If lemon meringue is the poodle of pies, this one is the scraggly mutt that you didn't plan on getting. It might look rough around the edges, but that's half the charm.
The crust is saltine crackers you mash with your hands; its tart custard belly is only three ingredients (sweetened condensed milk, egg yolks, lemon or lime juice). Just before serving it in cold slices, you’ll blob on some unsweetened whipped cream and scatter it with sea salt.
This isn't just a lazy path to pie; it's a good one. The pale comfort of saltines turns into a flaky, toasted shell (that holds together much better than you'd think), once you crunch it all up with butter and sugar and par-bake it. Unlike graham crackers, which seem designed to crumble into fine-grained crust, saltines stay true to themselves, jagged and crisp.
Each bite of pie has the sweet rush of a lemon bar, cooled with thick cream and flanked by salt and crunch. Every flavor and texture is dialed up to eleven, which somehow keeps them all in check. It tastes of summer and the beach — like salt-rimmed margaritas and ice cream cones, sea and sun.
Bill Smith, chef at Crook's Corner in Chapel Hill, N.C., came up with this recipe after he was asked to host a Southern Foodways Alliance Summer Symposium in his native Eastern North Carolina. He remembered the lemon pies with cracker crusts (Saltines, Ritz or Captain's Wafers) he grew up eating at seafood restaurants along the coast, then R&Ded his own, switching out the meringue top for whipped cream and salt. Smith's version was a hit. "That pie has taken on a life of its own," he wrote to me.
"The next spring the piece ran on All Things Considered. Then things went crazy," Smith said. "Atlanta Food and Wine moved us from the pork tent to the pie tent as a result. They had a kitchen for us to use but no storage, so we took them down to our hotel room and turned the AC down to 60 so they would set up."
We might be in the season of perfecting our lattices and pitting sour cherries by the quart (and of poodle-like meringues), but it might be an even better time to pull out a couple sleeves of saltines.
BILL SMITH’S ATLANTIC BEACH PIE
Adapted slightly from Bill Smith of Crook’s Corner.
Makes 1 pie
For the crust:
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 Tbsp. sugar
For the filling:
14 oz. sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream, for garnish
Coarse sea salt, for garnish
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 is golden brown.
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.
This article originally appeared on Food52.com: http://food52.com/blog/10904-bill-smith-s-atlantic-beach-pie
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