips
  • 1 cup Ritz cracker crumbs (35 crackers)
  • ½ cup chopped toasted pecans or glazed pecans (like B. Lloyd’s)
  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • Garnish: More nuts or caramel sauce
  1. Preheat oven to 350 degrees F. and butter a 9 inch glass pie plate.
  2. Beat egg whites and vanilla to soft peaks. Combine baking powder and sugar and gradually add to egg whites, continually beating until peaks are stiff. Fold in chocolate chips, cracker crumbs and pecans. Spread this mixture across bottom of pie plate and bake for 25 minutes. Let cool completely.
  3. Whip cream until soft peaks form. Add sugar and vanilla and beat to stiff peaks. Spread over cooled pie. Chill until ready to serve. Garnish with caramel sauce or more nuts

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  1. says

    …”highly sophisticated, fancy, time consuming affairs, but Todd gave this an unfished-for compliment” …that struck me as funny.

    Looks yummy.

  2. Martha says

    My mom made a Mock Pecan Pie.

    Mock Pecan Pie (Mom called Rum Pie)

    2 eggs, beaten
    2/3 cup margarine, melted
    2/3 cup granulated sugar
    2/3 cup light corn syrup
    2/3 cup regular rolled oats
    1/4 tsp salt
    1 tsp vanilla (or rum flavoring)
    Unbaked 9-inch pie crust

    Combine the eggs, margarine, sugar, corn syrup, oats, salt and vanilla. Mix well. Pour into unbaked pie crust and bake in 350° oven for 1 hour.

  3. says

    Hi Martha,

    Thanks for the recipe. That’s definitely an interesting one.

    And speaking of Ritz Crackers, I tried another recipe today using Ritz Crackers, condensed milk and Skor bits. It’s some old recipe that came up when I put the ingredients into Google. Sadly, it was horrible. LOL.

    The pies are good, though. I’ll bet even the mock apple pie is pretty good.

  4. Barbara says

    Hmm, looks quite interesting! Reminds me of that Ritz cracker “apple” pie, where you use crushed ritz crackers instead of apples…I’ve never tried it myself, but apparently, you can’t taste the difference 0-0

  5. says

    I always liked Luby’s( I used to live in Phx, AZ and there was one there), but now when I think of Luby’s, I think of that horrible shooting!!

    I used to read the ritz cracker box with fascination at the “mock apple pie” when I was a kid.

  6. alyssa says

    hi anna, this pie is very interesting. have to confess i’m not familiar with these types of pie : (
    am really curious about the textures… is the meringue base supposed to be crisp like dacquoise or more soft, more like pavlova or something similar?

  7. says

    Alyssa, I’m sorry it took me so long to answer that question. It’s more like the meringue in a dacquoise. I guess if you cooked it less on purpose or by accident you wouldn’t get the same crispness, but mine was pretty crisp.

  8. JUNE says

    When we lived in Texas, we used to order this pie at Luby’s over any other dessert (except perhaps their carrot cake) and absolutely loved it. Although unusual sounding, it’s very well worth trying and may become your family’s favorite, also. I don’t remember Luby’s as having chocolate chips, however, and will make it without them at first.

  9. Lucy says

    I got this recipe from a teacher with whom I student taught. Now that I’m a teacher, I had my students prepare it and it has been one of the best recipes for them!! They all loved it. . . I would highly recommend it!

  10. Nancy says

    I have been making this pie for years. It was handed down from my sister-in-law’s mother who made the Ritz base and froze it. When a pie was called for she’d take it to a friend with a carton of whipping cream and chocolate shavings for them to finish off. We don’t use choco chips but double the nuts. Also, the whipped cream topping has no sugar and we top that with Swiss choco curls. Beautiful and yummy!!!

  11. Ellen says

    This pie has been on our Thanksgiving dessert table since the recipe was first published. It’s very rich but yummy.

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