If you’re looking for a new dessert recipe to brighten things up, this Atlantic Beach Pie is just the dessert for you. Originally a staple in seafood restaurants along the coast of North Carolina, this pie brings together a surprising mix of ingredients that combine in a seriously delicious way. With a combo of both lemon and lime juice, this citrusy treat is not short on flavor. It’s baked in a saltine crust for a salty twist that you just might want to steal for your other pie recipes. One bite, and you’ll understand why folks love this coastal classic.
The best thing about this pie might be how incredibly easy it is to whip up. The crust comes together with crushed saltines, some melted butter, sugar, an egg white, and a pinch of extra salt. Press the mixture into your pie dish and bake for a little under 20 minutes. Then it’s onto the filling!
Since the lemon and lime juice are the stars of the show here, I highly encourage you to go with the fresh stuff. Bottle lime juice just doesn’t have the same flavor! Mix that fresh juice with a can of sweetened condensed milk and four egg yolks for a thick and custard-y filling. Easy as that, it’s time to pour the filling into the prepared saltine crust and pop it in the oven for about 15 minutes or until it’s set through the center.
Once your pie has finished baking, give it time to come to room temperature, then set it in the fridge to chill for at least 2 hours before you serve it up. When it’s time for dessert, add a layer of whipped cream to the top and a sprinkle of lime zest if you’re feeling fancy. This sweet and salty treat is sure to be a hit on any occasion. Give the recipe a try and taste for yourself!
Yield(s): Serves 8 – 20m prep time – 35m cook time – 2h 30m inactive
INGREDIENTS
1 2/3 cups finely crushed saltine crackers, about 1 sleeve
6 tablespoons butter, melted
3 ½ tablespoons granulated sugar
1 egg white, lightly beaten
1/2 teaspoon salt
1 (14 oz) can sweetened condensed milk
4 egg yolks, lightly beaten
1/4 cup fresh lime juice, about 2-3 large limes
1/4 cup fresh lemon juice, about 2 lemons
Whipped cream for topping
PREPARATION
Preheat oven to 350 degrees F.
In a medium-sized bowl, mix together crushed crackers, melted butter, granulated sugar, the egg white, and salt until fully combined.
Press cracker mixture into a 9-inch pie dish to form an even crust, then place crust in the fridge for 25 minutes.
After crust has chilled, bake for 18-20 minutes or until crust is beginning to turn golden in color. Allow crust to cool while you prepare filling.
In a large bowl, whisk together condensed milk and the egg yolks until well combined. Add lime and lemon juice and whisk until smooth.
Pour filling into the crust and bake for 15 minutes or until the center of the pie has only a slight jiggle.
Allow pie to cool to room temperature then chill in the refrigerator for at least 2 hours before serving.
Before serving, top with whipped cream and lime zest if desired.
