This simple icebox pie is a North Carolina favorite. Chapel Hill Chef Bill Smith made it famous by always using a saltine-cracker crust as the foundation. This version, inspired by him, uses a special shortcut: store-bought pretzel-crumb pie crusts for that same salty-savory crunch. It's a quick and easy pie you'll love.
Ingredients:
- 1 6 oz pretzel-ready crust (from the baking aisel)
- 1 14 oz can sweetened condensed milk
- 4 egg yolks
- ¼ cup freshly squeezed lemon juice
- ¼ cup freshly squeezed lime joice
- Whipped cream
- Lemon or line zest for garnish, if desired
Directions:
Whisk condensed milk, egg yolks and lime juice until well combined. Pour into pretzel crust and refrigerate overnight. Before serving, top with whipped cream. Garnish with lemon or lime zest, if desired. Enjoy!
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