METHOD :
CRUST:
1 – Preheat the oven to 350°. Spray a 9” pie pan with baking spray. In a medium sized mixing bowl combine saltine crackers and sugar. Add in the melted butter and mix until well coated. Transfer the crust mixture into the bottom of the prepared pan, then place into the preheated oven on the center rack. Bake for 10 minutes, until set.
FILLING:
1 – Keep the oven heated to 350°. In a large mixing bowl combine sugar and egg yolks. Whisk together by hand until smooth and frothy, about 2 minutes. Add in the lemon juice, lime juice and salt and mix to combine. Next, add in the sweetened condensed milk and mix until incorporated.
2 – Pour the filling mixture onto the prebaked pie crust and smooth it out. Place the pan into the preheated oven on the center rack. Bake for 20 minutes, until set. Once baked, remove from the oven and place onto a wire cooling rack and let cool completely. Once completely cooled, cover with plastic wrap and place into the fridge for 2 hours to chill.
TOPPING:
1 – In the bowl of a stand mixer fitted with a whisk attachment combine heavy cream, powdered sugar, vanilla and salt. Whip together on medium-high speed for 2-3 minutes, until stiff. Spoon the topping onto the chilled pie. You may top with lemon and lime zest and add slices of each if desired.
STORAGE:
Pie may be stored in an airtight container in the fridge for up to 3 days.
Did you love the recipe? Leave us a review in the comments!
Don't forget to share the article with your friend
0 Comments