Sour Cream Lemon Pie Recipe with Saltine Cracker Crust

– ⅔ cup evaporated milk 151 grams – ▢3 cups granulated sugar 600 grams – ▢¾ cup unsalted butter 170 grams (1½ sticks) – ▢7 ounces Marshmallow cream 198 grams (1 jar), Kraft Jet-Puffed recommended – ▢10 ounces milk chocolate chips 283 grams (1 package), Ghirardelli recommended – ▢1 teaspoon pure vanilla extract 4 grams – ▢¼ cup whole cashews 28 grams, optional


To make the crust, put the saltine crackers, powdered sugar, melted unsalted butter, and kosher salt in a food processor with a steel blade.

Press Crust: Spread the saltine crumbs out evenly on the bottom and sides of the pie plate that has been made. Watch out that the top doesn't get too thick.

Place the pie plate on a baking sheet and bake the crust for 18 to 20 minutes, or until it is golden brown and smells good. After baking, leave the pie plate with the crust on the baking sheet to cool down a bit.

Prepare the filling. Put the heavy cream, grated lemon or lime zest, egg yolks, sweetened condensed milk, and kosher salt in a big bowl. Be sure to whisk the ingredients together well.

Pour Filling: Make sure the filling is spread out evenly by pouring it into the saltine crust that has already been baked. Put the pie on the oven's middle rack while it's still on the baking sheet.

Bake Pie: Put the pie in the oven and bake it for 16 to 18 minutes, or until the filling is set. Moving the pie to a cooling rack after it's done cooking will let it cool fully.