North Carolina Citrus Pie Recipes

NORTH CAROLINA LEMON PIE

Steps:

• Crust: Preheat the oven to 350°. Grease (or spray) a 9" glass pie plate.
• Combine the saltines and salt in a food processor and pulse to coarse crumbs, about 15 pulses. Add the melted butter and corn syrup and pulse about 15 more times, until the crumbs are broken down into oatmeal-sized pieces.
• Pour the saltine mixture into the prepared pie plate. Using the bottom of a dry measuring 1/2 cup, press the crumbs into an even layer on the bottom and sides of the plate, using your fingers to keep the crumbs in as you're pressing the crumbs. Place the pie plate on a baking sheet and bake until light golden brown, 17 minutes. Remove from oven.
• Filling: While the crust bakes, whisk the condensed milk, egg yolks, cream, lemon zest and salt into a medium bowl until fully combined. Whisk in the lemon juice (it will thicken a bit at this point) until fully combined.
• Keep the pie crust on the baking sheet and pour the filling into the crust (crust doesn't need to be cool).
• Bake the pie (still at 350°) until edges are beginning to set but the center still jiggles just a bit when shaken, 15 to 17 minutes. It will firm up a little after it's taken from the oven and cooling. Cool completely on a wire rack, then place in the refrigerator until fully chilled, about 3-4 hours.
• Topping: In a medium bowl (or stand mixer), whisk and whip the cream, sugar, and vanilla on medium-low speed until foamy, about 30 seconds. Increase speed to high and whip until stiff peaks form, 1-2 minutes. Spread a thin layer of whipped cream over the top of the pie. Garnish with thin lemon slices if desired.

NORTH CAROLINA LEMON PIE

Steps:

• CRUST: Preheat oven to 350°. Add the saltines and salt to the food processor and pulse until you have course crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (15 pulses).
• Add the cracker mixture to a greased 9" pie plate. Press crumbs to an even layer on bottom and sides of pie dish.
• Place pie pan on baking sheet and bake until goden brown. 17-19 minutes.
• FILLING: Whisk the sweetened condensed milk, egg yolks, cream and lemon zest together in a bowl. Add the lemon juice and whisk until well combined.
• With pie plate on baking sheet still, remove from oven and pour in filling (crust does not need to cool). Place back in hot oven and bake until edge is set but center jiggles (approx 15 - 17 min.). Place pie on wire rack and let cool completly. Refrigerate pie until completely chilled.
• TOPPING: Use a stand mixer fitted with a whisk and whip the cream, sugar and vanilla on med/low until foamy. Increase speed to high until stiff peaks (1 - 3 mins). Spread the topping over pie and serve cold.

NORTH CAROLINA CITRUS PIE

Steps:

• Preheat oven to 350 degrees. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.