Monday, August 17, 2015

Dreamy Creamy Lemon Pie

This amazing pie (originally named North Carolina Lemon Pie from Cook's Country) combines a salty saltine crust with a sweet and slightly tart creamy lemon filling reminiscent of Key Lime Pie. Salty and sweet? I'm sold! I made two of these pies this past year for Mother's Day and they were the perfect springtime pie. (Or ANYTIME pie!) I mean, really... forget the crust and I could just sit down with a spoon and eat this heavenly lemon filling on its own. Think lemon curd, but more decadent with the addition of cream. (Hence, why I felt I needed to change the name to Dreamy Creamy Lemon Pie.)

Oh.... yes.

Now, I'm going to be honest with you, zesting lemons and squeezing them is a labor of love. This is especially true when you double the recipe like I did. But let me tell you... it is ALL WORTH IT!

A few notes: If you're unsure about using saltine crackers for the crust, feel free to use a traditional graham cracker crust instead. Also, I prefer a subtle vanilla flavor and a sweeter whipped cream than some. Feel free to click the link below to follow the original whipped cream recipe.

I hope you enjoy this pie as much as I did!



Dreamy Creamy Lemon Pie
(Source: Cook's Country)
((Printable Recipe))

Ingredients:
Crust:
6 ounces saltines
1/8 teaspoon salt
10 tablespoons salted melted butter
1/4 cup light corn syrup

Filling:
1 (14 ounce) can sweetened condensed milk
4 large egg yolks
1/4 cup heavy cream
1 tablespoon grated lemon zest
1/8 teaspoon salt
1/2 cup freshly squeezed lemon juice

Topping
1/2 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

Directions:
1. For the crust: Crush the saltine crackers and salt in a food processor until you have a medium-fine crumb. Add in the melted butter and corn syrup. Pulse until combined. Press into a pie plate with the back of a spoon. Bake in a preheated 350 degree oven for about 15 minutes.

2. For the filling: Whisk together the condensed milk, egg yolks, cream, lemon zest, and salt. Whisk in the lemon juice. Pour into the pie crust and bake for 15- 17 minutes. Place on a wire rack to cool and then keep in the refrigerator for at least 4 hours.

3. For the whipped cream: Beat together the cream, powdered sugar and vanilla extract until stiff peaks form.

Creamy. Dream. Delicious.



Enjoy!

2 comments:

  1. I have just got the great result with the recipe. Thanks.

    ReplyDelete