I had no intentions of baking ANOTHER pie. We have pie coming out our ears over here and I’m pretty sure my neighbor recipients are getting a little tired of the sweet treats – is that possible?
But, I had Ritz crackers in the cupboard and I was so overtly pleased with the way the last Salted Margarita Key Lime Pie custard filling turned out, that I simply had to try it again.
And, the name: Raspberry Ritz Pie rolls off the tongue like…raspberry ritz!
The salty secret of this pie: the crust. It’s made with Ritz crackers (lots of butter and salt), with a raspberry preserve and sweetened condensed milk custard filling. YUM!
Raspberry Ritz Pie
1 stick. ice cold butter, chopped into 1″ pieces
1 large egg
1 Tbs. vinegar
1 sleeve Ritz crackers, pulsed into a crumb, reserving 1 Tbs.
1 1/2 cups all purpose flour
2-3 Tbs. ice water
Pulse together all the crust ingredients until sandy and beady. Drizzle in just enough cold water to create somewhat doughy beads.
Transfer the beads to parchment paper and form into a circular mound.
Top with an additional piece of parchment and roll out into an 11″ round.
Transfer to a 9″ pie plate, folding under and fluting the edges.
Preheat the oven to 425 degrees.
Filling the crust with pie weights and bake for about 15 minutes, until just barely beginning to brown.
Remove from oven and allow to cool, reducing oven heat to 350 degrees.
Raspberry Filling:
5 large eggs
1 can (14 oz. ) sweetened condensed milk
13 oz. Bonne Maman Raspberry Preserves
3 1/2 Tbs. cornstarch
1 tsp. sea salt
1 pint fresh raspberries
Using a stand mixer, beat the eggs together for at least 5 minutes.
Add the remaining ingredients and beat until smooth and creamy.
Pour the filling over the cooled pie crust and return to the 350 degree oven to bake for 10 minutes.
Reduce the oven temp to 200 degrees and bake for another 10 minutes, until the filling is set.
Remove from the oven and allow to cool for several hours.
Top with fresh raspberries and 1 Tbs. Ritz cracker crumbs.
