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!
Oh. My. Gosh. Sounds amazing!
ReplyDeleteI have just got the great result with the recipe. Thanks.
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