Lemon Pudding Pie with Whip Cream and Saltine Crust

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I kept seeing this recipe when I was cruising Food52. I don’t make desserts too often because my self control around them sucks. But, we were away on vacation and a nice summery dessert seemed like a good idea.

I did not even realize it had such a unique crust until I read through it – from the pics I thought it was just your usual summer whip cream topped creamy pie. I got to work crushing saltines while my husband looked on with a barely concealed amount of doubt. Strange for a pie crust, right?

Well here is the aftermath:

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I now want to make this at least once a week. And this is coming from someone who also doesn’t particularly enjoy lemon flavored desserts. This is INSANELY good. We enjoyed it with my in-laws and as we dug in, total silence took over. When we came up for a breath, we all agreed it was really, really delicious. The sweetness of the whipped cream, the tang of the lemon pudding and that salty/sweet crust-  holy cow.

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Totally fun to make with your kids also – it is crazy simple. Even the memory of eating this makes me happy.

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Lemon Pudding Pie with Whip Cream and Saltine Crust
modified slightly from Bill Smith’s Atlantic Beach Pie on Food52.com
Ingredients
  • Crust:
  • 60 saltines
  • 1/2 cup softened unsalted butter
  • 3 Tablespoons sugar
  • Filling:
  • 1-14oz can sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup fresh lemon juice (meyer lemon would be lovely also!)
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 1/2 pint of heavy cream
  • 2-3 Tablespoons confectioner sugar or regular sugar
  • 1/4 teaspoon vanilla
Instructions
  1. Oven to 350. Crumble up crackers until small pieces but not dust. I used my hands – this is great for kids to do.
  2. Mix the crumbs with butter and sugar. Press into 8″ or 9″ pie pan. Chill for 15 minutes and then bake for 18-20 minutes until it is golden brown.
  3. Let the crust cool. In a bowl whisk together yolks, sweetened condensed milk, lemon juice and vanilla until completely blended together. Pour into pie crust and bake until set, 15-18 minutes.
  4. Let completely cool before serving. Right before doing so, beat the cream with electric beaters (or by hand with whisk) – once it starts to thicken add sugar and vanilla. Continue beating until soft peaks – when you pull up the beaters a little soft mountain will form. Spread over the top in pretty little swirls. Or just smooth it on – whatever you are up for! It will all taste delicious no matter what it looks like.

 

 

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