ATLANTIC BEACH PIE
Like a dreamy mash-up between a Key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook's Corner, a Chapel Hill, N.C. restaurant that specializes in Southern comfort food. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don't really need any special equipment - you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you're feeling flush, sprinkle it with flaky sea salt as they do at Crook's Corner, and citrus zest as we do: a lazy summer's day in pie form.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 4h55m
Yield One 9-inch pie
Number Of Ingredients 8
Steps:
- Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely (stop before all the crackers turn to dust; it's O.K. if you have some little pieces). Add sugar, then butter.
- Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.
- Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
- Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.
CRACKER PIE CRUST
I used RITZ® crackers to make this easy pie crust, but you could easily use a generic equivalent--any golden round crackers will do the trick! The slight saltiness from the crackers is a nice change from the norm. This pie crust is great for cheesecakes, no-bake pies, and more.
Provided by Diana Moutsopoulos
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cracker crumbs, melted butter, and sugar in a mixing bowl. Stir together until evenly incorporated. Pour mixture into a 9-inch round pie dish. Press evenly over the bottom and up the sides of the dish using a glass.
- Bake in the oven until golden brown, 7 to 10 minutes. Let cool before adding filling.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 20.4 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 7.8 g, Sodium 446.1 mg, Sugar 5.6 g
SALTINE CRACKER PIE
Got this recipe from a dear family friend, Virginia Haynes, years ago & it has been a favorite ever since. Hope it becomes yours too. This pie makes it's own crust & is super easy.
Provided by Debbie Harbour
Categories Pies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350 degrees .
- 2. Butter a pie pan & set aside .
- 3. Crumble crackers very fine & put in a med mixing bowl. Add pecan pieces & baking powder . Stir to mix .
- 4. Beat egg whites till stiff . Add sugar and vanilla & beat together
- 5. Pour egg whites over cracker mixture & fold together until well mixed . Pour into pie pan & bake until golden brown & crusty . Cool completely .
- 6. I top with whipping cream or have it on the side . Some of my family don't like whipped cream, go figure ! Lol
SODA CRACKER PIE
This pie is delicious, with or without a filling. I make it with pecans and serve it with whipped topping and one shake of nutmeg on top. Or I make it without pecans and fill with fruit filling such as lemon filling. I use soda crackers, saltines, graham crackers or buttery round crackers, finely crushed
Provided by PENILU
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan.
- Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.5 g, Fat 10.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 123.5 mg, Sugar 25.7 g
SALTINE CRACKER PIE CRUST
My mother used to make this pie crust and it was my absolute favorite. It's especially good to use for making cheese cakes.
Provided by Robin Dotson
Categories Pies
Number Of Ingredients 4
Steps:
- 1. Dump saltine crackers and salt into a food processor. You may have to break the crackers up to get all of them to fit into your food processor. Pulse about 15 - 20 times.
- 2. Add the melted butter and corn syrup to the cracker mixture. Pulse about another 15 - 20 times. The mixture should resembled uncooked oatmeal in apppearance.
- 3. Take cracker dough mixture and press into the bottom and up the sides of a large pie pan. Add pie filling ingredients to pie shell. Can be baked or served as it is.
SALTINE CRACKER PIE CRUST
Who says you need to stick with graham crackers for a delicious pie crust? I prefer the sweet and salty concoctions which makes this pie crust ideal.
Provided by Tricia Royals
Categories Desserts Pies 100+ Pie Crust Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
- Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
- Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 35.9 g, Cholesterol 38.1 mg, Fat 16.9 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 9.5 g, Sodium 534.4 mg, Sugar 20 g
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