Ritz Cracker Pie (Sweet & Salty Caramel Custard Pie)

 

If you are a fan of sweet and salty desserts, this Ritz Cracker Pie is about to become your newest obsession.  Inspired by a vintage UK recipe I found online and adapted to use North American measures and ingredients, it just might be one of the ugliest desserts you will ever bake, but I can guarantee that what it lacks in looks, it more than makes up for in flavour!! Every mouthful is dangerously delicious.

Simple ingredients, easy steps, and that irresistible sweet-salty magic make this pie a must-try for any home baker craving something nostalgic, unique and unbelievably good!

 

I have always been a huge fan of salty and sweet combinations. Chocolate covered potato chips?  Yes I do!  Chocolate dipped Pretzels?  Count me in!  Sweet and salty anything and I am all over it. That combination is truly is a weakness of mine.

I saw this recipe the other day on Pinterest. I have adapted it to North American Ingredients so that everyone can enjoy it, no matter where you might live.

It might well be one of the ugliest pies you have ever seen . . . if not THE ugliest! Even a coat of icing sugar doesn't pretty it up. There are not too many cakes and sweet bakes that don't look better with a dusting of icing sugar. This is the exception. It is still downright ugly. But boy oh boy, what it lacks in looks it  more than makes up for in taste!

The crust is a mix of crushed ritz crackers, desiccated coconut, melted butter and Demerara (Turbinado) sugar. The filling is a rich caramel custard . . .  you create it by melting butter together with heavy cream, two kinds of sugar, eggs and some dry milk powder. This gets poured over more crackers which have been layered in the pan. I recommend crumbling them a bit as layering them did create a bit of a problem when it came to cutting the pie into servings. It would just make a more attractive cut if the crackers were crumbled somewhat.

Altogether though,  this is one very delicious pie. Admittedly this is not for anyone who is on a diet, or trying to avoid sugar or fat. Its loaded with all of that and salt too from the crackers. That makes this a once in a blue moon, if not lifetime, treat!  I highly recommend!

 

🎀INGREDIENTS NEEDED TO MAKE RITZ CRACKER PIE🎀

Except for the powdered milk you probably have everything in your kitchen right now.

For the crust:

• 125g ritz crackers (4 1/2 ounces) (1 1/4 cups of crumbs)
• 75g melted butter (1/3 cup)
• 75g demerara sugar (6 1/2 TBS, turbinado)
• 50g dessicated coconut (2/3 cup)

For the filling:

• 150g butter (2/3 cup)
• 150ml double cream (2/3 cup)
• 150g soft light brown sugar (3/4 cup)
• 150g demerara sugar (3/4 cup turbinado)
• 2 TBS dry milk powder
• pinch of salt
• 3 large free range eggs

To finish:

• a further 125g of ritz crackers, approximately (4 1/2 ounces)

 

🎀INGREDIENTS NOTES🎀

Ritz Crackers (Crust and Filling Layers)

The crust is made from finely blitzed Ritz giving the pie a salt/sweet buttery base that complements the caramel custard. The second addition of crackers for the filling adds texture. I do recommend coarsely crumbling them rather than layering them for ease in cutting the finished pie.

Demerara Sugar (Turbinado)

This is used both in the filling and the crust. It's coarse, caramel-like flavour deepens the favor of the custard and adds crunch to the crust. It is like a coarse granulated brown sugar or also known as coffee sugar.  Perfect for building caramel notes.

Dessicated Coconut

This adds a subtle chew. Use UNSWEETENED coconut as the pie is sweet enough.

Butter

This is used generously in the crust and the filling. In the crust it binds the crumbs and in the filling it melts with the cream and sugars to form a delicious caramel custard base.

Double Cream (Heavy Cream)

Provides richness and helps to create the silky caramel custard. Whipping cream also works.

Soft Light Brown Sugar

Adds moisture and a deeper caramel flavour.

Dry Milk Powder

I'm not sure exactly what this does, but I suspect it contributes to the caramelization.

Eggs

Essential for thickening the caramel custard

Salt, just a pinch but important

Salt helps to enhance the sweet/salty profile that makes this pie so irresistible, especially when paired with the crackers' natural saltiness.

 

🎀HOW TO MAKE RITZ CRACKER PIE🎀 

This is a very simple make. There is no rolling out of a crust of anything.

1. Preheat the oven to 325*F165*C/ gas mark 3. Butter and then baseline a 9 inch spring form pan. Butter the sides really well also. Set aside. (Its a sticky pie so do butter everything really well.)
2. Place the crackers for the crust in a food processor and blitz until fine. Add the melted butter, sugar and coconut. Blitz again to combine. Press into the bottom of the spring form pan. (You can use the bottom of a metal measuring cup to really press the crust in firmly.
3. Place the butter, cream, sugars and milk powder into a saucepan. Cook, stirring, over moderate heat until the mixture comes to a boil and everything is well mixed together. (DO not allow it to come to a rolling boil completely. Take it off the heat as soon as it starts to boil.)
4. Let cool slightly. Beat the eggs together and then temper them with a bit of the caramel mixture. Whisk this mixture back into the caramel, then pour the whole thing through a sieve, discarding any solids and set aside. (Both very important steps. Don't skip pouring it through a sieve.)
5. Arrange the remaining crackers in the crust in a decorative manner. (After making this several times, I recommend crumbling the crackers coarsely, not leaving them whole. This makes for easier cutting later on.)
6. Pour the caramel custard over top and place the pan on a baking sheet. Bake in the preheated oven for 45 minutes until golden brown. (The baking sheet makes for ease in putting the pan into the oven and taking it out, also helps prevent anything that might leak from dirtying up your oven.)
7. Remove from the oven and allow to cool completely before cutting into wedges to serve. (This is great served either just warm or completely cold.)

