1 ½ sleeves saltine crackers (about 60 crackers)
1/2 cup unsalted butter softened
3 tbsp sugar
1 (14-oz) can Eagle Brand milk
2 large eggs
1/2 cup fresh lemon juice
1 tbsp lemon zest
fresh whipped cream for garnish
coarse sea salt for garnish
Crust: Preheat oven to 350 degrees.
Crush the crackers finely, but not to dust. Add the sugar, then knead in the butter until the crumbs hold together like dough.
Press into an 8” pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden.
Filling: While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the Eagle Brand, then beat in lemon juice. It is important to completely combine these ingredients.
Pour into the shell and bake for 16 minutes until the filling has set.
To serve: Refrigerate until pie is completely cold before slicing.
Top with whipped cream and a sprinkling of coarse salt.