Description
Atlantic Beach Pie is a classic Southern dessert featuring a crunchy Saltine cracker crust and a smooth, tangy citrus custard filling topped with whipped cream and zests of lemon and lime. This refreshing pie combines sweetened condensed milk with fresh lime and lemon juices for a perfect balance of creamy sweetness and bright acidity, making it a delightful treat for warm weather or any 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)
Whipped Cream 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.
- Assemble the Crust: In a medium bowl, combine the finely crushed Saltine crackers, melted unsalted butter, granulated sugar, and lightly beaten egg white. Stir until the mixture is well combined and holds together.
- 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 create a compact crust.
- Chill the Crust: Place the crust in the freezer for 10 minutes to firm up and help it hold its shape during baking.
- Mix Filling Ingredients: In a separate bowl, whisk together the sweetened condensed milk and the egg yolks until smooth. Gradually whisk in the fresh lime juice and fresh lemon juice until the filling is fully combined and creamy.
- Pour and Bake: Pour the citrus filling into the chilled crust. Bake in the preheated 350°F (175°C) oven for about 15 minutes, until the center is just set but still slightly jiggly.
- Cool the Pie: Remove the pie from the oven and transfer to a wire rack. Let it cool at room temperature for 1 hour. Then 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, approximately 2 minutes.
- Spread and Garnish: Once the pie has chilled, spread the whipped cream topping evenly over the filling, leaving about a ½-inch border of custard visible around the edges. Garnish the top with lemon and lime zests if desired.
- Store and Serve: Store the pie covered in the refrigerator without the whipped cream topping for up to 4 days. Add the whipped cream topping just before serving to maintain freshness and the airy texture.
Notes
- Make sure to finely crush the Saltine crackers for a smooth crust texture.
- Chilling the crust before baking helps it hold its shape and creates a firmer base.
- The pie center should be slightly jiggly when you remove it from the oven to ensure it sets properly without overbaking.
- Add the whipped cream topping right before serving for best texture and freshness.
- This pie is best served chilled but not frozen.
