In honor of my brother’s birthday today (Betty’s son Tim), I’m making pie.
I broke away from my recent sequence of making recipes in the order I find them in Mom’s two cookbooks by skipping right to the dessert section of the green index card file that has about 100 recipes in it. A funny little recipe (see below) caught my eye because it had no name. So I chose it without doubt.
I almost named this “no name pie,” but I thought I could do better than that so “Chocolate Pecan Ritz Pie” seemed suitable enough.
Tim is the oldest of 3 of Louis and Betty’s kids. I’ve known him to be a fan of hunting and fishing, sports and good Tex Mex. Shown here is a picture of Tim as a yell leader at MacArthur High School from the 1970s – a time when our family was eating many of the recipes here at Betty’s Cook Nook.
I hope you enjoy this pie as much as I did. Hats off to you on your sweet day, big bro!
foodie tips ~
❤ Whipping cream or whipped cream? So whipped cream is whipping cream after it has been whipped. I’m not sure if this recipe really called for whipping cream to be poured on top, so I whipped mine. I prefer my whipped cream with tall, thick peaks – not flimsy and runny rivers which is what I associate with canned whipped cream.
I suppose I’m a bit of a whipped cream snob as I have a gourmet whipper that I, ahem, whip out when it’s time for the best. It only takes a few moments to make fresh whipped cream and I can sweeten and flavor the cream to my liking. Chocolate whipped cream? I’ve done it, and so can you!
❤ Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!
❤ If you also top the pie with more chopped pecans, I’m likely to high five you. #ThisIsTexas!
3 | egg whites
1 cup | sugar
1 teaspoon | baking powder
1 cup | nuts, chopped (see above for cooking tip)
21 | Ritz brand crackers, crushed
to line pie plate | butter – better make it Falfurrias (my Grandmother’s favorite)
1 cup | whipped cream
to top | hershey chocolate bar, shaved
ii. what to do
0. Preheat oven to 350°F.
1. Beat the egg whites until stiff.
2. Stir together the sugar and baking powder and add to the egg whites and gently fold in.
3. Add the pecans and the Ritz crackers and fold in.
4. Pour your mix into a buttered pie plate and bake in your preheated oven for about 25 minutes. Nobody likes charred pie so please watch carefully so that you don’t overcook this sweet dish!
5. Remove the pie from the oven and let it cool thoroughly. Use a cooling rack if you’re in somewhat of a hurry.
6. Top the pie with some fresh whipped cream and chocolate shavings and chill in the fridge for 1-2 hours. Serve chilled.
Yields about 6 – 8 servings
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
I thought it would be fun to have a look at some vintage 60s and 70s whipped cream advertising.
While we often had Reddi-wip at the ready in our fridge, it looks like they didn’t run commercials in the good ol’ days (just print). Here’s one of the most peculiar print ads I found which seems to promise that serving Reddi-Wip will get you a man or sex. Or both. (Sous Chef‘s Note: We all know sex is really guaranteed after serving the Pineapple Cheese Salad recipe cleverly included in the ad. Um, NO thank you!
Since my family also enjoyed the fresh non-dairyness of Cool Whip Whipped Topping, here are some of their funny commercials:
I don’t have the heart to tell Little Susie that with Cool Whip “Swiggle” she really CAN keep her cake forever – that stuff surely lasts the test of time! #cardboard. Enjoy this 1970s spot:
Gomer Pyle and Cool Whip make for the perfect promotion for all Americans*. *Except those in Wisconsin.
A Desperado For Avocado
This recipe held first position in the soups section of mom’s index card file, so undoubtedly it was a favorite. This was the first of mom’s recipes that I made, since I can’t locate the calabacita recipe just yet.
I don’t remember eating any avocados as a child. And despite my mom’s great culinary skills, I remember one night when a pairing of split pea soup and liver arrived in front of me at dinner, which almost ruined my love of green-colored foods (I’ve never liked liver). Hah! Regardless, now in my 40s, I’m a huge fan of avocados, so let’s eat up some avocado soup!
Wait! You didn’t think I’d jump right into the recipe makings without sharing my favorite avocado-inspired commercial with you. Whelp – here you go!
Foodie Tip ~
♥ I couldn’t find “madrilène” – canned or otherwise… even online – so I’m including extra info below for a recipe I found for making the consommé from scratch.
Overall, the avocado soup recipe would be much faster to make if canned madrilène was available. I’ll keep my eyes out for it and post an update here, if I ever find it. I wrote to Pepperidge Farm and they wrote me back saying they no longer made madrilène but I’m including a picture of it (below) that I found online.
i. soup ingredients
1 ½ | avocados
1 pint (2 cups) | sour cream
1 | chicken bouillon cube
10 ounces | water
1 can | madrilène (a tomato-flavored consommé. see recipe below)
to taste | cayenne pepper
to taste | salt
ii. what to do
1. Put all ingredients in a blender and blend, until smooth. That’s it! Well, almost…
2. Since you may have trouble finding madrilène, below are the tidbits for how to make it.
6 | large tomatoes, peeled*, cored and diced
2 | green bell peppers, cored, seeded and quartered
1 | leek, trimmed and cut into chunks
4 | egg whites, lightly beaten
8 cups | chicken stock
to taste | salt & pepper
1 | small bunch chives, chopped
2 oz | pimiento, chopped
Foodie Tip ~
♥ For an easy way to remove the tomato peel, boil the tomatoes in water one-at-a-time for 1 minute. Remove tomato and plunge it in a cold water bath. Cut the tomato in ½ and you should be able to easily remove the peel. A presto!
madrilène : what to dos
1. In a large saucepan, add ⅔ of the tomatoes and the green peppers, leek and egg whites. Mix well.
2. Add chicken stock and season to taste with salt & pepper.
3. Place pan over medium-low heat and slowly bring to a boil, 5-10 minutes.
4. Strain the mixture through a sieve or strainer lined with cheesecloth or a linen towel.
5. Discard vegetables and refrigerate consomme until serving time.
6. Just before serving, mix the remaining ⅓ of the diced tomatoes with the chives and pimiento. You now have a garnish for the soup!
* To enjoy the consomme as “full-on” consommé ~ Place 1 or 2 tablespoons of the tomato mixture in the bottom of each soup bowl. Pour chilled consommé over the pimiento mixture and serve at once. The consommé Madrilène should be thick and syrupy, but not “set.”
** To use part of the consommé in Betty’s Avocado Soup recipe (above) ~ Add 1 ½ cups of the consommé into the blender along with a dash of diced tomatoes, chives and pimiento and blend away. You can garnish with more of the tomato mixture (shown above).