Best Walnut Pie Or The Ritz Dessert Recipes

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NANA'S RITZ CRACKER PIE (WITH WALNUTS)



Nana's Ritz Cracker Pie (With Walnuts) image

Sounds strange, but tastes great! This is my mother-in-laws recipe and my husband insisted I share it with you! Make sure you serve it with whipped cream on top!

Provided by Vitameatavegamin Gi

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

21 Ritz crackers, finely crushed
1/2 cup walnuts, finely chopped
1 teaspoon baking powder
3 egg whites
1 cup sugar
1 teaspoon vanilla
1 (8 ounce) container whipped topping (like Cool Whip)

Steps:

  • Preheat oven to 325 degrees.
  • Prepare an 8" pie pan with cooking spray (Pam).
  • In a gallon size ziplock bag, crush the 21 Ritz Crackers until almost powder-like.
  • Add the finely chopped walnuts and 1 teaspoon baking powder.
  • Toss with a fork and set aside.
  • In a stand mixer or medium bowl using a hand mixer, beat the 3 egg whites until fluffy.
  • Slowly add 1 cup of sugar and 1 teaspoon vanilla. Beat until stiff and glossy in appearance.
  • Fold the crackers/nuts into the egg whites and pour into the pie pan.
  • Bake for 30 minutes.
  • Allow to cool completely in refridgerator and top with whipped topping before serving. (Optional- add chocolate shavings on top). Enjoy!

Nutrition Facts : Calories 271.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 22.8, Sodium 170.3, Carbohydrate 35.4, Fiber 0.7, Sugar 28.4, Protein 4

ENGLISH WALNUT PIE



English Walnut Pie image

My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.

Provided by Vivian

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

3 eggs
¼ teaspoon salt
¾ cup white sugar
2 teaspoons vanilla extract
¾ cup light corn syrup
1 cup chopped walnuts
¼ cup butter
1 (9 inch) deep dish pie crust

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
  • Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g

WALNUT PIE WITH MOLASSES AND ORANGE



Walnut Pie With Molasses and Orange image

This pie is fudgy, nutty, salty-sweet and spiked with citrus. It's a meeting of sorts, between arguably Britain and America's greatest desserts: the treacle tart and pecan pie. Cut corners by grating the crust instead of rolling it out, but don't skip making your own bread crumbs and roasted walnuts; the texture and flavor rely on the freshness of both. Once you've prebaked the crust to biscuit brown, err on the side of undercooking the molasses-custard filling: It'll firm up when cooled and stay gooey for days.

Provided by Clare de Boer

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch pie (about 10 servings)

Number Of Ingredients 10

Shortcut Pie Crust (see recipe)
4 1/2 ounces/130 grams whole raw, unsalted walnuts (about 1 1/2 cups)
1 cup plus 1 tablespoon/255 milliliters light corn syrup
Zest of 1/2 navel orange (about 1 teaspoon) and 1/4 cup juice (from the whole orange)
1 tablespoon blackstrap molasses
1/4 teaspoon ground ginger
3/4 teaspoon kosher salt
3 ounces/85 grams crustless white bread (crusts removed or reserved for another use), torn into small pieces, then pulsed in a food processor until very fine (about 2 lightly packed cups)
1/2 cup/120 milliliters heavy cream, plus more for serving
1 large egg plus 1 large egg yolk

Steps:

  • Prepare the Shortcut Pie Crust through Step 3.
  • Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
  • While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
  • In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.

WALNUT PIE OR THE RITZ DESSERT



Walnut Pie or The Ritz Dessert image

In 1980,a friend of mine worked as a cook at a large cafeteria chain in Baton Rouge ,this was one of their signature pies.She knew it was my favorite.So she made this recipe up for me .It is wonderful,and very eazy to make and frankly ,I can not tell the difference in this and the original from the Cafeteria,s...

Provided by Mary R Morris

Categories     Other Desserts

Time 55m

Number Of Ingredients 6

16 ritz crackers(the original)
1 cup of chopped walnuts or pecans
3 egg whites
1 cup of sugar
1 teaspoon of vanilla extract
1/4 pint whipping cream-whipped

Steps:

  • 1. Combine chopped nuts and crackers which have been finely crumbled(use rolling pin).Beat egg whites stiff;add sugar.Fold in to cracker and nut mixture,add vanilla.
  • 2. Pour into 9inch pie pan and bake in a slow oven-300 degrees for 45 minutes untill golden brown.This cooks like a meringue.Cool and refigerate.Top pie with 1/4 pint whipped cream or you can use cool whip.My husband like it toped with ice cream.The original use's whipped cream.This pie may be made a day before serving.....

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