Description
Atlantic Beach Pie is a delightful Southern dessert featuring a crisp saltine cracker crust filled with a tangy, creamy lemon-lime custard and topped with fluffy whipped cream. This refreshing pie offers a perfect balance of sweet and citrus flavors, making it an ideal treat for warm weather or any special occasion.
Ingredients
Scale
Crust
- 1 1/2 cups (about 37 crackers, 165 g) Saltine crackers, finely crushed
- 6 Tbsp. (85 g) unsalted butter, melted
- 3 Tbsp. (38 g) granulated sugar
- 1 large egg white, lightly beaten
Filling
- 1 (14-oz./397 g) can sweetened condensed milk
- 4 large egg yolks
- 1/4 cup (60 ml) fresh lime juice (from 2 large limes)
- 1/4 cup (60 ml) fresh lemon juice (from 2 lemons)
Topping
- 1 1/2 cups (360 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- Lemon zest (for garnish)
- Lime zest (for garnish)
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C) and allow it to fully warm up before baking to ensure even cooking.
- Assemble the Crust: In a medium bowl, combine the finely crushed Saltine crackers, melted unsalted butter, granulated sugar, and lightly beaten egg white. Stir the mixture until it is well combined and holds together when pressed.
- Prepare the Pie Plate: Transfer the cracker mixture to a 9-inch glass pie plate. Press it firmly and evenly into the bottom and up the sides to form a compact crust that will hold the filling.
- Chill the Crust: Place the crust in the freezer for 10 minutes to firm it up, which helps it maintain its shape during baking.
- Mix Filling Ingredients: In a separate bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Gradually whisk in the fresh lime and lemon juices until the filling is fully combined and creamy.
- Pour and Bake: Pour the citrus filling into the chilled crust. Bake in the preheated oven for about 15 minutes, until the center is just set but still slightly jiggly to ensure a smooth texture.
- Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool at room temperature for 1 hour. Afterward, refrigerate the pie for about 2 hours or until fully chilled and set.
- Whip the Cream: In a large bowl, beat the heavy whipping cream and powdered sugar using an electric mixer on high speed until stiff peaks form, which takes approximately 2 minutes.
- Spread and Garnish: Once the pie has chilled, evenly spread the whipped cream over the filling, leaving about a ½-inch border of custard visible around the edges. Garnish with lemon and lime zests for a fresh, citrusy aroma and look.
- Store and Serve: Store the pie covered in the refrigerator without the whipped cream topping for up to 4 days to maintain freshness. Add the whipped cream topping just before serving for optimal texture and flavor.
Notes
- For best results, use fresh-squeezed lime and lemon juice to enhance the pie’s tart flavor.
- Freeze the crust briefly before baking to help it hold together and create a crisp texture.
- You can prepare the pie a day in advance, but add the whipped cream topping right before serving.
- Use a glass pie plate for even heat distribution and better browning of the crust.
- To crush saltines finely, place them in a plastic bag and use a rolling pin or pulse in a food processor.
