Prep Time::15 mins
Cook Time::20 mins
Freeze Time::10 mins
Cool Time:: 1 hr 10 mins
Chill Time:: 2 hrs
Total Time:: 3 hrs 55 mins
Servings::8 (serving size: 1 slice)
Ingredients
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1 (4 1/2 ounce) sleeve saltine crackers (about 38 crackers)
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 large egg white, lightly beaten
cooking spray
1 (14 ounce) can sweetened condensed milk
4 large egg yolks
3 large limes, divided
2 large lemons, divided
2 teaspoons vanilla extract, divided
1 1/2 cups cold heavy whipping cream
1/4 cup powdered sugar
flaky sea salt, for sprinkling
Directions
Gather all ingredients.
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Crush saltines so that they resemble coarse meal, not dust (about 1 1/2 cups crumbs). Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.
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Transfer mixture to a 9-inch glass or ceramic standard pie plate greased with cooking spray; firmly press on bottom and up the sides. Freeze for 10 minutes.
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Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until crust is lightly browned, 15 to 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.
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While crust cools, whisk together condensed milk and egg yolks until smooth. zest 1 of the lemons and 1 of the limes to yield 1 teaspoon each. Juice zested lemon and 2 of the limes to yield 1/4 cup juice each. Whisk lime juice, lemon juice, and 1 teaspoon of the vanilla into condensed milk mixture until smooth. Pour mixture into warm crust.
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Bake at 350 degrees F (175 degrees C) until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour at room temperature. Refrigerate, uncovered, until thoroughly chilled, at least 2 hours.
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When ready to serve, beat cream, powdered sugar, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
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Spread whipped cream topping over chilled pie, leaving about a 1/2-inch border of custard showing around crust. Thinly slice remaining lemon and lime into rounds. Twist slices and arrange decoratively over whipped cream. Sprinkle with reserved lemon and lime zest.
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How to Store, Freeze, or Make aheadThe saltine crust goes stale more quickly than a graham cracker one, so be sure to gobble up any leftovers quickly. Pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping and sprinkle with flaky sea salt just before serving. Tips, Tricks, ShortcutsUse a rolling pin to crush your saltines in a ziptop bag, or use your handsMake sure your cream is as cold as possible when getting ready to whip it – chill the bowl and beaters, if necessary! Chilling the crust briefly before baking the pie enables it to hold its structure better.Make sure to combine the filling ingredients very well and pour them into the crust just after blending, then bake immediately.
Substitutions, Variations, and Serve With SuggestionsUse a graham cracker crust instead of a saltine one – it is suggested to add a little extra salt to the grahams, though. Use all lemon or all lime juice instead of the mixture
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