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.
- 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.)
- 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.
- 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.)
- 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.)
- 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.)
- 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.)
- 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.)
.JPG "Ritz Cracker Pie")
🎀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
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
- 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.
- 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.
- 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.
- 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.
- Arrange the remaining crackers in the crust in a decorative manner.
- 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.
- Remove from the oven and allow to cool completely before cutting into wedges to serve. Yummo!
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If you've been blessed with a bumper crop of pears this year, this small-batch Pear, Vanilla & Cardamom Jam is the perfect way to turn them into something truly special. It makes only 3 1/2 pints of the most delicious jam. Pears don't store well, so preserving them while they're at their sweetest is a wonderful way to enjoy their flavor all winter long.
This jam combines tender cooked pears with warm cardamom and fragrant vanilla for a beautifully amber, aromatic spread that feels both cozy and elegant. It's simple to make, absolutely delicious and a lovely choice. If you only plan to make one type of jam this autumn. You won't regret trying this one.
When my children were growing up I used to make up bottles and bottles of jams, jellies, pickles and conserves every year. It was just a matter of course and something which I really loved to do and it always all got used up. The end of August and months of September/October my house was filled with the smells of a great harvest being put up for the winter months. It was a glorious smell. A Home Sweet Home kind of a smell.
Of course there is only me left in the house now and so I do not do near as much preserving as I used to. Every once and then, however, I will do a particularly small batch up of something I really want to try, either for self use or for gifting. We have some really good farm markets nearby that do carry a lovely selection of good quality home preserves, pickles, etc.
I was gifted with a basket of pears recently and so I wanted to use them up. I made some into pear sauce and then I used some to make this delicious Pear, Vanilla & Cardamom Jam. Vanilla and Cardamom are spices/flavours that really help to enhance and highlight the natural sweetness of pears.
Pear Jam isn't something which you see done very often. I don't think I have ever seen it in the shops. This will be a real treat in the winter months to come and I have to say . . . I did have a little taste and it is very, VERY delicious indeed! One thing I also liked about this recipe was that it didn't make a ton of jam. Always a plus in the smaller household!
If you only make one kind of jam this autumn, let it be this. You will not be sorry. I guarantee!
INGREDIENTS NEEDED
TO MAKE
🍐PEAR, VANILLA & CARDAMOM JAM🍐
The usual suspects.
- 8 cups of peeled, seeded, and coarsely chopped pears
- the juice of one lemon
- 2 vanilla beans
- 1/2 tsp ground cardamom
- 4 cups granulated sugar (380g)
- 1 packet of pectin
🍐INGREDIENTS NOTES🍐
Pears
I used conference (Bosc) pears. They can be a little firmer than other pears, but cook own breautifully to make a lovely textured jam.
Lemon Juice
The juice of one lemon adds brightness and helps balance the sweetness of the pears. It also supports proper setting and color retention in fruit preserves.
Vanilla Beans
Split vanilla beans infuse the jam with a soft fragrant sweetness, and the fleck of vanilla throughout the jar make it look extra special. Those little specks are a part of what makes this jam so beautiful.
Cardamom
A warm cozy spice that pairs exceptionally well with pears. Warm and comfy without overpowering.
Sugar
Granulated sugar sweetens the jam and helps it to set properly. Pears are naturally mild, so sugar brings out their flavor and creates that gorgeous amber colour.
Pectin
This is added to ensure a reliable set. Pears are lower in natural pectin than fruits like apples or citrus, so a packet of pectin helps the jam to reach the perfect consistency every time. You can use powdered or liquid. In the U.K. they have jam sugar which has the pectin already added to it.
HOW TO MAKE
🍐PEAR, VANILLA & CARDAMOM JAM🍐
Jams are not as difficult to make as some might suppose.
- Combine the pears, sugar and lemon juice in a large pot with a heavy bottom. (A heavy bottom pan ensures an even cook. Make sure the pot is large enough. Sugar expands exponentially when heated to a boil.)
- Split the vanilla pods, scraping any seeds into the pears, and add the split pods to the pears along with the sugar. (This really helps to infuse the jam with plenty of vanilla flavor.)
- Cook over medium heat until the pears are very soft and can be mashed with the back of a spoon. Stir in the cardamom. At this point you can remove the pods if you wish. (I leave the pods in.)
- Add the pectin and bring the mixture to a full rolling boil. (That is a boil that cannot be stirred down.) Boil for a full five minutes.
- Have your jars ready. They should have been sterilized with boiling water or in the very hot cycle of the dish washer. Sterilize the lids in a pan of boiling water. Keep warm. (I usually set the jars out onto a lipped baking tray. A funnel with a wide mouth also comes in handy for spooning the jam into the jars and helps to keep the rims clean. Sterilize this also.)
- Fill your jars with the jam and then wipe the rims clean of any residual jam with a clean cloth. Apply the hot lids and then screw on the rims. (Cleaning the rims helps preserve the integrity of the seal.)
- Process the filled jars in a boiling water bath for 10 minutes. (This is essential.)
- Remove and place on towel lined baking tray. Let cool, undisturbed, for about two hours. The lids should seal during this time. The lids will pop down. You should hear them doing this. (Be careful when removing the jars. If you are using a proper canning pan, it should have a rack that you can lift out. Otherwise use some heavy duty tongs.)
- Check to ensure the jars have sealed by pushing down on the center of the lids. If there is no give the jars have sealed. Store in a dry cool dark place.
🍐HINTS AND TIPS FOR JAM MAKING SUCCESS🍐
Use perfectly ripe fruit
Ripe fruit gives the best flavor and texture. Underripe pears can be hard and take longer to cook, while overripe fruit may affect the set.
Prep the fruit evenly
Chop fruit into even pieces so that it cooks at the same rate. I use this style of chopper which works quickly and ensures that the fruit is the perfect size.
Use a heavy-bottomed saucepan
A sturdy pot prevents scorching and helps the jam to cook evenly. This is what professionals recommend for consistent results.
Add flavors early
Scraping vanilla seeds into the pot and adding the pods right from the start infuses the jam deeply and evenly. Warm spices like cardamom bloom beautifully when added while the fruit cooks.
Know your boil
A full rolling boil is essential - it's the kind of boil that cannot be stirred down. This ensures that your pectin activates properly and your jam sets as it should. Five minutes is spot on for reliability.
Sterilize everything
Clean jars and lids are non-negotiable. I sterilize my jars in boiling water or on the dishwasher's hottest cycle (if you dishwasher has one.) Lids are done in simmering water for safe preserving.
Fill jars while hot
Hot jam into hot jars prevents cracking and helps to create a strong seal Wiping rims clean before adding lids ensures nothing interferes with the seal.
Process properly
A 10-minute water bath gives your jars a safe, stable seal. As they cool afterwards a tell-tale popping sound or ping lets you know they have sealed properly.
Check your seals
Press the center of each lid once cool. If there's no give, the jar has sealed properly and is ready for storage. If the lid flexes, refrigerate and enjoy soon.
Store in a cool, dark place
Light and heat can dull flavors and colours over time. A cool pantry keeps your jam beautiful and delicious for months to come.
🍐FREQUENTLY ASKED QUESTIONS🍐
WHY IS JAM A GOOD WAY TO USE PEARS?
Pears don't keep long once picked, so preserving them is one of the best ways to avoide waste.
WHAT MAKES THIS JAM DIFFERENT?
This version of pear jam is infused with vanilla and warm cardamom, giving it a cozy, aromatic flavour.
WHAT KINDS OF PEARS WORK BEST?
I used Bosc/Conference pears. They can be a bit harder than other pears, making them ideal for cooking as they tend to hold their shape a bit better.
HOW DOES THE VANILLA FLAVOUR EVENLY DISTRIBUTE THROUGH THE JAM?
The vanilla beans are split and the seeds scraped into the pot, along with the scraped out pods. This ensures the flavour infuses deeply and creates lovely little vanilla flecks throughout.
DO I NEED TO REMOVE THE VANILLA PODS AFTER COOKING?
You can, but you don't really need to. I like to leave them in, helping to infuse the jam even more with it's lovely flavour.
DO I NEED TO ADD PECTIN?
Pears are lower in natural pectin than fruits like apples or citrus. Adding the packet of pectin ensures the jam reaches a proper set when boiled for five minutes at a full rolling boil.
HOW CAN I TELL IF MY JARS HAVE SEALED PROPERLY?
After processing, the lids should "pop down" as they cool. You will hear them doing this. Press the center of each lid; if there is no give, the jar is sealed. If a jar has not sealed, you must refrigerate it and use it first.
HOW LONG WILL THIS JAM KEEP?
Once sealed, the jars should be stored in a dry, cool, dark place. Properly processed jam will keep for many, many months.
🍐A FEW OTHER PRESERVES THAT YOU MIGHT ENJOY🍐
I no longer make huge batches of jam like I used to make, but I do still like to make jams and preserves. Here are a few smaller yet still delicious jams that I enjoy making each year.
PEAR & SAFFRON JAM - A beautifully golden, small-batch preserve that turns ripe conference pears into something truly special. This recipe uses just a handful of ingredients and makes one perfect jar. Ideal for when you don't want a huge batch. The pears macerate with sugar, lemon and a pinch of saffron, releasing their juices and deepening their flavor before being gently cooked into a soft, fragrant jam. The result is a pretty, amber-coloured spread with a delicate floral warmth.
Pin this delicious recipe to your Jam Making, Preserving or Fruit recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Makes 3 1/2 pints
Pear, Vanilla & Cardamom Jam
Delicious, jewel-like jam with beautiful flavors. Simple to make. The perfect taste of autumn to store for the winter months ahead.
Ingredients
- 8 cups of peeled, seeded, and coarsely chopped pears
- the juice of one lemon
- 2 vanilla beans
- 1/2 tsp ground cardamom
- 4 cups granulated sugar (380g)
- 1 packet of pectin
Instructions
- Combine the pears, sugar and lemon juice in a large pot with a heavy bottom.
- Split the vanilla pods, scraping any seeds into the pears, and add the split pods to the pears along with the sugar.
- Cook over medium heat until the pears are very soft and can be mashed with the back of a spoon. Stir in the cardamom. At this point you can remove the pods if you wish.
- Add the pectin and bring the mixture to a full rolling boil. That is a boil that cannot be stirred down. Boil for a full five minutes.
- Have your jars ready. They should have been sterilized with boiling water or in the very hot cycle of the dish washer. Sterilize the lids in a pan of boiling water. Keep warm.
- Fill your jars with the jam and then wipe the rims clean of any residual jam with a clean cloth. Apply the hot lids and then screw on the rims.
- Process the filled jars in a boiling water bath for 10 minutes.
- Remove and place on towel lined baking tray. Let cool, undisturbed, for about two hours. The lids should seal during this time. The lids will pop down. You should hear them doing this.
- Check to ensure the jars have sealed by pushing down on the centre of the lids. If there is no give the jars have sealed. Store in a dry cool dark place.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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