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Ritz Cracker Pie

by on June 27, 2009 · 16 comments

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.


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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Published on June 27, 2009

{ 16 comments… read them below or add one }

Katrina June 27, 2009 at 11:32 am

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

Looks yummy.

clumbsycookie June 27, 2009 at 1:55 pm

I was gonna write the same thing as Katrina, witch is almost as funny, ahahah!

VeggieGirl June 27, 2009 at 2:46 pm

Now THAT’S intriguing!

Sue June 27, 2009 at 3:42 pm

I’m glad that this “highly sophisticated” concoction made the cut. :-) It looks great!!

Martha June 28, 2009 at 8:42 am

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.

Anna June 28, 2009 at 11:18 am

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.

bakingblonde June 28, 2009 at 2:23 pm

What a fun pie recipe! haha

Barbara June 29, 2009 at 6:05 am

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

Randi June 29, 2009 at 7:29 am

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.

alyssa June 29, 2009 at 1:10 pm

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?

Anna June 30, 2009 at 7:10 am

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.

Danielle June 30, 2009 at 8:03 pm

I’m so intrigued by this one. I might just have to give it a try! I’m glad you decided to post it.

JUNE July 26, 2009 at 3:50 pm

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.

Lucy December 7, 2009 at 3:02 pm

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!

Crystal December 13, 2010 at 6:03 pm

This is the best pie

Nancy November 20, 2011 at 10:32 am

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!!!

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