carolina lemon pie

Ingredients:

For the crust:

6 ounces saltines

1/8 teaspoon salt

10 tablespoons unsalted butter, melted

1/4 cup light corn syrup

For the filling:

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

1/4 cup heavy cream

1 tablespoon grated lemon zest plus 1/2 cup juice (3 lemons)

1/8 teaspoon salt

For the topping:

1/2 cup heavy cream, chilled

2 teaspoons sugar

1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees. Break up the saltines. Combine the saltines and salt in a food processor and pulse to coarse crumbs, about 15 pulses. Add the melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.

Transfer the saltine mixture to a greased 9-inch pie plate. Using the bottom of a dry measuring cup, press crumbs into even layer on bottom and sides of plate, use your hand to keep the crumbs from spilling over the plate edge. Place the pie plate on a baking sheet and bake the crust until light golden brown and fragrant, about 16 to 19 minutes.

Meanwhile whisk together the condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.

With the pie plate still on sheet, pour the filling into baked crust (note: the crust needn’t be cool). Bake the pie until the edges are beginning to set but center still jiggles when shaken, about 15 to 17 minutes. Place the pie on a wire rack and cool completely. Cover and refrigerate the pie until fully chilled, about 4 hours or overnight. 

With an electric mixer whip the cream, sugar, and vanilla until stiff peaks form.

Right before serving spread the whipped cream over the top of the pie.

Makes one 9” pie