Kentucky Ritz Cracker Pie

 


Crust:
3 egg whites
3/4 cup sugar
1 teaspoon vanilla
25 Ritz or Saltine crackers, crushed
1 cup pecans, chopped 

Mix crackers and pecans together in a small bowl, set aside. Beat three egg whites until foamy then slowly add in sugar and vanilla until medium peaks form. Fold together with crackers and pecans and press into greased pie pan. Bake at 300° for 30 minutes. Cool crust completely. 

Topping:
1 1/2 cups heavy whipping cream, cold
1 teaspoon vanilla 
1/2 cup powdered sugar
2 tablespoons & 1/2 teaspoon sugar
1 tablespoon plus 1/4 teaspoon cocoa powder
pinch of salt

Whisk together dry ingredients in a separate bowl, set aside. In a clean and chilled metal bowl with mixer, beat cream and vanilla on low speed, gradually increasing speed until slightly thickened, slowly add in dry ingredients and continue beating until peaks form. Don't over-beat, but don't stop until cream has reached a thick, billowy consistency (think the thickness of Cool Whip). Spread cooled crust with topping. Refrigerate 8 hours or overnight.

Crust


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