 

🎀HINTS & TIPS FOR SUCCESS🎀

Butter your pan generously

The springform pan should be buttered and baselined with baking paper, the sides being buttered really well to prevent sticking.  This pie is a stick and rich pie so proper greasing makes unmolding easier.

Blitz the crust finely for the best texture

The crust works best when the crackers are blitzed until fine, then thoroughly combined with the butter, sugar and coconut before pressing into the pan. A fine crumb helps the crust hold together.

Melt the caramel mixture gently

You can cook the butter, cream, sugars, and milk powder over moderate heat until everything is melted and just comes to the boil. Gentle heat prevents scorching and keeps the caramel smooth.

Temper the eggs slowly

This is one of the most important success tips. Tempering prevents scrambled eggs by slowly whisking the hot caramel into the beaten eggs to raise their temperature gradually. Take your time here - rushing can cause curdling.

Always strain the custard

Even with tempering some eggy bits are sure to escape. Straining gets rid of these.

Don't overlap the whole crackers

Overlapping them makes the pie very difficult to cut. I recommend laying them in a single layer or even crumbling them into coarse pieces for easier cutting when the pie is finished.

Expect an ugly pie and embrace it

This pie, I'm not going to kid you, is downright unattractive.  It is however delicious. Don't judge a book by it's cover.

Serve warm or cool - both are delicious

This pie is as delicious served warm as it is served cold. Warm gives a softer custard. Cool gives cleaner slices.

 

🎀FREQUENTLY ASKED QUESTIONS🎀

WHAT DOES THIS PIE TASTE LIKE?

This pie is a sweet/salty caramel custard dream. The crusty is buttery, coconutty, and slightly salty from the crackers, while the filling is a rich caramel custard made from butter, cream, sugars and eggs.

IS THIS PIE SUPPOSED TO LOOK UGLY?

Yes, and that is part of it's charm. It is probably one of the ugliest pies you have ever seen, but the flavor more than makes up for it. It does look a lot better when cut into wedges.

WHY ARE RITZ CRACKERS USED IN THE CRUST AND THE FILLING?

The crust uses crushed crackers for texture and saltiness, while the second layer of whole crackers adds crunch and contrast. I recommend that you crumble the crackers slightly when putting the into the crust rather than overlapping them for easier slicing.

WHY DRY MILK POWDER?

The recipe includes dry milk powder. This enriches the custard and helps with the caramelization.

HOW DO YOU TEMPER EGGS?

You temper eggs by whisking a little bit of the hot caramel mixture into the beaten eggs, SLOWLY.  This will help to raise their temperature without cooking them, prevents scrambled bits and ensures a smooth custard.

SHOULD I STRAIN THE CUSTARD?

Yes, even with careful tempering, tiny eggy bits can sneak in. Straining guarantees a silky filling with no lumps.

IS THIS PIE REALLY SWEET?

I'm not going to lie. it is extremely rich and indulgent and sweet. Loaded with butter, sugar, cream and salty crackers. This is a once in a blue moon treat.

WHATS THE BEST WAY TO SERVE IT?

 

Its lovely served just warm and cut into wedges with a dollop of cream, clotted cream or even ice cream on top. If you leave it to cool completely however, you will get much nicer slices.

 

🎀A FEW OTHER PIE RECIPES TO ENJOY🎀

I have never met a dessert pie that I did not fall in love with. Here are a few more favorites to enjoy!

MAPLE WALNUT VINEGAR PIE - Maple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie.  Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves! You can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!

RAISIN & SOUR CREAM MERINGUE PIE - Crisp pastry crust filled with a lush creamy sour cream filling, dappled with sweet plump raisins.  Topped with a pile of sweet fluffy meringue. Its best to let it chill and set up prior to cutting into wedges to serve. This is rich and delicious. An old family favorite.

 

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Yield: One 9-inch pie

Author: Marie Rayner

Ritz Cracker Pie

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

If you are a fan of salty and sweet, you will quite simply love this pie. Its not very pretty but it more than makes up for that in taste!

Ingredients

For the crust:

• 125g ritz crackers (4 1/2 ounces) (1 1/4 cups of crumbs)
• 75g melted butter (1/3 cup)
• 75g demerara sugar (6 1/2 TBS, turbinado)
• 50g dessicated coconut (2/3 cup)

For the filling:

• 150g butter (2/3 cup)
• 150ml double cream (2/3 cup)
• 150g soft light brown sugar (3/4 cup)
• 150g demerara sugar (3/4 cup turbinado)
• 2 TBS dry milk powder
• pinch of salt
• 3 large free range eggs

To finish:

• a further 125g of ritz crackers, approximately (4 1/2 ounces)

Instructions

1. Preheat the oven to 325*F165*C/ gas mark 3. Butter and then baseline a 9 inch spring form pan. Butter the sides really well also. Set aside.
2. Place the crackers for the crust in a food processor and blitz until fine. Add the melted butter, sugar and coconut. Blitz again to combine. Press into the bottom of the spring form pan.
3. Place the butter, cream, sugars and milk powder into a saucepan. Cook, stirring, over moderate heat until the mixture comes to a boil and everything is well mixed together.
4. Let cool slightly. Beat the eggs together and then temper them with a bit of the caramel mixture. Whisk this mixture back into the caramel, then pour the whole thing through a sieve, discarding any solids and set aside.
5. Arrange the remaining crackers in the crust in a decorative manner.
6. Pour the caramel custard over top and place the pan on a baking sheet. Bake in the preheated oven for 45 minutes until golden brown.
7. Remove from the oven and allow to cool completely before cutting into wedges to serve. Yummo!

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