Atlantic Beach Pie

A famous North Carolina classic, this Atlantic Beach Pie pairs a buttery saltine cracker crust with a silky citrus filling and soft whipped cream for a bright, refreshing dessert that’s as beautiful as it is delicious!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 252kcal

Author Courtney Whitmore

Ingredients

For the Saltine Crust

1 ½ sleeves saltine crackers about 45 crackers
½ cup unsalted butter (1 stick) softened
3 tablespoons sugar

For the Filling

1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed lemon juice or combination of lemon and lime juices

For the Whipped Topping

1 cup heavy cream
1/4 cup confectioner's sugar aka "powdered sugar"

For Garnish

lemon zest
lime zest

Instructions

Make the Crust

Preheat the oven to 350 degrees F. Crush the crackers into fine crumbs (you don’t want powder, just small pieces) and add them to a medium bowl. You can use a food processor, but clean hands work just fine! Stir in the sugar, then mix in the softened butter until the mixture is evenly combined.
Press the mixture firmly into an 8- or 9-inch pie dish. Use the bottom of a cup to firmly pack it evenly. Place it in the refrigerator for about 15 minutes to set, then bake for 15–17 minutes, until lightly golden.

Make the Filling

While the crust cools slightly, make the filling. In a separate bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Add the citrus juice and whisk again until fully combined and creamy.
Pour the filling into the warm crust and return it to the oven for 15–18 minutes, just until the center is set (a very slight jiggle is okay). Let the pie cool at room temperature, then transfer to the refrigerator to chill completely.

For the Whipped Topping & Garnish

For the topping, whip the heavy cream and powdered sugar together until soft, peaks form. Spread the whipped cream generously over the chilled pie.
Garnish with lime or lemon zest.
This pie slices best when completely cold. Keep covered in the refrigerator for up to 4 days.

Notes

Fresh lemon juice gives the best flavor!
A mix of lemon and lime juice adds a slightly more complex citrus flavor.
Be sure to chill the pie completely before slicing for clean cuts.

Nutrition