My Home and Travels is the blog name to always search for. This Cocoa Ritz Pie For Any Holiday is always a favorite and especially around Thanksgiving.
Sometimes you just want one of those ooey, gooey desserts and this pie will cure that craving. This is also one of those recipes that you can make ahead of time and freeze for later use.
One of the main reasons I love making this pie is using this stoneware pie plate. My Mother had 3 of these at one time, which she had for many years. She gave me one of them a very long time ago, so since she is no longer alive, not only do I enjoy this recipe she passed on to me, but memories of this pie plate.
Think about this to make ahead for the holidays or any of your family get togethers.
- Pie Ingredients
- 3 egg whites at room temperature***
- 1 C sugar
- 1 C pecans, finely chopped
- 23 Ritz crackers, finely crushed
- 1 t vanilla
- Chocolate Whipped Cream Topping
- ¾ C heavy whipping cream
- 2 T sugar
- 2 – 4 T instant cocoa**
Beat egg whites until stiff peaks form.
Gently fold in other ingredients.
Pour your filling into a greased 8” pie pan and bake 25 – 30 minutes at 325.
The pie will just start to turn brown as it is getting done.
Place on wire rack and cool completely before adding topping.
Start whipping the cream until it just becomes frothy.
Add the sugar and instant cocoa and continue whipping until stiff peaks form.
Spread this over the cool pie and refrigerate immediately.
Toasted Pecan pieces can be added for garnish on top.
Refrigerate any leftovers.
*** Egg whites can be brought to room temperature quickly if you place them in a glass or metal bowl and set in another bowl of warm water for 5 - 10 minutes.
**The instant cocoa can be added to your taste.
Plus remember, this is sweet also, so if you add 4 T of instant cocoa, you might decrease your sugar slightly.
After letting the pie cool completely, wrap in a couple of layers of saran wrap, then aluminum foil and freeze.
DO NOT add the whipped topping before freezing.
To thaw, just let it set on the counter, still wrapped, at room temperature for a couple of hours.
Add your topping and serve, or refrigerate until serving.