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

Scale

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)

Cook Mode Prevent your screen from going dark

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.