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Step-by-Step Instructions
1. Make the Crust
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Prep: Preheat oven to 350°F (175°C).
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Crush: Pulse crackers in a food processor (or crush in a bag with a rolling pin) until coarse—some small chunks are fine.
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Mix: Stir crumbs with melted butter and sugar until sandy.
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Press: Firmly pack into a 9-inch pie dish, covering the bottom and sides.
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Bake: 15 minutes, then cool slightly.
2. Whip Up the Filling
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Whisk: In a bowl, combine condensed milk, egg yolks, citrus juices, and salt until smooth.
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Pour: Fill the warm crust.
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Bake: 16–18 minutes until the center just sets (it’ll firm up while cooling).
3. Chill & Serve
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Cool: 30 minutes at room temp, then refrigerate 4+ hours (overnight = best texture).
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Top: Slather with whipped cream and add zest or sea salt for flair.
Chef’s Tips
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No limes? All lemon works!
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Crust hack: Swap saltines for Ritz for extra buttery flavor.
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Make it pretty: Garnish with candied citrus or a drizzle of curd.
The Magic
This pie defies expectations—creamy yet light, salty yet sweet, and impossibly easy. Perfect after seafood, at picnics, or anytime you crave a sunshine-filled bite.
“It’s the rebel of pies—and everyone loves it.” 🍋✨
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