I found Bill’s recipe for this lemony-limey cream pie with a crunchy cracker crust in Southern Living Magazine and decided to try it for our 4th of July supper.
What a wonderful pie! The crust is crunchy and slightly sweet and the perfect complement to a creamy filling and whipped cream topping.
I did make one change: Bill uses 4 egg yolks instead of the 2 eggs, but I have good luck using whole eggs, and hate having a million leftover egg whites, so I just added 2 whole eggs to the leftover egg yolk.
The lemon and lime zests look really pretty on the pie and add another little pop of flavor.
1 ½ cups finely crushed saltine crackers (from 1 sleeve, about 37 crackers)
6 Tbsp butter, melted
3 Tbsp sugar
1 large egg white, lightly beaten
1 (14-oz.) can sweetened condensed milk
2 large eggs and 1 egg yolk (Or 4 egg yolks per the original recipe)
¼ cup fresh lime juice (from 2 large limes)
¼ cup fresh lemon juice (from 2 lemons)
1 ½ cups heavy whipping cream
¼ cup powdered sugar
Zest of lemon and lime, for garnish
Preheat oven to 350°F.
Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze 10 minutes.
Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.
Meanwhile, whisk together condensed milk, eggs and egg yolk until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust.
Bake at 350°F until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.
Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spread whipped cream topping over chilled pie, and garnish with lemon and lime zests.