THIS PIE.....lovies, THIS PIE is going to be an all time favorite
for your Summer gatherings!
It's heavenly, and so, so easy to prepare!
This pie took the Internet by storm after becoming a favorite
at Crook's Corner in Chapel Hill, North Carolina!
This pie is an original creation from Chef Bill Smith!!!!
It was interesting to note, that the filling is just like my Mother's
Lemon Pie, but the crust is made with saltine crackers, rather than
a graham cracker crust!
You can read about the diner and chef's in this article.....
Don't let summer pass by without making this pie for your family!
I chose to use lemon and lime, but you can easily choose to use just lemons!
Grating the zest for the topping on the whipped cream will add to the flavor!
The combination of sweet and salty from the saltines is genius!
Oh this filling....you just want to grab a spoonful, right?
Believe me, this pie won't last long....everyone loved it!
For
the crust
1 1/2 sleeves of saltine
crackers (about 6 ounces or 60 crackers)
1/2 cup softened
unsalted butter
3 tablespoons sugar
For
the filling
1 (14-ounce) can sweetened condensed milk
4 egg yolks
1/2 cup lemon
or lime juice or a mix of the two
Fresh whipped cream, for garnish
Coarse sea salt, for garnish
Preheat oven to 350°F.
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 is golden brown.
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.
