atlantic beach pie

Atlantic Beach Pie is a study in contrasts- sweet &amp; salty, creamy &amp; crunchy! It&#039;s bright lemon flavor &amp; whipped cream topping is perfect for any occasion!

Atlantic Beach Pie

sleeves saltine crackers (about 60 crackers)

unsalted butter (softened)

sugar

(14 Ounces) can sweetened condensed milk

lemon juice

salt

heavy whipping cream

vanilla extract

lemon

flaky sea salt

Preheat oven to 350°.

Crush the cracker in a 1-gallon plastic bag with a rolling pin. (stop before crackers turn to dust; You want some little pieces.)&nbsp;

Add the crushed crumbs, sugar, and butter to a medium bowl and mix until the butter evenly coats the mixture and the crumbs come together like a&nbsp;graham crack crust.

Press into an 8-inch pie pan. Chill in the freezer for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

For The Crust:

While the crust is cooling&nbsp;(it doesn’t have to cool completely),&nbsp; in a medium bowl, beat the egg yolks into the condensed milk, then beat in the lemon juice&nbsp;and beat until well combined.

Pour filling into crust, and bake for 16-19 minutes or until filling is set.&nbsp;

Refrigerate until completely cold, 4 hours up to overnight (the pie needs to be completely cold to be sliced).

For The Filling:

When the filling has cooled, make the whipped cream.&nbsp;Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.

Top the pie with the whipped cream then garnish the top with lemon zest and a sprinkle of sea salt.

Topping:

A cross between lemon meringue and key lime pies, Atlantic Beach Pie combines a salty crisp cracker crust with an orange-lemon custard filling and mounds of fresh whipped cream!

ritz crackers

unsalted butter (room temperature)

oz sweetened condensed milk

egg yolks (room temperature)

orange juice

orange

tsp vanilla extract

kosher salt

Maldon coarse sea salt (for garnish / optional)

Preheat the oven to 350 degrees.

Using your hands, or a food processor, crush the ritz crackers finely but not to dust. Add the sugar, then knead in the softened butter until the crumbs hold together like dough.

Press the “dough” into an 8-inch pie pan. Chill for 15 minutes, then bake for 20 minutes or until the crust is fragrant and golden-brown.

Remove the crust from the oven and set it on the counter to cool. It doesn’t need to be cold, but give it at least 10 minutes to set a bit.

For the Crust

While the crust is cooling, set out a large bowl and whisk together the yolks, condensed milk, lemon zest, and orange zest. Slowly add in the citrus juice, whisking until fully combined.

Pour the filling into the shell and bake for 18-20 minutes. The pie is ready once the edges are set and the middle only slightly jiggles.

Set the pie out to cool to room temperature, then cover with aluminum foil and refrigerate overnight.

For the Filling

In a mixing bowl, beat the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff. Spread over the pie and return to the refrigerator until serving time.

Sprinkle coarse sea salt over the top of the whipped cream, slice, and serve!

For the Topping

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Atlantic Beach Pie

Atlantic Beach Pie

Top 2 atlantic beach pie recipes from across the web

The most viewed atlantic beach pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Atlantic Beach Pie

Atlantic Beach Pie

The most viewed atlantic beach pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine