Atlantic Beach Pie is a refreshing Southern dessert that packs a punch of citrus flavor with its creamy filling and salty-sweet crust. It’s an easy-to-make treat that never fails to impress, especially on warm days.

This Atlantic Beach Pie recipe addresses issues of crumbly crusts, runny fillings, and whipped cream difficulties while providing a quick, reliable dessert option.

Slice of pie with cookie crust, whipped topping, and lime zest garnish.

I’ve had my fair share of mishaps whipping up desserts, often battling with the crust crumbling or the filling not setting quite right. This pie solved those issues for me by offering a foolproof recipe that’s friendly for us home cooks, even on a busy weeknight when unexpected guests drop by.

What makes this recipe work so well is its smart combination of simple ingredients, ready in just about 45 minutes, plus a little chilling time. You’ll end up with a tart and sweet flavor burst, alongside a texture that’s a lovely contrast between creamy and crunchy.

If you enjoy citrusy sweets, you might also want to check out my Gluten Free Lime Agave Cupcakes.

Dietary Considerations

Why You Will Love This Recipe
Ingredient Notes
Recipe Tips

Serving Suggestions
Recipe variations
How to Store?

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Dietary Considerations

This recipe is not gluten-free because it uses a graham cracker crust containing wheat flour.

The recipe is not dairy-free due to sweetened condensed milk and whipped cream included in the ingredients.
The recipe is not vegan because it contains eggs, sweetened condensed milk, and whipped cream.
This recipe is not low-carb or keto because of the graham cracker crust and sweetened condensed milk’s carbohydrate levels.

The recipe is nut-free since none of the ingredients contain nuts or nut derivatives.

Why You Will Love This Recipe

Unique Flavor Combination The salty-crunchy crust made from finely crushed Saltine crackers perfectly balances the sweet and tangy custard filling. This contrast creates a tantalizing taste sensation that keeps everyone coming back for more.
Simplified Preparation With just a few straightforward steps, making this pie is surprisingly easy. You can whip it up in under 15 minutes, letting you enjoy delicious results without spending hours in the kitchen.
Long-lasting Freshness Atlantic Beach Pie can be made ahead of time, chilling in the fridge for a delightful dessert ready when you are. This makes it a fantastic option for gatherings or weeknight treats.

Perfectly Creamy Topping A cloud of freshly whipped cream, lightly sweetened with powdered sugar, adds a luscious element atop the tangy filling. This finishing touch not only looks beautiful but also enhances the overall experience with every bite.

How to Make Atlantic Beach Pie

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Author: Charlene

Prep Time: 15 minutes
Cool Time: 10 minutes
Cook Time: 20 minutes

Total Time: 3 hours 45 minutes
Yield: 8 servings 1x
Category: dessert

Method: Baking
Cuisine: American
Diet: Low Fat

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Description

The Atlantic Beach Pie features a creamy citrus filling with a unique salty-sweet crust made from Saltine crackers, topped with whipped cream and garnished with citrus zest.

Instructions

Step 1: Preheat Your Oven: Set your oven to 350°F (175°C) and allow it to fully warm up before baking.
Step 2: 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.

Step 3: 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.
Step 4: Chill the Crust: Place the crust in the freezer for 10 minutes to firm up and help it hold its shape during baking.
Step 5: 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.

Step 6: 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.
Step 7: 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.
Step 8: 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.

Step 9: 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.
Step 10: 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

Room Temperature: Store the pie without whipped cream in an airtight container at room temperature away from heat sources for up to 2 days.

Refrigeration: Keep the pie crust and filling covered in an airtight container in the refrigerator for up to 4 days. Add whipped cream topping only just before serving.

Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, place in a freezer-safe container, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
To prevent a crumbly crust, press the cracker mixture firmly into the pie plate before freezing.

If the filling appears runny after baking, return the pie to the oven for an additional 5 minutes to help it thicken.

Whip the cream to stiff peaks without over-beating to maintain smoothness. About 2 minutes should suffice.
If whipped cream does not hold its shape well, add an extra tablespoon of powdered sugar while beating to stabilize it.

Ensure the pie is chilled completely (up to 3 hours total) before adding the whipped cream topping for best texture and flavor development.

