Time 30m Yield 8 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan. Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup. Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.
Time 7h20m Yield 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely. Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl. Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and beat until smooth. Fold in the whipped cream until just combined. Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.
Time 16m Yield 1 pie crust Number Of Ingredients 5 Steps:
In medium bowl add crushed crackers, brown sugar. Mix with hands. Add melted margarine and vanilla. Mix well. Preheat oven 375*. Spray pam in the cooking pan or pie pan. Use non-stick pans if you have. Press in the bottom of 9 X 9 pan or 9 inch pie pan. Bake from 9 to 12 minutes. When the bottom of the crust starts to turn light brown, watch carefully, take out of oven when it is a medium brown. Cool. Note: If you want to reserve 1/4 cup cooked or cooked crust, it is nice sprinkled on top of any filling. I use my “I Can’t Believe It is Butter” margarine spread.
Yield Makes one 9-inch tart Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Place crackers in the bowl of a food processor and pulse until finely chopped. Add butter and sugar; pulse until combined. Firmly press into the bottom and up the sides of a 9-inch fluted tart pan with removable bottom. Bake until crust is golden brown, 18 to 20 minutes. Let cool on a wire rack. Meanwhile, whisk together condensed milk and egg yolks until thoroughly combined. Add citrus juice and whisk to combine. Pour filling into tart shell and bake until filling is set, 16 to 18 minutes. Let cool on a wire rack. Refrigerate until well chilled. Serve garnished with whipped cream and a sprinkling of sea salt.
Time 45m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan. Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.
Yield 1 Pie Number Of Ingredients 10 Steps:
Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
