North Carolina Lemon Pie

By vealam

Ingredients

• For the Crust:
• 1 packet saltines (about 50 crackers)
• 1/4 teas salt
• 10 tbs unsalted butter, melted
• 1/4 cup light corn syrup
• For the Filling:
• 1 14oz can sweetened condensed milk
• 4 egg yolks
• 1/2 cup heavy cream
• 1 tbs grated lemon zest, plus 1/2 cup lemon juice (about 3 lemons)
• 1/8 teas salt
• For the Topping:
• 1/2 cup heavy cream
• 2 teas sugar
• 1/2 teas vanilla

Details

Servings 1
Adapted from passthesushi.com

Preparation

Step 1

Make the crust: Preheat the oven to 350 degrees F.

Pulse the saltines and salt in a food processor until nothing but crumbs remain. Add the melted butter and corn syrup and pulse about 15 times, until pieces are sticking together a bit.

Grease a 9" pie plate and gently press the cracker crumbs into the dish and up the sides. Place on a flat baking sheet and bake for about 17-20 minutes, until light golden and smelling wonderful.

Meanwhile, make the filling. Whisk the condensed milk, egg yolks, cream, lemon zest and salt in a large bowl. Add the lemon juice and stir until combined. Pour the filling into the warm crust and return to the oven for 15 to 17 minutes, until the center just jiggles a bit when shaken. Allow to cool on a wire rack before placing in fridge to cool completely at least 4 hours.

When ready to serve, make the topping. Whip the cream, sugar, and vanilla into stiff peaks in the bowl of your stand mixer fitted with the whisk attachment. Spread over the pie, slice and serve.