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Cherry Lemonade Beach Pie

Source of Recipe

Bon App�tit


Recipe Introduction

"A beach pie�like the kind popularized by Bill Smith at Crook�s Corner in Chapel Hill, North Carolina�should be very simple. To me the name indicates a dessert to make on vacation, in a rented house with limited kitchen tools at your disposal. This version, inspired by the cherry lemonade at Hot Dog on a Stick (the perfect summer mall drink, IMO), is made almost entirely with shelf-stable ingredients that you can throw in the back of your car for the drive to the shore; the only items that require refrigeration from the jump are eggs and butter. Don�t hesitate to make this recipe your own: You can use whatever crackers or cookies you want for the crust. I like saltines for their stiff structure that makes cutting clean slices a breeze, but the buttery crunch of Ritz with a tart, creamy lemon filling is great too. Just be sure to not skip the added salt; even an already salty cracker needs the bump once you add all that sugar and butter. And if cherries aren�t your thing, use a different jam and fruit. Strawberry jam with sliced strawberries around the edges, blackberry jam with plump blackberries dotting the surface�it�s all good."

Recipe Link: https://tinyurl.com/cherry-lemonade-beach-pie

List of Ingredients

◦ 43 Ritz crackers (about 1 ⅓ sleeves) or 45 saltine crackers (about 1 � sleeves)
◦ � cup sugar
◦ 1 � teaspoon Diamond Crystal or � teaspoon Morton kosher salt, divided
◦ 1 large egg white
◦ 6 tablespoons unsalted butter, melted, slightly cooled
◦ 4 large egg yolks
◦ 1 14-ounce can sweetened condensed milk
◦ 1 teaspoon finely grated lemon zest
◦ ⅔ cup fresh lemon juice
◦ ⅓ cup cherry jam
◦ 1 tablespoon maraschino cherry syrup, plus maraschino cherries for serving


Recipe

Place a rack in middle of oven and preheat to 350� F. Pulse crackers in a food processor until crumbs are very small; no pieces should be bigger than a lentil. (Alternatively, place in a resealable plastic bag and crush with a rolling pin.) Transfer crumbs to a medium bowl; add sugar and 1 teaspoon Diamond Crystal or � teaspoon Morton kosher salt and stir to combine. Drizzle in egg white and melted butter, and toss to coat thoroughly. Transfer to a 9-inch-diameter pie pan. Using a flat-bottomed measuring cup, firmly and evenly press into bottom and up sides of pan. Bake crust until golden brown, 18 to 20 minutes. Let cool slightly.

Meanwhile, vigorously whisk egg yolks and sweetened condensed milk until well combined. Add lemon zest and juice, and remaining � teaspoon Diamond Crystal or � teaspoon Morton kosher salt. Pour filling into crust and bake until edges are set but center still jiggles slightly when pie is gently shaken, 15 to 20 minutes. Let cool.

Heat cherry jam and maraschino cherry syrup in a small saucepan over medium, stirring occasionally, until runny, about 2 minutes. Strain through a fine-mesh sieve into a measuring glass or small heatproof bowl; discard solids. Let jam mixture cool slightly.

Drizzle jam mixture over center of pie, then carefully tilt pie in a rolling fashion to evenly coat filling (be careful not to let it run over into the crust). Chill pie until cold, at least 2 hours.

Top with maraschino cherries as desired just before serving.

Makes 10 to 12 servings






❧ Do Ahead:
Pie can be made 1 day ahead. Keep chilled.