Atlantic Beach Pie
Similar to Key Lime Pie and inspired by Carolina Lemon Pies, this Atlantic Beach Pie is a simple lemon-lime pie in a saltine cracker pie crust topped with whipped cream.
Ingredients
Saltine Cracker Pie Crust
- 1½ cups Crushed Saltine Crackers (~150g)
- 3 tbsp Granulated Sugar (35g)
- 5 tbsp Unsalted Butter, melted (70g)
Atlantic Beach Pie Filling
- 28 oz Sweetened Condensed Milk (795g)
- 5 Egg Yolks
- ½ cup Lemon Juice (118mL)
- ½ cup Lime Juice (118mL)
Whipped Cream
- 1½ cups Heavy Whipping Cream, cold (355mL)
- ¼ cup Powdered Sugar, sifted (60g)
- ½ tsp Vanilla Extract
Instructions
Make the Saltine Cracker Pie Crust
- Using a food processor on high, grind 150g of saltine crackers into fine crumbs. This should make about 1½ cups of crumbs.
- In a medium mixing bowl, combine the saltine cracker crumbs with 5 tablespoons of melted butter and 3 tablespoons of granulated sugar. Stir with a fork until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie tin. The easiest method is to start by pressing the crumbs into the center, then working outward until they climb up the edges of the pan. A flat-bottomed measuring cup or glass can help pack the crumbs tightly and evenly.
- Transfer the pie crust to the refrigerator to allow the butter to firm up while you make the Atlantic Beach pie filling.
Make the Atlantic Beach Pie
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, combine the sweetened condensed milk and egg yolks. Using a whisk or even a fork, mix until fully combined.
- Add the lemon and lime juices, and once again mix until fully combined.
- Pour the filling into your prepared saltine cracker crust.
- Bake for 25 to 35 minutes, or until very tiny cracks begin to appear around the edges of the pie.
- Chill the pie for at least 3 hours in the refrigerator so the filling can fully set before serving.
Finish the Pie with Whipped Cream
- In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
- Spread the whipped cream evenly over the chilled Atlantic Beach pie using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
Tried this recipe?Let us know how it was!