Atlantic Beach Pie

No ratings yet

Atlantic Beach Pie has crunchy saltine crust, that's filled with a creamy lemon-lime filling and topped with homemade whipped cream.

Prep Time25

Cook Time35

Cooling Time4

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 506kcal

Author: Chef Dennis Littley

Ingredients

Crust

1 ½ cups saltine crackers Crushed (about 40 single crackers) Ritz crackers or club crackers can also be used.
6 tablespoon unsalted butter melted
3 tablespoon granulated sugar
1 large egg white lightly beaten

Filling

14 oz sweetened condensed milk
4 large egg yolks
¼ cup fresh lime juice about 2 limes
¼ cup fresh lemon juice about 1 ½ lemons

Topping

1 ½ cups heavy whipping cream
¼ cup confectioners’ sugar
Lemon and lime zest for garnish

Instructions

Crust

Preheat the oven to 350°F.
Add the crushed crackers, melted butter, granulated sugar, and whisked egg white to a medium bowl. Mix until well combined.
Place the mixture into a glass pie pan.
Press the cracker mixture firmly into the bottom and sides of the pie plate.
Place the finished crust in the freezer for 15 minutes.
Place the pie plate on the center rack of the preheated oven and bake for 17-20 minutes or until the crust is a light golden brown.
Remove the pan from the oven and place it on a wire rack for 10-15 minutes to cool.
*Think of this as a saltine version of a graham cracker crust.

Filling

Add the condensed milk and egg yolks to a large bowl and whisk until smooth.
Add the lime juice and lemon juice to the mixture and whisk until well combined.
Pour the lemon lime mixture into the warm crust.
Place the pan on the center rack of the preheated oven and bake for about 15 – 18 minutes until the center is just set.
*Place a baking sheet on the rack beneath the pie pan to catch any spills.
Remove the pan from the oven and place it on a wire rack to cool for 1 hour. Then refrigerate for at least 3 hours until well chilled.

Topping

Add the heavy whipping cream and powdered sugar to the bowl of a stand mixer fitted with the whip attachment (or a large bowl with an electric mixer).
Start at a low speed and gradually build up to a faster speed (this will give you better consistency for your whipped cream than over-beating it from the beginning.
Continue beating the cold cream until stiff peaks begin to form (just a little past soft peaks). The process should take 7-10 minutes.
*Scrape the sides and bottom of the bowl as needed.
Spread the whipped cream topping over the chilled pie, leaving about a ½-inch border of custard showing around crust.
Garnish the pie with lemon and lime zest.
Refrigerate the pie for 1 hour before serving.
* The pie needs to be completely chilled before slicing.

Notes

How should I crush the crackers?

Place them in a ziplock bag and crush them with a rolling pin. You can also pulse them in a food processor, but make sure not to over-pulse. The crumbs should be coarse and contain small bits of the cracker; you don't want fine crumbs.

Nutrition