Serve the pie alongside fresh fruit salad or a simple green salad dressed with vinaigrette.
Consider complementary side dishes such as roasted asparagus or zucchini for a balanced meal contrast.

Drizzle lime or lemon glaze over the pie or serve with fruit compote for added flavor variety.

Make mini versions or tartlets for dessert trays or pair with other citrus or coconut cream pies for variety.
Using finely crushed Saltine crackers for the crust offers a balanced salty-sweet crunch distinct from graham cracker crusts.

Freshly squeezed lime and lemon juices are essential for brightness and authentic citrus flavor; avoid bottled juices.

Use a good-quality sweetened condensed milk to provide the rich, creamy texture needed for the custard filling.
Room temperature eggs whisk more easily and ensure a smooth filling.

Nutrition

Serving Size: 1 slice
Calories: 350

Sugar: 1 g
Sodium: 600 mg
Fat: 20 g

Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g

Carbohydrates: 15 g
Fiber: 1 g
Protein: 30 g

Cholesterol: 90 mg

Key lime pie with graham cracker crust and whipped cream topping.

Ingredient Notes

Graham cracker crust: Look for a store-bought crust or make your own. It provides a sweet, crunchy base that balances the creamy filling perfectly.
Lime juice: Freshly squeezed is best for bright flavor. It keeps the pie refreshing and prevents it from being too sweet. Bottled juice lacks that zing!
Sweetened condensed milk: Use a good-quality brand for sweetness and creaminess. This ingredient thickens the filling and gives it that enjoyable, rich texture.

Eggs: You’ll need two large eggs at room temperature to help bind everything together. Cold eggs from the fridge can make mixing a bit tricky.
Whipped cream: Homemade is great, but store-bought works too. It adds lightness and richness on top, enhancing the overall flavor and texture.
Fresh lime zest: Zest from the lime brightens the pie with a citrusy kick. Make sure to wash the limes thoroughly before zesting for the best flavor.

Recipe Tips

If the crust crumbles when cutting, press it more firmly into the pie plate before freezing for 10 minutes to help it set properly.

When the filling appears runny, bake it in the preheated oven for an additional 5 minutes to help thicken the custard.
For a smoother whipped topping, beat the heavy cream until just stiff, about 2 minutes, and don’t over-whip to avoid graininess.
If the whipped cream doesn’t hold its shape, add an extra tablespoon of powdered sugar to stabilize it during beating.

When the pie hasn’t chilled enough, refrigerate for an additional hour to ensure it sets and flavors meld before serving.

Serving Suggestions

Serve with fresh fruit salad or a simple green salad with vinaigrette. Add a side of roasted asparagus or zucchini for contrast.

Use to make mini Atlantic Beach Pies or tartlets. Add to dessert trays or serve alongside coconut cream pie.

Top with a drizzle of lime or lemon glaze. Consider swirling in fresh fruit compote or serving with whipped coconut cream.

Recipe variations

You can use graham cracker crumbs instead of crushed Saltine crackers for the crust. Add 1 1/2 cups with 6 tablespoons melted butter and 3 tablespoons sugar for texture variation.

Add 1 tablespoon finely grated ginger or a pinch of ground coriander to the citrus filling for a spicy twist. Whisk into the lime and lemon juice mix before baking.
Either fresh lemon or lime juice can be substituted with Meyer lemon juice for a milder citrus taste. Use 1/2 cup total juice to keep the filling balanced.
If using a 10-inch pie plate instead of 9-inch, increase crushed crackers to 2 cups and sweetened condensed milk to 16 ounces. Adjust baking time by 5 minutes.

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How to Store?

To keep your Atlantic Beach Pie fresh and delicious, follow these storage tips:

Room Temperature: Place the pie without whipped cream in an airtight container at room temperature up to 2 days, keeping it away from heat sources.

Refrigeration: Store the pie without whipped cream in an airtight container in the refrigerator up to 4 days. Add whipped cream topping just before serving.

Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, place in a freezer container up to 1 month. Thaw overnight in the refrigerator before serving.

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If you enjoyed this Atlantic Beach Pie or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!