Yesterday, listening to NPR on my way home, I heard a woman describing an incredible pie she discovered. She called it the "oh, my god" pie, really. I was dubious of her claims, but then she described purchasing one of these pies which her husband proceeded to accidentally sit on, but she ate the squished pie anyway. Now that intrigued me. We had all the ingredients for the pie and it was very simple and quick to make.
For the crust:
1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar
For the filling:
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream and coarse sea salt for garnish
Preheat oven to 350 degrees.
Crush the crackers by hand, then add the sugar and butter. I used my hands to cut the butter into the crackers and used the full 1/2 cup of butter. Bill's recipe instructs: "then knead in the butter until the crumbs hold together like dough." My crumbs never held together "like dough" about 4 minutes of kneading and it was more like a casual cohesion, I decided to call it quits and press into an 8" pie plate. Refrigerate the pie crust for about 15 minutes. Then bake the pie shell for 18 minutes. Beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice until all the ingredients are very well mixed. Pour into pie shell ( shell does not need to be cold) and bake for 16 minutes at 350 degrees.
Thoroughly chill the pie before serving (about 2 1/2-3 hours, thanks Anon). The "casual cohesion crust" held together rather well, and the pie was marvelous. Its a silky smooth and crunchy texture, salty, sour and sweet combination that brightened the palates of all four of our taste testers. They all agreed this is great Pie! Thank you Bill Smith and NPR for sharing the recipe.
Bill Smith has a lovely blog with beautiful and mouth watering pictures of his dishes and many recipes:
Seasoned In The South.
Recipe: Bill Smith's Atlantic Beach Pie
For the crust:
1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar
For the filling:
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream and coarse sea salt for garnish
Preheat oven to 350 degrees.
Crush the crackers by hand, then add the sugar and butter. I used my hands to cut the butter into the crackers and used the full 1/2 cup of butter. Bill's recipe instructs: "then knead in the butter until the crumbs hold together like dough." My crumbs never held together "like dough" about 4 minutes of kneading and it was more like a casual cohesion, I decided to call it quits and press into an 8" pie plate. Refrigerate the pie crust for about 15 minutes. Then bake the pie shell for 18 minutes. Beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice until all the ingredients are very well mixed. Pour into pie shell ( shell does not need to be cold) and bake for 16 minutes at 350 degrees.
Thoroughly chill the pie before serving (about 2 1/2-3 hours, thanks Anon). The "casual cohesion crust" held together rather well, and the pie was marvelous. Its a silky smooth and crunchy texture, salty, sour and sweet combination that brightened the palates of all four of our taste testers. They all agreed this is great Pie! Thank you Bill Smith and NPR for sharing the recipe.
Bill Smith has a lovely blog with beautiful and mouth watering pictures of his dishes and many recipes:
Seasoned In The South.
how long do you chill the pie?
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2 1/2 hours in the refrigerator and the pie slices perfectly, thanks for pointing out the ambiguity, Anon.
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