North Carolina Lemon Pie

aka Atlantic Beach Pie

North Carolina Lemon Pie

from Cook's Country Magazine

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.

Pecan Pumpkin Pie Fudge

You'll need a candy thermometer for this recipe.

Pecan Pumpkin Pie Fudge
from Land O Lakes Recipe Collection: Holiday Cookies 2011

1. Line an 8-inch square pan with aluminum foil, extending foil over edges.  Lightly butter foil.

2. Combine 1 cup sugar, 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter, 1/2 cup half-and-half,
1/2 cup canned pumpkin, and 1-1/2 teaspoons pumpkin pie spice in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar is dissolved (5 to 7 minutes).

3. Reduce heat to low.  Cook, stirring occasionally, until mixture reaches 234°F (soft ball stage) on a candy thermometer.  Remove from heat.

4. Stir in 2 cups miniature marshmallows, 1 12-ounce package white baking chips, and 1 teaspoon vanilla, until mixture is smooth; stir in 1/2 cup chopped toasted pecans.  Pour into prepared pan and cool completely.

5. Remove fudge from pan using foil ends; cut into 1-inch squares.  Store in a sealed container in the refrigerator for up to 3 weeks.