This Atlantic Beach Pie recipe is the perfect sweet and tangy treat. Follow the easy steps to create this refreshing dessert that is perfect for any occasion.
This delicious pie is a mix of the best parts of lemon meringue and key lime pie and is surprisingly easy to make. Crispy, salty cracker crumb crust filled to the brim with creamy lemon-lime filling and topped with a light and airy whipped topping. This amazing dessert was adapted from a recipe by Bill Smith, a chef at Chapel Hill, North Carolina. Bill has since retired, but this fantastic dessert certainly hasn’t. Note that this is not the original recipe for Bill Smith’s Atlantic Beach pie; it is an adaptation.
Atlantic Beach Pie Recipe | How to Make
The saltine cracker crust is very different from a Graham cracker crust, but it nicely contrasts with the creamy filling and the mix of lemon and lime juices. The fresh whipped cream is another sweet flavor that brings everything together wonderfully.
Once you try this pie, you’ll be hooked! The great thing about this recipe is that it’s super easy to make. Just a few simple ingredients, and you’re good to go. The end result is pure heaven – a cool, creamy pie with the perfect balance of salty and sweet. So, grab a slice (or two!) and enjoy!
Tips and variations on how to make this Atlantic Beach Pie Recipe:
● For the 1½ cups of saltine crackers, you will need one sleeve of saltine crackers from a box, 36-37 crackers.
● You could use a food processor to crush the saltines, but make certain you do not make them too fine.
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks of butter
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● 14 ounces of sweetened condensed milk should be one small can.
● ¼ cup of fresh lime juice is 2-3 limes. It really depends on the size of the limes and how juicy they might be.
● ¼ cup of fresh lemon juice is approximately two lemons. It really depends on the size of the lemons and how juicy they might be.
● Cooling the pie to room temperature before putting it in the fridge to chill will keep the top from cracking.
● Wait to do the whipped topping until it is time to serve. The topping will keep in the fridge for a few days, but you want as much time as possible.
● Butter in Baking: Essential Tips for Perfect Baked Goods
● What to do with leftover egg whites
● Store leftovers covered in the fridge for up to 4 days.
● You can freeze this pie without the whipped topping. If you want to freeze it, keep the pie on the pie plate and cover the entire thing with plastic wrap before covering it with tin foil. Freeze for up to 2 months. Thaw in the fridge and add the whipped topping before serving.
Other delicious lemon desserts you might enjoy:
● Easy Lemon Meringue Pie Cookies Recipe
● Lemon Meringue Cake Recipe
● The Best Baked Luscious Lemon Cheesecake Recipe
Other tangy lemon pie recipes:
● Light and Fluffy Lemon Chiffon Pie Recipe
● Easy Homemade Old Fashioned Lemon Meringue Pie Recipe
Other best pie recipes you might enjoy:
● Best Old-Fashioned Homemade Coconut Cream Pie Recipe
● Butterscotch Cinnamon Pie Recipe | How to Make
● Blueberry Pie Recipe
Atlantic Beach Pie Recipe Ingredients:
● 1½ cups of crushed Saltine Crackers
● 6 Tablespoons Butter, melted
● 3 Tablespoons White Granulated Sugar
● 1 large Egg White
● 14 ounces Sweetened Condensed Milk
● 4 large Egg Yolks
● ¼ cup Fresh Lime Juice
● ¼ cup Fresh Lemon Juice
● 1½ cups Heavy Whipping Cream
● ¼ cup Confectioners’ Sugar
● Lemon Zest for garnish
● Lime Zest for garnish
Atlantic Beach Pie Mise en Place:
● Ziploc Bag
● Rolling Pin
● 8″ Pie Plate
● Medium Bowl
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Grater
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Rack)
Atlantic Beach Pie Recipe Directions:
1. Place the saltines in a zipper storage bag and use a rolling pin (or a hammer if you are in a mood) to crush the crackers to a fine crumb.
2. In a medium-sized mixing bowl, stir together the cracker crumbs, the granulated sugar, and the egg white with the melted butter. It will be the consistency of damp sand and will stick together.
3. Using your fingertips, press the mixture evenly into an 8-inch pie pan. Place in the freezer for 10 minutes to chill. Preheat the oven to 350 degrees Fahrenheit.
4. Bake the crust in a preheated 350°F oven for 20 minutes or until lightly browned. Remove the crust from the oven and cool on a cooling rack for 5-10 minutes.
