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.
Ingredients
Scale
- 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
- 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)
- 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
- 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