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.
I 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.
Then 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.
Recipe: Sand Castle Lemon Pie
Prep Time: 20 Minutes | Inactive Time: 4 Hours | Cook Time: 25 Minutes | Yield: 1 9” Pie | Level: Moderate
- 1 sleeve saltine crackers, 38 crackers
- 2 Tbsp sugar
- 5 Tbsp melted butter
- 4 egg yolks
- 1 14-oz can sweetened condensed milk
- 1/2 cup lemon juice
- 3/4 cup whipping cream
- 2 Tbsp confectioner’s sugar
Special Equipment – 9-inch pie plate
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.
3 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.
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.
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.
8 Mound whipped cream over the top of the pie. Sprinkle the reserved crumbs over the cream.
The filling thickens enough to serve as Lemon Pudding without baking.
- Exchange lemon juice for lime juice.
Inspiration – Bill Smith of Crook’s Corner Restaurant
Cook with Sauces
Sand Castle Lemon Pie
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: September 13, 2013