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Sand Castle Lemon Pie

Sand Castle Lemon Pie

Sand Castle Lemon Pie has a creamy lemon filling baked in a saltine cracker pie crust then topped with mounds of whipped cream and a dusting of sweetened cracker crumbs.

The Sauce: Lemon Cloud Pie Filling – Sweetened condensed milk combined with fresh lemon juice and egg yolks thicken into a sweet but tart pie filling.

‘Great Sauces Transform Good Food into Gourmet’ 


I’m on Beach Drive winding by way along Rock Creek riverbed when I hear food bashing on NPR. The host was touting a white washed saltine cracker crumb crust rather than ‘over-used graham crackers’. His words. It sounded all beachy, like swallowing a mouthful of salty, sandy beach. I’m thinking maybe unsalted tops. But I’m curious enough to try it.

Shard Cracker CrustI crushed the crackers and pressed the crumb mix into the pie plate, then filled the mini shard crust with creamy lemon pie filling. The crust reminds me of a pie pastry with the texture of a graham cracker crust. It’s unexpectedly delicious, textured, but surprisingly not salty.

Slice of Sand CastleThen I mounded the pie with loads of cloud-like fresh whipped cream and dusted the top with a tablespoon of reserved crumbs. If your last beach trip for the summer is in your rear view mirror, this pie will bring back warm memories.

You might also enjoy Coconut Cream Pie, Cherry Slab Pie, Banana Cream Pie, Jumbleberry Pie, German Chocolate Pie Shooters, Coconut key Lime Pie, Deep Dish Apple Pie, Southern Pecan Pie, Almond Cherry Pie, Lemon Chess Pie and Pumpkin Chiffon Pie. Try Perfect Pie Pastry and Graham Cracker Crust.

2012 AniversaRecipe – Peanut and Jelly Cupcakes
2011 AniversaRecipe – Fruit and Yogurt Parfait and Taco Salad with Creamy Tomatillo Sauce

Recipe: Sand Castle Lemon Pie

Prep Time: 20 Minutes | Inactive Time: 4 Hours | Cook Time: 25 Minutes | Yield: 1 9” Pie | Level: Moderate

Saltine Cracker CrumbsSaltine Cracker Crust

  • 1 sleeve saltine crackers, 38 crackers
  • 2 Tbsp sugar
  • 5 Tbsp melted butter

Lemon Filling

  • 4 egg yolks
  • 1 14-oz can sweetened condensed milk
  • 1/2 cup lemon juice

Crushed Saltine CrackersWhipped Cream

  • 3/4 cup whipping cream
  • 2 Tbsp confectioner’s sugar

Special Equipment – 9-inch pie plate

Saltine Cracker Pie Crust Saltine Cracker Crust
1 Preheat oven to 350 degrees. Place a medium bowl in the fridge to chill.

2 Break crackers into the bowl of a food processor. Add sugar and process until mixture is a fine crumb. Add melted butter and pulse.

Lemon Filling3 Reserve 1 tablespoon of the crumb mixture. Press the rest into a 9-inch pie plate evenly lining the bottom and sides. Bake for 11-12 minutes at 350 degrees. Place on a wire rack to cool. Leave the oven on.

Lemon Filling
4 Meanwhile place egg yolks in a medium bowl and whisk for 2 minutes until yolks are light yellow. Add sweetened condensed milk and whisk for 2 minutes.

Whipped Cream5 Add lemon juice and stir gently to combine. Let stand until the crust is completely cool. It will thicken.

6 Pour the filling into the cooled crust and smooth evenly. Bake at 350 degrees for 15 minutes. Cool on a wire rack. Chill for 3 hours or overnight.

Crumb Garnish Whipped Cream
7 Pour whipping cream into the chilled bowl. Add the confectioner’s sugar and beat until peaks are moderately stiff.

8 Mound whipped cream over the top of the pie. Sprinkle the reserved crumbs over the cream.

You could also smash crackers with rolling pin then place in a plastic bag and roll to a coarse crush.
Crushing Saltine Crackers
This pie can also be made with limes or key limes.

The filling thickens enough to serve as Lemon Pudding without baking.

Dish Designer

  • Exchange lemon juice for lime juice.

Inspiration – Bill Smith of Crook’s Corner Restaurant
Cook with Sauces
Sand Castle Lemon Pie
Written by
Photography and Styling by Helen Horton
Updated: September 13, 2013

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