Atlantic Beach Pie
This Atlantic Beach Pie is simple to make, but will give you a whole new take on what a pie crust should be. I love the citrusy blend of lemon and lime, it’s like a cross between key lime pie and lemon meringue pie. But, with the unique crust and a little touch of flake salt on the top, it’s also very reminiscent of my favorite margarita. Don’t worry. No alcohol in the pie so it’s both adult and kid friendly!
What is an Atlantic Beach Pie?
I know the name caught me off guard the first time I heard of it. What is an Atlantic Beach Pie? I did some research and it’s basically a pie created by Chef Bill Smith. He created his version of a pie that was reminiscent of his days growing up along the eastern coast of North Carolina. Originally, this pie was made from Ritz crackers, saltines or Captain’s wafers. Sounds unusual, doesn’t it?
In this recipe for Atlantic Beach Pie I’ve used saltines because they give that wonderful crunch, touch of salt, goodness that goes beautifully with the tart citrus filling.
What You’ll Need:
- saltine crackers
- butter
- sugar
- sweetened condensed milk
- egg yolks
- lemon juice
- lime juice
- heavy whipping cream
- confectioners’ sugar
- lemon and lime zest
- flake salt
Flake Salt and Finishing Salt
Flake salt is a type of finishing salt that’s used by chefs to provide that little something extra to a finished dish or dessert. Maldon is probably one of the most commonly used flake salts because it easily adapts to any flavor and adds a subtle crunch and hint of salt. Perfect for “finishing” off this Atlantic Beach Pie. Tip: the finishing salt should be added just before serving.
Variations:
- I love the combination of lemon and lime juices, but if you prefer one over the other, that’s fine too. This recipe calls for 1/4 cup of each, so simply substitute 1/2 cup lemon or lime juice.
- Add a dollop of whipped cream to each slice of pie as you serve it. This will make storing it much easier, but I never worry because it doesn’t last that long!
- Instead of using the lemon/lime zest, thinly slice the fruit and arrange them in alternating colors.
- I love the saltine crust, but if you prefer, try using Ritz crackers or your own personal favorite.
- If you need to limit your salt intake, omit the flake salt when serving. But, I really hope you give it a try if you can. I think you’re going to love what it brings to this Atlantic Beach Pie.
Ingredients
Crust:
- 1-1/2 sleeves saltine crackers, about 6-1/2 ounces (57 crackers)
- 1/2 cup butter, unsalted, very soft, (1 stick)
- 3 Tbsp. sugar
Filling:
- 1 14 oz. can sweetened condensed milk
- 4 egg yolks, large
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
For Serving:
- 2 cups heavy whipping cream
- 1/4 cup confectioner's sugar
- zest from lemon and lime, garnish, optional
- flake salt, garnish, optional
Directions
Preheat oven to 350°.
Make the Crust:
- Crush the saltines so you have fairly coarse crumbs. In a medium bowl, combine the cracker crumbs with the softened butter; knead it until the butter is completely worked into the crackers. When you pick up a couple of tablespoons and press the mixture into a ball in the palm of your hand, it should stay together.
- Press the crumb mixture into a buttered, 9" glass pie pan, pushing the mixture up the sides and firmly into the edge. Try to keep it as even as possible. Put crust in freezer for 10-15 minutes.
- Bake crust for 20 – 25 minutes on the middle rack of your oven. The crust is done when it just starts to show a golden brown color. Remove crust from oven and set aside to cool a bit, about 10-15 minutes.
Make the Filling:
- In a medium bowl, whisk together the sweetened condensed milk and egg yolks, Whisk in the lemon and lime juices. Pour filling into the warm crust. Bake about 15 minutes, just until the center of the pie is set.
- Cool pie on wire rack for about 1 hour. Transfer pie to the refrigerator and chill for at least 2 hours.
To Serve:
- Top the pie with whipped cream (or whipped topping) and citrus slices just before serving.
- Whip to heavy cream and confectioner's sugar just until soft peaks form. Top pie with whipped cream and garnish with lemon and lime zest, if desired.
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