This splendid pie is a twist at the conventional North Carolina lemon pie served up and down the Atlantic coats
INGREDIENTS
1 half sleeves saltine crackers
half cup unsalted butter
1/four cup granulated sugar
1 14 oz.-can sweetened condensed milk
four big egg yolks
1/four cup lemon juice
1/four cup lime juice
2 cup whipped cream
Lemon and lime slices
DIRECTIONS
Step 1
Preheat oven to 350°. For the crust: Coarsely overwhelm the crackers. Combine overwhelmed crackers, butter, and sugar in a medium bowl. Stir till properly mixed and the crumbs preserve collectively while pressed together along with your fingers. Press the crust aggregate into the lowest and up the perimeters of a 9-inch pie pan. Freeze the crust for 10 mins. Bake the crust at the center rack of the oven for 20-25 mins or till golden brown. Set the crust apart to chill slightly, approximately 10 mins.
Step 2
For the filling: Whisk collectively the sweetened condensed milk, egg yolks, lemon juice, and lime juice till smooth. Pour the filling into the baked crust. Return the pie to the oven and bake till the middle of the filling is simply set, approximately 15 mins. Cool the pie on a cord rack at room temperature for 1 hour, then refrigerate till cold, as a minimum 2 hours or as much as overnight. Top the pie with whipped cream and citrus slices simply earlier than serving.
Step 3
Enjoy!!!
