North Carolina Lemon Pie

Steps

Crust

1. 1

   Adjust oven rack to middle position and heat oven to 350 °F (180 °C). Grease a 9-inch pie plate.

2. 2

   Combine saltines and 1/8 teaspoon salt in food processor and pulse to coarse crumbs, about 15 pulses.

3. 3

   Add melted butter and corn syrup to the food processor and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.

4. 4

   Transfer saltine mixture to the greased 9-inch pie plate. Using the bottom of a dry measuring cup, press crumbs into an even layer on the bottom and sides of the plate, using your hand to keep crumbs from spilling over the plate edge.

5. 5

   Place the pie plate on a baking sheet and bake until light golden brown and fragrant, 17 to 19 minutes.

   Start 19-minute timer

Filling

6. 6

   While the crust bakes, whisk condensed milk, egg yolks, 1/4 cup heavy cream, lemon zest, and 1/8 teaspoon salt in a bowl until fully combined.

7. 7

   Whisk in the lemon juice until fully incorporated.

8. 8

   With the pie plate still on the baking sheet, pour the filling into the crust (the crust does not need to be cool).

9. 9

   Bake the pie until the edges are beginning to set but the center still jiggles when shaken, 15 to 17 minutes.

   Start 17-minute timer
10. 10

    Place the pie on a wire rack and let cool completely.

11. 11

    Refrigerate the pie until fully chilled, about 4 hours.

    Start 4-hour timer

Topping

12. 12

    Using a stand mixer fitted with a whisk, whip 1/2 cup chilled heavy cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute.

    Start 1-minute timer
13. 13

    Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.

    Start 3-minute timer
14. 14

    Spread the whipped cream over the top of the pie and serve.