How to Make North Carolina Lemon Pie

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers a dairy-free option while maintaining creaminess.

graham cracker crust

🥗Healthier: oat crust

💰Cheaper: store-bought pie crust

Oat crust is gluten-free and healthier, while store-bought is more convenient.

Preheat the oven to 350 degrees.

In a food processor, pulse 6 ounces of saltine crackers and 1/8 teaspoon of salt until coarse crumbs (about 15 pulses).

Add 10 tablespoons of melted unsalted butter and 1/4 cup of light corn syrup to the crumbs and pulse until it resembles coarse oatmeal (about 15 pulses).

Pour the crumb mixture into a greased 9-inch pie plate and press evenly using a dry measuring cup and fingers.

Bake the crust in the preheated oven for 17 to 19 minutes until golden brown and fragrant.

In a mixing bowl, whisk together 1 can of sweetened condensed milk, 4 egg yolks, 1/4 cup of heavy cream, 1 tablespoon of lemon zest, and 1/8 teaspoon of salt until smooth.

Add 1/2 cup of fresh lemon juice to the mixture and whisk until combined.

Pour the lemon filling into the hot pre-baked pie crust.

Return the pie to the oven and bake for an additional 15 to 17 minutes until the center jiggles slightly but is set around the edges.

Let the pie cool completely, then transfer to the refrigerator for 4 hours.

For the whipped topping, add 1/2 cup of heavy cream, 2 teaspoons of sugar, and 1/2 teaspoon of vanilla to a mixing bowl and whip until stiff peaks form.

Top the cooled pie with dollops of whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens