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1 Pie

  • 1 ½ sleeps of saltine crackers
  • ⅓ – ½ cup softened unsalted butter
  • 3 tablespoons sugar
  • Filling
  • 1 can sweetened condensed milk
  • 4 egg yolks
  • ½ cup lemon juice or lime juice or a mix of the two
  • Fresh whipped cream
  • Coarse sea salt for garnish
  1. Preheat oven 350 degrees.
  2. Crush the crackers finely but not to dust. You can use a food processor, but if I’m just making a pie or two I use my hands. Add the sugar, then knead in the butter until the crumbs hold together like dough.
  3. Press dough into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
  4. While the crust is cooling—it doesn’t need to be cold—beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients.
  5. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
  • from Chef Bill Smith, Crook’s Corner, Chapel Hill, North Carolina

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