This intriguing, salty-meets-citrusy pie gets its punch of flavor from preserved lemon paste, a condiment made from lacto-fermented whole lemons. If you enjoy the vibrant, tart flavor of a key lime pie, or the salty-citrusy Atlantic Beach pie, you will enjoy this version, in which the briny, floral lemon flavor is tempered by a graham cracker crust and sweetened whipped cream. A garnish of toasted, chopped pistachios adds an additional level of nuttiness to the finished pie.
- Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it resembles the texture of wet sand.
- Add the mixture to a 9-inch pie pan and use your hands to evenly distribute it across the surface. Use the bottom and side of a drinking glass to firmly and neatly press the mixture against the bottom and up the sides of the pan.
- Bake 8-10 minutes, or until it smells fragrant and appears to have dried slightly.
- Meanwhile, prepare the filling: In a medium bowl, whisk together the lemon paste, sweetened condensed milk, whole egg, and egg yolks until smooth. Set aside.
- Remove the pie crust from the oven. Pour the filling into the crust and return to the oven. Bake for 15-18 minutes, or until the center of the pie is set. It should be slightly wobbly, but not liquidy.
- Refrigerate the pie for at least 3 hours, or until fully chilled.
- In the bowl of a stand mixer or a large bowl with an electric beater, whip the heavy cream and confectioners' sugar to soft peaks, being careful not to overbeat it. Spoon the soft whipped cream onto the surface of the pie, and sprinkle with chopped pistachios, if using. Serve chilled.
Alex Testere is a writer, editor, and illustrator based in Brooklyn. He spends most of his time cooking and thinking about his houseplants.