|aka Atlantic Beach Pie|
North Carolina Lemon Pie
1. For the crust, adjust an oven rack to middle position and heat oven to 350°F. Melt
10 Tablespoons unsalted butter. Combine 6 ounces saltine crackers and 1/8 teaspoon salt in a food processor and pulse to coarse crumbs (~15 pulses). Add melted butter and 1/4 cup light corn syrup to processor and pulse until crumbs are broken down into oatmeal-size pieces (~15 pulses).
2. Transfer saltine mixture to a greased 9-inch pie plate. Using bottom of a dry measuring cup, press crumbs into an even layer on bottom and sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light golden brown and fragrant, 17 to 19 minutes.
3. For the filling, whisk 14 ounces sweetened condensed milk, 4 large egg yolks, 1/4 cup heavy cream,
1 Tablespoon grated lemon zest, and 1/8 teaspoon salt in bowl until fully combined. Whisk in
1/2 cup lemon juice (from ~3 lemons) until fully incorporated.
4. With pie plate still on baking sheet, pour filling into crust (crust needn't be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate until fully chilled, about 4 hours.
5. For the topping, use an electric mixer with a whisk attachment, on medium-low speed, to whip
1/2 cup chilled heavy cream with 2 Tablespoons sugar and 1/2 teaspoon vanilla extract until foamy (~1 minute). Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie. If you want to pipe on the whipped cream, as in the above photo, quadruple the whipped cream ingredients.