The recipe was developed by Bill Smith, then chef at Chapel Hill, North Carolina, restaurant
Crook's Corner, who had as a child in the 1950s and 1960s vacationed in
Atlantic Beach, North Carolina, where local lore held that only citrus-based desserts could be safely eaten after eating seafood.[1] When asked to develop a dessert for a
Southern Foodways Alliance event in 2011, he developed a pie inspired by the
lemon meringue pies typically offered in area seafood restaurants.[1][2] Unlike lemon meringue pies, which typically use a
shortcrust pastry base and are topped with meringue, Smith's recipe calls for a saltine cracker crust and a whipped cream topping and is garnished with
finishing salt.[1]
Preparation and ingredients
The pie uses a crust containing saltines, butter, and sugar and a curd containing lemons or limes,
condensed milk, and egg yolks.[1][3] The curd is topped with a sweetened whipped cream and then finishing salt and/or
lemon zest.[1] The pie is notable for the speed and ease with which it can be made.[4]
Preparation
Saltines are crumbled
Butter is worked in
Saltines and butter are pressed into a pie pan
The crust is baked and allowed to cool
Egg yolks are added to condensed milk and lemon juice
The recipe was developed by Bill Smith, then chef at Chapel Hill, North Carolina, restaurant
Crook's Corner, who had as a child in the 1950s and 1960s vacationed in
Atlantic Beach, North Carolina, where local lore held that only citrus-based desserts could be safely eaten after eating seafood.[1] When asked to develop a dessert for a
Southern Foodways Alliance event in 2011, he developed a pie inspired by the
lemon meringue pies typically offered in area seafood restaurants.[1][2] Unlike lemon meringue pies, which typically use a
shortcrust pastry base and are topped with meringue, Smith's recipe calls for a saltine cracker crust and a whipped cream topping and is garnished with
finishing salt.[1]
Preparation and ingredients
The pie uses a crust containing saltines, butter, and sugar and a curd containing lemons or limes,
condensed milk, and egg yolks.[1][3] The curd is topped with a sweetened whipped cream and then finishing salt and/or
lemon zest.[1] The pie is notable for the speed and ease with which it can be made.[4]
Preparation
Saltines are crumbled
Butter is worked in
Saltines and butter are pressed into a pie pan
The crust is baked and allowed to cool
Egg yolks are added to condensed milk and lemon juice