Like a dreamy mash-up between a Key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook's Corner, a Chapel Hill, N.C. restaurant that specializes in Southern comfort food. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don’t really need any special equipment — you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you’re feeling flush, sprinkle it with flaky sea salt as they do at Crook's Corner, and citrus zest as we do: a lazy summer’s day in pie form.
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Serving Size: 1 -inch pie (62g) | ||
Recipe Makes: 9-inch pie | ||
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Calories: 193 | ||
Calories from Fat: 64 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 70.8mg | 2 % | |
Potassium 201.2mg | 5 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 27.9g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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