Hi Linda :-) I searched for Ritz Mystic Pecan Pie and found nothing with that particular name. I did find several recipes for Ritz Pecan Pie - each slightly different. Maybe one of them will be the recipe you are looking for. I sure hope so.

Ritz Pecan Pie

20 Ritz Crackers; Crushed *
1 ts Baking Powder
3 Egg Whites; Large
1 c Sugar
1 ts Vanilla Extract
1/2 c Pecans; Halves
3 oz Milk Chocolate; Fine Shred

Crush Ritz Crackers to crumbs. Preheat oven to 325 degrees F.
Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top.

Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream.

THE OTHER RITZ CRACKER PIE

3 egg whites
1/2 tsp. baking powder
1/4 tsp. salt
1 c. sugar
15 Ritz crackers, crushed fine (in the blender or food processor)
2/3 c. chopped nuts
1 tsp. vanilla

Beat egg whites and baking powder until stiff. Gradually add salt, sugar, and vanilla. Fold in Ritz crackers and nuts. Turn mixture into a buttered 9 inch pie plate. Bake at 350 degrees for 30 to 35 minutes.

RITZ CRACKER PECAN PIE

24 Ritz crackers, crushed
1 c. pecans
1 c. sugar
3 egg whites

Beat the egg whites until they are white and frothy. Next add the pecans, sugar and crushed Ritz crackers. Mix well by hand and pour into a well greased pie pan. Cook 25-30 minutes at 350 degrees. Good served with vanilla ice cream.

RITZ CRACKER PIE

20 Ritz crackers, rolled fine
1/2 c. nutmeats, chopped
1/2 c. sugar
3 egg whites, beaten stiff
1/2 c. brown sugar
1/4 tsp. vanilla

Mix together Ritz crackers, chopped nuts, sugar; set aside. Beat egg whites stiff and add the brown sugar and continue to beat. Add salt and vanilla. Now fold in the dry ingredients.

Bake 30 minutes in a well greased pie dish at 350 degrees. Serve with whipped cream or ice cream

RITZ CRACKER PIE

3 egg whites
3/4 c. sugar
1/4 c. sugar
1 tsp. baking powder
20 Ritz crackers
1/2 c. pecans

Beat egg whites until stiff. Add 3/4 cup sugar gradually. Add 1/4 cup sugar with 1 teaspoon baking powder; mix well. Fold in crushed Ritz crackers. Add 1/2 cup pecans. Put in greased pan and bake at 350 degrees for 30 minutes. Top with whip cream.

RITZ CRACKER PIE

3 egg whites, well beaten
1/2 tsp. cream of tartar
1 c. white sugar
20 Ritz crackers, rolled fine
3/4 c. Pecans, chopped
1 tsp. vanilla
1/2 pt. cream, whipped
1/4 c. brown sugar
1/4 c. pecans, chopped

Beat egg whites with cream of tartar, adding white sugar as you beat. Fold in Ritz crackers, 3/4 cup nuts and vanilla. Mix well and pour into greased pan (pie tin size). Bake at 350 degrees for 25 to 30 minutes. Cool. Cover with whipped cream and brown sugar mixture, top with chopped nuts. Refrigerate for 4 to 5 hours. Cut and serve

RITZ CRACKER PIE

1 tsp. vanilla
3 egg whites
1 c. sugar
1 tsp. baking powder
1 c. coconut
Cool Whip
20 Ritz crackers
3/4 c. pecans, chopped

Mix vanilla, egg whites, sugar and baking powder until stiff. Fold in crushed Ritz crackers and pecans. Mix together. Press into pie pan. Bake until brown around edges. Cool. Fill with Cool Whip and sprinkle with coconut. Makes 2 pies. Bake at 350 degrees for 20-25 minutes.

RITZ CRACKER PIE

4 egg whites
1 1/4 c. sugar
1/2 tsp. baking powder
28 Ritz crackers, roll out fine with rolling pin
1/2 tsp. vanilla
1 c. chopped pecans
8 chopped dates (optional)
1/2 pt. whipping cream

Beat egg whites stiff (not dry). Add sugar and baking powder. Add crumbs, pecans, vanilla, and dates. Bake in greased pie plate at 350 degrees for 30 or 40 minutes. Serve with sweetened whipped cream.

This pie is better if kept in refrigerator overnight. Do not put whipped cream on pie until ready to serve. If served before chilling, cut in wedges and remove while hot. Very fattening but easy and delicious

RITZ CRACKER PIE

24 crushed Ritz crackers
3/4 c. sugar
1 tsp. vanilla
1 c. chopped nuts
3 egg whites, beaten stiff with 3 tbsp. sugar
1 sm. container Cool Whip
Coconut for topping

Mix first 4 ingredients, fold in egg whites, spread evenly and up sides of greased dish. Bake at 350 degrees for 20 minutes. Cool. Spread Cool Whip on top and sprinkle with coconut. Refrigerate

RITZ CRACKER PIE

4 egg whites, beaten very stiff
1/2 tsp. baking powder

Beat in 1 cup white sugar until real stiff. Add some vanilla. Fold in 21 Ritz crackers (crumbled) and a small package pecans (chopped or ground). Spread in greased 9" pie tin. Bake at 350 degrees for 1/2 hour. Let cool in oven with door open. Top with whipped cream or Cool Whip

RITZ CRACKER PIE

20 Ritz crackers, crushed fine
1 c. chopped nuts
3 egg whites
Pinch of salt
1 tsp. vanilla
1 c. sugar
Cool Whip
Fruit

Beat egg whites until fluffy. Add salt and vanilla gradually. Beat until stiff, fold in crackers and nuts.

Put in lightly buttered pie pan. Bake for 30 minutes at 325 degrees. When cool, garnish with Cool Whip and fruit for color (strawberries, raspberries, pineapple, etc.).

RITZ CRACKER PIE

25 Ritz crackers, crushed
1/2 c. chopped nuts
3 egg whites
1 c. sugar
1 c. cream, sweetened & whipped
1/4 c. grated semi-sweet chocolate

Combine crackers and nuts; set aside. Beat egg whites until stiff and gradually add 1 cup sugar, beating the sugar into the whites. Fold this mixture into cracker mixture. Pour into a greased 9 inch springform pan. Bake at 325 degrees for 30 minutes. Cool.

When ready to serve, whip cream and spread over top of pie. Sprinkle grated chocolate over whipped cream.