5. While the crust cools, whisk together the egg yolks and the sweetened condensed milk in a medium-sized mixing bowl until smooth.
6. Add the lemon and lime juices and whisk until fully mixed.
7. Pour the mixture into the slightly cooled pie crust. Continue baking at 350°F for 15 more minutes or until the minute is set.
8. Remove the pie from the oven and place it on a cooling rack for one (1) hour before moving it to the fridge to chill for another two (2) hours.
9. When you are ready to serve, place the whipping cream into the bowl to your stand mixer. Beat on high until the heavy whipping cream begins to thicken. Slowly add the confectioners’ sugar until stiff peaks form.
10. Spoon the whipped cream over the top of the pie, leaving some of the filling exposed around the edge.
11. Garnish with lemon and lime zest.
12 Store leftovers covered in the fridge for up to four (4) days.
13. You can freeze this pie without the whipped topping. If you want to freeze it, keep the pie on the pie plate and cover the entire thing with plastic wrap before covering it with tin foil. Freeze for up to two (2) months. Thaw in the fridge and add the whipped topping before serving.
Atlantic Beach Pie Recipe | How to Make
This Atlantic Beach Pie recipe is the perfect sweet and tangy treat. Follow the easy steps to create this refreshing dessert that is perfect for any occasion.
Ingredients
- 1½ cups of crushed Saltine Crackers
- 6 Tablespoons Butter, melted
- 3 Tablespoons White Granulated Sugar
- 1 large Egg White
- 14 ounces Sweetened Condensed Milk
- 4 large Egg Yolks
- ¼ cup Fresh Lime Juice
- ¼ cup Fresh Lemon Juice
- 1½ cups Heavy Whipping Cream
- ¼ cup Confectioners' Sugar
- Lemon Zest for garnish
- Lime Zest for garnish
Instructions
- Place the saltines in a zipper storage bag and use a rolling pin (or a hammer if you are in a mood) to crush the crackers to a fine crumb.
- In a medium-sized mixing bowl, stir together the cracker crumbs, the granulated sugar, and the egg white with the melted butter. It will be the consistency of damp sand and will stick together.
- Using your fingertips, press the mixture evenly into an 8-inch pie pan. Place it in the freezer for 10 minutes to chill. Preheat the oven to 350 degrees Fahrenheit.
- Bake the crust in a preheated 350°F oven for 20 minutes or until lightly browned. Remove the crust from the oven and cool on a cooling rack for 5-10 minutes.
- While the crust cools, whisk together the egg yolks and the sweetened condensed milk in a medium-sized mixing bowl until smooth.
- Add the lemon and lime juices and whisk until fully mixed.
- Pour the mixture into the slightly cooled pie crust. Continue baking at 350°F for 15 more minutes or until the minute is set.
- Remove the pie from the oven and place it on a cooling rack for one (1) hour before moving it to the fridge to chill for another two (2) hours.
- When you are ready to serve, place the whipping cream into the bowl of your stand mixer. Beat on high until the heavy whipping cream begins to thicken. Slowly add the confectioners' sugar until stiff peaks form.
- Spoon the whipped cream over the pie's top, leaving some filling exposed around the edge.
- Garnish with lemon and lime zest.
- Store leftovers covered in the fridge for up to four (4) days.
- You can freeze this pie without the whipped topping. If you want to freeze it, keep the pie on the pie plate and cover the entire thing with plastic wrap before covering it with tin foil. Freeze for up to two (2) months. Thaw in the fridge and add the whipped topping before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Portmeirion Botanic Garden 8" Oval Pie Dish | Sunflower Motif | Fine Porcelain|Chip Resistant Glaze | Dishwasher, Microwave, Freezer, Oven Safe | Ideal for Baking Dish for Apple Pie Quiche or Pot Pies -
4 Packs Glass Pie Plates, MCIRCO Deep Pie Pans Set (7"/8"/9"/10"), Pie Baking Dishes with Handles for Baking and Serving, Clear -
Lyekook 8 Inch Ceramic Pie Pan for Baking Nonstick Pie Plate Pie Dish for Apple Pie, Quiche, Pot Pies, Round Baking Dish
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 575Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 235mgSodium: 313mgCarbohydrates: 55gFiber: 1gSugar: 46gProtein: 12g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
● For more recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
Leave a Reply