Dreamy Creamy Lemon Pie

Dreamy Creamy Lemon Pie (A Little Bit Crunchy A Little Bit Rock and Roll

(Source: Cook's Country)



6 ounces saltines

1/8 teaspoon salt

10 tablespoons salted melted butter

1/4 cup light corn syrup


1 (14 ounce) can sweetened condensed milk

4 large egg yolks

1/4 cup heavy cream

1 tablespoon grated lemon zest

1/8 teaspoon salt

1/2 cup freshly squeezed lemon juice


1/2 cup heavy cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract


1. For the crust: Crush the saltine crackers and salt in a food processor until you have a medium-fine crumb. Add in the melted butter and corn syrup. Pulse until combined. Press into a pie plate with the back of a soup spoon. Bake in a preheated 350 degree oven for about 15 minutes.

2. For the filling: Whisk together the condensed milk, egg yolks, cream, lemon zest, and salt. Whisk in the lemon juice. Pour into the pie crust and bake for 15- 17 minutes. Place on a wire rack to cool and then keep in the refrigerator for at least 4 hours.

3. For the whipped cream: Beat together the cream, powdered sugar and vanilla extract until stiff peaks form.