It's like Key Lime & Lemon Meringue had a baby and gave us this delicious tropical freshing, salty, sweet & savory pie! You will want this for every summer get together. I found this recipe originally from Bill Smith of Crook's Corner in Chapel Hill, North Carolina. Garnish with freshly whipped cream and coarse salt. Learned from late night binge watching Food 52. —Tiffany Audia
What You'll Need
1 1/2 packets
Saltine Crackers ( about 60 crackers/200 grams)
Butter or salted margarine
Can of 14oz sweetened condensed milk or 1 cup whole milk and 3 tablespoons flour
Container cool whip
Lemon and lime juice, about 2 lemon , 2 limes , or either of both
Egg white ,for crust
Make the crust: heat oven to 350°. Using a food processor or your hands, pulse or crush the crackers finely( stop before all crackers turn into dust) its ok to have chunky parts, then butter, and egg white
Pulse to combine or work the butter in with your hands until crumbs hold together like dough. Press into pie pan of 9inch pie pan. Bake 10 mins at 350.
Make the filling: while the crust cools , in med bowl. Whisk eggs into condensed milk ( or substitute for one cup milk 3 tablespoons of all purpose flour or one and half tablespoon of corn starch)6 tablespoons of sugar,one egg yolk at a time. Then add lemon or lime juice or both ( I do both) , pinch of salt, and making sure to mix real good.
* Note if doing the method with whole milk you need to stir med high heat on stove until thick like custard, if doing condensed milk it will be ok as is.. continue to next step**
Pour into pie crust and bake about 15 mins or until you can wiggle the pan and nothing in middle giggles. Now let cool one hour room temp then two hours refrigerator . Then top with cool whip, fresh lemon or lime zest or both ( again I do both) and a lil kosher salt on top. And enjoy!