When we were kids I remember my mom making a mock apple pie with saltine crackers that we swore tasted just like apple pie. I wonder if I would still think so. Browsing the internet recently for dessert recipes I came across a recipe for pie crust made with saltine crackers. I’ve made plenty of graham cracker pie crusts but this was intriguing. I’m a fan of sweet and salty so this just seemed like a natural. I’ll try anything once. Glad that I did.
1 1/2 sleeves of saltine crackers
1/2 cup butter melted
1/4 cup sugar
Preheat the oven to 350.
The preparation part was a little tricky when it came to consistency. The instructions warned against turning the crackers to dust. I pulsed them a few times in the food processor along with the sugar. I poured the crushed, slightly chunky but not powdered, crackers into the melter butter and mixed them the best I could. They were not holding together like I thought they should so I dumped them, butter and all, into the food processor and gave them a couple more pulses. I pressed them into the bottom and sides of a 9” pie plate.
Bake for 15 minutes or until golden brown. Cool slightly.
While the saltine crust was cooling I made up my recipe for key lime pie except I used regular limes and lemons. Reduce the oven temperature to 325.
4 large egg yolks
1 14oz can sweetened condensed milk
1/2 cup fresh squeezed citrus (lemon, lime or a combination)
1 T lemon or lime zest
Whisk together all of the filling ingredients making sure they’re thoroughly combined and pour into the slightly cooled pie shell.
Bake for 18-20 minutes. Cool completel on a wire rack.
I like adding a berry topping.
3 cups fresh berries (blueberries, raspberries, strawberries)
1/2 cup water
1 T lemon or lime juice
3 T sugar
1 T cornstarch
Stir together water, sugar, cornstarch, citrus juice and 1 cup of the berries. Bring to a simmer and cook until the sugar dissolves completely and berries burst and soften. Remove from the heat and stir in the remaining 2 cups of berries. Allow the berry topping to cool completely and pour over the filling. I used blueberries and strawberries.
Refrigerate at least a couple of hours or overnight prior to slicing. Serve with a dollop of whipped sweet cream.
I will definitely make the saltine crust again. It was a perfect contrast to the sweetness of the pie. And I’m sure this would be excellent with a chocolate cream filling or a banana or coconut cream,
NOTE: You might want to play around a little with the consistency. Next time I will pulse my crackers and sugar a little longer and add the butter while the crumbs are still in the food processor. This crust would also work well in a springform or tart pan. Enjoy!