NORTH CAROLINA LEMON PIE
Steps:
- CRUST: Preheat oven to 350°. Add the saltines and salt to the food processor and pulse until you have course crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (15 pulses).
- Add the cracker mixture to a greased 9" pie plate. Press crumbs to an even layer on bottom and sides of pie dish.
- Place pie pan on baking sheet and bake until goden brown. 17-19 minutes.
- FILLING: Whisk the sweetened condensed milk, egg yolks, cream and lemon zest together in a bowl. Add the lemon juice and whisk until well combined.
- With pie plate on baking sheet still, remove from oven and pour in filling (crust does not need to cool). Place back in hot oven and bake until edge is set but center jiggles (approx 15 - 17 min.). Place pie on wire rack and let cool completly. Refrigerate pie until completely chilled.
- TOPPING: Use a stand mixer fitted with a whisk and whip the cream, sugar and vanilla on med/low until foamy. Increase speed to high until stiff peaks (1 - 3 mins). Spread the topping over pie and serve cold.
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