If you’re on the hunt for a bright, tangy dessert that feels like sunshine on a plate, then this Sour Cream Lemon Pie with Saltine Crust Recipe is about to become your new favorite. The unexpected saltine cracker crust adds a surprising salty crunch that perfectly balances the luscious, creamy, and slightly tart lemon filling. It’s a nostalgic twist that’s delightfully easy to prepare and will have everyone asking for seconds. Whether you’re baking for a casual family dinner or a special occasion, this pie brings that perfect harmony of sweet and tang with a texture combo that truly sings.
Ingredients You’ll Need
Let’s talk about the backbone of this pie — the ingredients may be simple, but each plays a crucial role in creating its distinct flavor and texture. From the salty crunch of the saltine crust to the silky richness of the sour cream filling, every item contributes layers of complexity without any fuss.
- Salted saltine crackers (60 pieces / 192 grams): These form the crunchy, salty crust that brings a unique twist to the classic pie base.
- Granulated sugar (3 tablespoons + ¼ cup): Sweetens both the crust and the luscious filling, balancing the tartness perfectly.
- Unsalted butter (8 tablespoons, melted): Binds the cracker crust beautifully while adding richness.
- Kosher salt (1 teaspoon + ¼ teaspoon): Enhances all the flavors and ensures the saltine crust shines without overpowering.
- Sweetened condensed milk (14 ounces): Adds creamy sweetness and helps create the pie’s smooth citrus custard.
- Egg yolks (4 large): Provide structure and that velvety texture for the filling.
- Heavy cream (¼ cup): Adds richness and smoothness, ensuring the filling is perfectly luscious.
- Grated lemon and/or lime zest (1 tablespoon + optional for garnish): Bursts of citrus aroma and flavor that brighten every bite.
- Fresh-squeezed lemon and/or lime juice (9 tablespoons): The star of the show, giving the filling its signature tangy kick.
- Sour cream (1 cup): Adds a velvety tang that rounds out the flavors and creates the pie’s signature creaminess.
How to Make Sour Cream Lemon Pie with Saltine Crust Recipe
Step 1: Prepare the Saltine Crust
Start by preheating your oven to 350°F (175°C). Crush the 60 salted saltine crackers into fine crumbs — a food processor makes this quick work, but placing them in a sealed plastic bag and crushing them with a rolling pin works just as well. In a mixing bowl, combine the cracker crumbs with 3 tablespoons granulated sugar and 1 teaspoon kosher salt. Pour in the melted unsalted butter and toss until everything is evenly coated and the mixture holds together when pressed. Press this mixture firmly into a 9-inch pie pan, making sure to cover the bottom and sides evenly. Pop it in the oven for about 10 minutes until it’s set and lightly golden — this will give you that perfect crunchy crust with a subtle salty kick.
Step 2: Make the Lemon Filling
While the crust bakes, it’s time to prepare the filling that makes this pie unforgettable. In a medium bowl, whisk together 14 ounces of sweetened condensed milk, 4 large egg yolks, ¼ cup heavy cream, 1 tablespoon grated lemon and/or lime zest, and ¼ teaspoon kosher salt. Once smooth, stir in 9 tablespoons of fresh-squeezed lemon and/or lime juice. This combination creates a custard that manages to be both tangy and luxuriously creamy, thanks to the balance of citrus, sweetened condensed milk, and that soft eggy richness.
Step 3: Bake and Add the Sour Cream Topping
Pour the lemon filling into your pre-baked saltine crust and bake at 350°F (175°C) for 25 minutes, or until the filling is just set but still slightly jiggly in the center — it will continue thickening as it cools. While the pie cools slightly, whisk together 1 cup sour cream and ¼ cup granulated sugar until smooth. Spread this sour cream topping evenly over the warm filling, then return the pie to the oven and bake for an additional 5 minutes. This sour cream layer adds a delightful tangy creaminess that perfectly tempers the citrus notes, making every bite divine. Allow the pie to cool to room temperature, then refrigerate for at least 3 hours before slicing to let everything set beautifully.
How to Serve Sour Cream Lemon Pie with Saltine Crust Recipe
Garnishes
A sprinkle of freshly grated lemon or lime zest on top adds an irresistible zest that heightens the pie’s citrus aroma and gives each slice a fresh, vibrant look. For extra flair, a few fresh mint leaves or thin lemon slices make lovely natural decorations that invite eager hands to dig in.
Side Dishes
This pie pairs wonderfully with light accompaniments. A dollop of whipped cream enhances the creamy texture, while a simple fresh berry salad or a scoop of vanilla ice cream complements the tanginess with natural sweetness. These simple sides allow the star of the show — your Sour Cream Lemon Pie with Saltine Crust Recipe — to truly shine.
Creative Ways to Present
For a whimsical twist, serve individual slices in vintage glass dessert plates with a small fork and a sprig of thyme for an herbaceous touch. If you’re impressing guests, drizzle a thin line of berry coulis or a mint-infused syrup around the plate. You can even turn the pie into mini tartlets using muffin tins lined with saltine crust — perfect bite-sized versions of this delectable treat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the pie tightly with plastic wrap or store in an airtight container, and keep it refrigerated. Properly stored, it should stay fresh and creamy for up to 3 days. The crust maintains its delightful crunch without getting soggy, making it just as good the next day.
