290 minutes
A delightful pie with a salty cracker crust and a smooth citrus custard filling, topped with fresh whipped cream.
Saltine Crackers, crushed
0 oz
0 oz
Unsalted Butter, room temperature
0 oz
each
Sweetened Condensed Milk
0 oz
0.25 fluid ounces
0.25 fluid ounces
teaspoons
1. Prepare Crust
Crush saltine crackers until they resemble coarse crumbs and mix with granulated sugar. Blend in room-temperature unsalted butter to create a dough-like consistency. Press into a pie pan and chill in the freezer for 15 minutes.
2. Bake Crust
Preheat the oven to 350 degrees. Bake the crust for 12 to 15 minutes until it turns golden. Allow it to cool slightly.
3. Make Filling
Whisk together egg yolks and sweetened condensed milk. Stir in lemon juice, lime juice, and a pinch of kosher salt. Pour into the pre-baked crust.
4. Bake Pie
Bake the pie for another 14 to 16 minutes until the filling sets. Let it cool before chilling in the refrigerator for at least 4 hours, or ideally overnight.
Comments (0)