Peanut Pie with Cracker Crust
The ultimate comfort food, Peanut Pie with Cracker Crust combines a rich, creamy filling with a crunchy, salty crust. This easy, no-fuss dessert is perfect for any occasion, from family gatherings to quiet nights in. Treat yourself to a slice tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Peeler
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 20 pieces Ritz Crackers Crushed fine
- ½ cup granulated white sugar
- ¾ cup chopped peanuts Dry Roasted with lower salt works best
- 3 pieces egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons granulated white sugar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ ounce bittersweet chocolate
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This initial step is crucial as it sets the stage for a perfectly baked pie.
- Take the Ritz crackers and crush them into fine crumbs. A food processor works well for this, but you can also place them in a zip-top bag and use a rolling pin. The goal is to create a powder-like consistency. Once crushed, transfer them to a medium-sized bowl.
- Add the ½ cup of granulated white sugar and ¾ cup of chopped peanuts to the bowl with the cracker crumbs. Mix everything together thoroughly until the ingredients are well combined. This mixture will serve as your crust.
- In a separate medium-sized bowl, beat the 3 egg whites until they form stiff peaks. You can use a hand mixer, a stand mixer, or even a whisk if you’re feeling strong. Beating the egg whites until they hold their shape is essential for achieving a light texture.
- Add ¼ teaspoon of cream of tartar and the remaining ½ cup of granulated white sugar to the beaten egg whites. Gently fold in the sugar and the cream of tartar using a spatula, being careful not to deflate the egg whites.
- Next, fold the cracker mixture gently into the egg white mixture. You want to combine them without losing the airiness of the egg whites. This folding technique ensures your filling remains light and fluffy.
- Pour the combined mixture into a 9-inch pie pan, spreading it evenly. This pie will rise as it bakes, so don’t worry if it looks a bit full.
- Bake the pie in the center of the preheated oven for 20 minutes. Keep an eye on it to ensure it doesn’t brown too much. When it’s done, the top should be slightly puffed and golden.
- Once baked, remove the pie from the oven and let it cool completely. For the best results, refrigerate it for 3 to 4 hours. This allows the filling to set and enhances the flavors.
- When you’re ready to serve, make the topping. In a medium-sized metal bowl, place a metal whisk and put both in the freezer for about 10 minutes to chill. This step is essential for achieving the perfect whipped cream.
- Once chilled, take the bowl and whisk out of the freezer. Add 1 cup of heavy whipping cream, 2 tablespoons of granulated white sugar, and ½ teaspoon of vanilla extract into the bowl. Whip vigorously until stiff peaks form. It may take a few minutes, but don’t give up; the key is having everything cold!
- Finally, scoop the whipped cream onto the pie, covering the center two-thirds while leaving the edges visible. This presentation adds a lovely touch. To garnish, use a vegetable peeler to create chocolate shavings from the ½ ounce of bittersweet chocolate and sprinkle them over the whipped cream.
Notes
It is important to use fresh new nuts or they won’t rise to the top like they should.
Crush the crackers VERY well. Make them like powder.
It is important to use the Ritz type crackers and not some other type of cracker.
20 Ritz crackers is just about one sleeve of crackers.
You can use either fresh whipped cream OR cool whip. It is up to you. The whipped cream tastes better though.
You are going to wonder how this makes a crust since the crackers mixed in with the pie filling, but trust me, it will work itself out in the oven.
Don’t place the whipped cream onto the pie until ready to serve.
If you don’t have bittersweet chocolate, dark chocolate is fine to use.