Crust
- 6 oz saltine crackers (1 1/2 sleeves or 53-55 crackers)
- 1/4 cup light corn syrup
- 10 tablespoons melted unsalted butter
- 1 can (14 ounces) sweetened condensed milk
- 4 egg yolks
- 1 tablespoon grated lemon zest
- 1/2 cup lemon or lime juice or a mix of the two
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Flaky salt (optional)
- Preheat oven to 350º.
- 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 crust for 15 minutes.
- Bake for 18 minutes or until the crust colors a little.
- While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the sweetened condensed 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.
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.
Serve pie with fresh whipped cream and a sprinkling of sea salt.
Notes
- Makes one pie
- The pie needs to be completely cold to be sliced
UPDATED RECIPE: https://www.cookscountry.com/recipes/8305-north-carolina-lemon-pie?sqn=8SKoV0ZpmjlTXvg70Sc4IOjT1Mh%2BzZMOO/FqN0e7W5I%3D%0A
https://www.youtube.com/watch?v=mSNQR77305o
Recipe Source
https://www.youtube.com/watch?v=0YMbgS0AdXs
http://www.npr.org/2013/04/11/176279512/a-north-carolina-pie-that-elicits-an-oh-my-god-response
http://www.crunchygooey.com/2013/08/lemon-pie-with-saltine-crust-aka-bill.html
http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe.html
http://www.thekitchn.com/basic-technique-how-to-make-wh-102056
http://www.newsobserver.com/living/food-drink/article48068925.html
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