NORTH CAROLINA LEMON PIE (COOK'S COUNTRY) - MY RECIPE REVIEWS

North Carolina Lemon Pie (Cook's Country) - My Recipe Reviews image

North Carolina Lemon Pie - sweet and nicely tart incredible lemon filling over a crunchy saltine cracker crust. Don't forget the whipped cream!

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

Crust
6 oz saltine crackers (about 53 crackers - or 1 1/2 sleeves)
1/8 tsp salt
10 tbsp butter, melted
1/4 C light corn syrup
Filling
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/4 C heavy cream
1 tbsp grated lemon zest
1/2 C fresh lemon juice (about 3 medium lemons)
1/8 tsp salt
Topping
1/2 C heavy cream, chilled
2 tsp sugar
1/2 tsp vanilla extract

Steps:

Crust: Preheat the oven to 350°. Grease (or spray) a 9" glass pie plate.
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 about 15 more times, until the crumbs are broken down into oatmeal-sized pieces.
Pour the saltine mixture into the prepared pie plate. Using the bottom of a dry measuring 1/2 cup, press the crumbs into an even layer on the bottom and sides of the plate, using your fingers to keep the crumbs in as you're pressing the crumbs. Place the pie plate on a baking sheet and bake until light golden brown, 17 minutes. Remove from oven.
Filling: While the crust bakes, whisk the condensed milk, egg yolks, cream, lemon zest and salt into a medium bowl until fully combined. Whisk in the lemon juice (it will thicken a bit at this point) until fully combined.
Keep the pie crust on the baking sheet and pour the filling into the crust (crust doesn't need to be cool).
Bake the pie (still at 350°) until edges are beginning to set but the center still jiggles just a bit when shaken, 15 to 17 minutes. It will firm up a little after it's taken from the oven and cooling. Cool completely on a wire rack, then place in the refrigerator until fully chilled, about 3-4 hours.
Topping: In a medium bowl (or stand mixer), whisk and whip the cream, sugar, and vanilla on medium-low speed until foamy, about 30 seconds. Increase speed to high and whip until stiff peaks form, 1-2 minutes. Spread a thin layer of whipped cream over the top of the pie. Garnish with thin lemon slices if desired.