My cousin’s hubby was listening to NPR and heard a story about a pie so good it always elicits an ‘Oh my God’ response. I’m so thankful he was listening to NPR that day because my cuz made this pie for my family last week while we were visiting her in Mt. Pleasant, South Carolina……and it is definitely DIVINE. The crust is what makes it so different and fabulous!
Click here for the original article on NPR
This is a newer version of a pie that is commonly served at seafood restaurants on the North Carolina coast. Chef Bill Smith has been serving it at and at special events for about a year. He calls it the easiest recipe in the world.
Makes one pie
For the crust:
1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar
For the filling:
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream and coarse sea salt for garnish
Preheat oven to 350 degrees.
Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
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. 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.