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Ingredients
- Cooking spray
- 10 tablespoons unsalted butter
- 6 oz saltine crackers (53 crackers, about 1 ½ sleeves)
- ¼ teaspoon kosher salt, divided
- ¼ cup light corn syrup
- 4 lemons, for zest/juice
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk
- ¼ cup heavy whipping cream
- 4 oz frozen whipped topping
Steps
- Preheat oven to 350°F. Coat deep 9-inch pie plate with spray. Melt butter. Combine saltines and ⅛ teaspoon salt in food processor bowl and pulse into coarse crumbs. Combine melted butter and corn syrup; add mixture to saltines and pulse into oatmeal-size crumbs.
- Press mixture into prepared pie plate, covering bottom and sides. Place plate on baking sheet; bake 15–17 minutes until crust is lightly golden. Meanwhile, zest 2 lemons (1 tablespoon) and juice all 4 lemons (½ cup). Separate eggs for yolks (reserve whites for another use).
- Whisk condensed milk, egg yolks, heavy cream, lemon zest, and remaining ⅛ teaspoon salt in medium bowl until well blended. Stir in lemon juice and pour filling into crust (crust needn’t be cool). Bake pie 13–16 minutes until edges begin to set and center is 160°F, but still jiggles slightly. Thaw whipped topping. Let pie stand to cool 30 minutes, then cover and chill 2 hours (or overnight). Spread whipped topping over pie. Serve.
Amount per ⅛ recipe serving: Calories 390, Total Fat 14g, Sat Fat 8g, Trans Fat 0g, Chol 120mg, Sodium 360mg, Total Carb 55g, Fiber 0g, Total Sugar 34g, (Incl. 28g Added Sugars), Protein 9g, Vitamin D 6%, Calc 15%, Iron 10%, Potassium 6%