Cooking On The Q with Shelli!
Bradley Beach Pie
Ingredients for the crust:
1 sleeve of saltine crackers
3 tablespoons granulated sugar
½ cup butter at room temperature
For the filling:
4 eggs yolks
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice (fresh best)
¼ cup key lime juice (you can get in bottle)
Pinch of kosher salt
Whipped cream for top
Directions
Preheat oven to 350.
Crust:
in food processor, pulse saltines, then add sugar, then butter. (John did this by hand so he didn’t have to clean the Cuisinart.) It’s okay to have some small pieces. You don’t want cracker dust.
Press the mixture into bottom and up the sides of a pammed-up pie pan.
Freeze for 15 minutes and then bake 15 minutes or until the crust gets a little bit of color.
Filling:
Whisk together eggs yolks into condensed milk and then whisk in lime/lemon juice and salt, combining well.
Baking:
Pour the filling into shell and bake 15-20 minutes, or until it begins to set.
Remove from oven and put in fridge, 4 hours to overnight.
When ready to serve, sprinkle a little kosher salt on top.
You can eat topless or add whipped cream. Yummy either way!
Tune in Monday morning at 6:40 am for another segment of Cooking on The Q With Shelli on “The Jim Kerr Rock & Roll Morning Show” on Q104.3!
Monday’s recipe will be Garlic and Ginger Chicken Breast’s with cilantro and mint, and we will be using garlic and mint fresh from our garden...if only I grew ginger and cilantro...maybe next year!!!