Freezing
While freezing is possible, it’s best to freeze the pie before adding the sour cream topping to preserve texture. Wrap the crust with filling tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. When you’re ready to enjoy, thaw overnight in the refrigerator and add the sour cream topping fresh. Freezing after the topping has been added may cause the texture to degrade.
Reheating
This pie is best enjoyed chilled, so reheating is generally not recommended. Simply take it out of the fridge about 15 minutes before serving to let it come closer to room temperature, which will soften the texture slightly and enhance the flavors.
FAQs
Can I use a different type of cracker for the crust?
Saltine crackers are key for their salty-sweet balance and light crunch, but you can experiment with other mild, salted crackers for a different twist. Just be mindful that a sweeter or stronger-flavored cracker will change the overall taste.
Why does this pie use sour cream in the filling?
Sour cream adds a wonderful tang and creamy texture that contrasts beautifully with the lemon’s brightness and the salty crust, giving the pie a complex, velvety mouthfeel that is hard to beat.
How tart is this pie? Can I adjust the lemon flavor?
This pie offers a nice balance of tart and sweet, but feel free to tweak the amount of lemon or lime juice to your preference. Adding slightly less juice will mellow the tartness, while a little extra zest can enhance the citrus aroma.
Can I make this pie vegan or dairy-free?
Due to the eggs, sour cream, and sweetened condensed milk, this recipe isn’t naturally vegan. However, with some specialized replacements like vegan condensed milk and plant-based sour cream, it can be adapted, but expect a different texture and flavor.
Is the saltine crust crumbly or firm?
When baked properly with melted butter, the saltine crust becomes crisp and holds together nicely for slicing, but it still has a delightful, crumbly crunch that complements the creamy filling perfectly.
Final Thoughts
If you’re craving a dessert that’s simple to whip up but bursting with unique flavor and texture, don’t hesitate to try this Sour Cream Lemon Pie with Saltine Crust Recipe. The marriage of tart, creamy lemon filling with the salty, crunchy crust is one of those unexpected delights that always surprises and delights. I can’t wait for you to experience this sunny slice of happiness — happy baking!
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Sour Cream Lemon Pie with Saltine Crust Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes plus 4 hours chilling
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sour Cream Lemon Pie with Saltine Crust is a delightful dessert featuring a uniquely savory and sweet saltine cracker crust paired with a tangy, creamy lemon filling. The pie balances the richness of condensed milk and egg yolks with fresh citrus zest and juice, topped with smooth sour cream for an elegant finish. Perfect for spring and summer gatherings, this pie offers a refreshing twist on classic lemon desserts.
Ingredients
Saltine Crust
- 60 salted saltine crackers (192 grams, about 1½ sleeves)
- 3 tablespoons granulated sugar (38 grams)
- 8 tablespoons unsalted butter, melted (113 grams, 1 stick)
- 1 teaspoon kosher salt
Filling
- 14 ounces sweetened condensed milk (396 grams, 1 can)
- 4 large egg yolks (56 grams)
- ¼ cup heavy cream (57 grams)
- 1 tablespoon grated lemon and/or lime zest (6 grams)
- ¼ teaspoon kosher salt
- 9 tablespoons fresh-squeezed lemon and/or lime juice (128 grams, from 4½ lemons or limes)
Topping
- 1 cup sour cream (227 grams)
- ¼ cup granulated sugar (50 grams)
- Freshly grated lemon and/or lime zest (optional, for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Crush the salted saltine crackers finely, either using a food processor or by placing them in a sealed bag and pounding them with a rolling pin. Combine the crushed crackers with granulated sugar, melted unsalted butter, and kosher salt in a mixing bowl. Mix until the crumbs are evenly coated and hold together when pressed.
- Form and Bake the Crust: Press the cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Bake the crust in the oven for about 10 minutes until it’s set and slightly golden. Remove from oven and let it cool slightly while preparing the filling.
- Prepare the Filling: In a mixing bowl, whisk together the sweetened condensed milk, egg yolks, heavy cream, lemon/lime zest, kosher salt, and fresh lemon/lime juice until smooth and well combined. Pour the filling mixture into the pre-baked crust, spreading evenly.
- Bake the Pie: Return the pie to the oven and bake for 25-30 minutes, or until the filling is set but still slightly wobbly in the center. Remove the pie from the oven and let it cool completely at room temperature.
- Top with Sour Cream: In a small bowl, combine sour cream with granulated sugar, mixing until smooth. Spread the sour cream mixture evenly over the cooled pie filling.
- Chill and Garnish: Refrigerate the pie for at least 4 hours or overnight to allow the flavors to meld and the topping to set. Before serving, garnish with freshly grated lemon and/or lime zest if desired. Slice and serve chilled.
Notes
- You can substitute lime juice and zest for lemon if preferred; a mix of both also works well.
- If saltines are not available, use a similar lightly salted cracker for the crust.
- For a firmer crust, press the cracker mixture tightly and consider chilling the crust before baking.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Ensure the pie is fully chilled before slicing to achieve clean slices.
