Atlantic Beach Pie Recipe

Name: Atlantic Beach Pie
Prep time: 15 min
Cook time: 20 min
Total time: 235 min
Ingredients: 1 (4 1/2 ounce) sleeve saltine crackers (about 38 crackers); 6 tablespoons unsalted butter, melted; 3 tablespoon granulated sugar; 1 large egg white, lightly beaten; Cooking spray; 1 (14 ounce) can sweetened condensed milk; 4 large egg yolks; 3 large limes, divided; 2 large lemons, divided; 2 teaspoons vanilla extract, divided; 1 1/2 cups heavy whipping cream, cold; 1/4 cup powdered sugar; Flaky sea salt, for sprinkling

Cook Time: 20 minutes

Atlantic Beach Pie is a quintessential Southern summer dessert sweet, tangy, and just the right amount of salty. Like a cross between a key lime pie and a lemon meringue pie, this refreshing treat has been a staple on coastal seafood restaurant menus for decades. However, Chef Bill Smith of Crooks Corner in Chapel Hill, North Carolina, brought the pie to fame, naming it after his favorite nearby beach town. The beloved beachside dessert features a buttery saltine cracker crust, a creamy citrus filling made from lemons and limes, and a generous topping of fresh whipped cream. With every creamy, tangy bite, its guaranteed to transport you straight to the Atlantic shore. The vanilla in the lemon-lime curd filling is reminiscent of a creamsicle, and against the salty-sweet cracker crust, its delectable, said recipe developer Julia Levy. This pie is very easy to make, and doesnt take all night to chill youll want to make this for all your get-togethers.

The pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping and sprinkle with flaky sea salt just before serving.

Ingredients

1 (4.5 ounce) sleeve saltine crackers
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 large egg white, lightly beaten
Cooking spray
1 (14 ounce) can sweetened condensed milk
4 large egg yolks
3 large limes, divided
2 large lemons, divided
2 teaspoons vanilla extract, divided
1 cups cold heavy whipping cream
1/4 cup powdered sugar
Flaky sea salt, for sprinkling

Directions

Step 1: Gather all the ingredients.

Step 2: Crush the saltines to resemble coarse meal. In a medium bowl, combine the crushed crackers, melted butter, sugar, and lightly beaten egg white until thoroughly mixed.

Step 3: Transfer the mixture into a 9-inch glass or ceramic pie plate coated with cooking spray. Press the mixture firmly into the bottom and up the sides of the plate. Freeze the crust for 10 minutes.

Step 4: Preheat the oven to 350F (175C). Bake the crust in the preheated oven for 15 to 20 minutes, or until it is lightly browned. Let it cool slightly on a wire rack for about 10 minutes.

Step 5: While the crust is cooling, whisk the condensed milk and egg yolks together until smooth. Zest 1 lemon and 1 lime to yield 1 teaspoon each of zest. Juice the zested lemon and 2 limes to yield 1/4 cup of juice from each. Add the lime juice, lemon juice, and 1 teaspoon of vanilla to the condensed milk mixture and whisk until smooth.

Step 6: Pour the mixture into the warm crust. Bake the pie at 350F (175C) for about 15 minutes, or until the center is just set. Let it cool on a wire rack for about 1 hour at room temperature.

Step 7: Refrigerate the pie, uncovered, until it is thoroughly chilled, at least 2 hours.

Step 8: When ready to serve, beat the cold heavy whipping cream, powdered sugar, and the remaining 1 teaspoon of vanilla in a large bowl with an electric mixer on high speed for about 2 minutes, or until stiff peaks form.

Step 9: Spread the whipped cream topping over the chilled pie, leaving about a 1/2-inch border of custard showing around the crust. Thinly slice the remaining lemon and lime into rounds, twist the slices, and arrange them decoratively over the whipped cream. Sprinkle with the reserved lemon and lime zest.

Step 10: Enjoy!

Tips and Tricks

Use a rolling pin to crush the saltines in a zip-top bag, or do it by hand.
For the best whipped cream, make sure the cream is as cold as possible. You can also chill the bowl and beaters if needed.
Briefly chill the crust before baking to help it hold its structure better.
Make sure to combine the filling ingredients well and pour them into the crust right after blending, then bake immediately.
The saltine crust will go stale more quickly than a graham cracker crust, so try to enjoy any leftovers soon!

Nutrition Facts (per serving)

Calories: 684
Total Fat: 40g (51% DV)
Saturated Fat: 22g (108% DV)
Cholesterol: 235mg (78% DV)
Sodium: 361mg (16% DV)
Total Carbohydrate: 76g (27% DV)
Dietary Fiber: 5g (16% DV)
Total Sugars: 54g
Protein: 14g (27% DV)
Vitamin C: 74mg (83% DV)
Calcium: 305mg (23% DV)
Iron: 2mg (13% DV)
Potassium: 603mg (13% DV)

Atlantic Beach Pie Recipe

The Story Behind Atlantic Beach Pie

Atlantic Beach Pie is a dessert that captures the essence of Southern coastal cuisine. Originating from the Carolinas, this pie was popularized in the 1980s by Chef Bill Smith of Crooks Corner in Chapel Hill, North Carolina. Named after the scenic Atlantic Beach town, the pie reflects the regions love for simple, flavorful, and refreshing desserts. Its creation was inspired by a desire to combine familiar flavorslike those of key lime pie and lemon meringue pieinto a uniquely Southern treat that could be enjoyed on warm summer days by the ocean.

Regional Characteristics

This dessert is a hallmark of North Carolinas coastal region. Unlike other pies, the Atlantic Beach Pie uses a saltine cracker crust instead of the traditional graham cracker or pastry base. This gives it a distinctive salty-sweet profile that balances the tangy lemon and lime filling. Whipped cream tops the pie generously, adding a light, airy contrast to the dense custard. In many coastal towns, seafood restaurants often serve this pie as a signature dessert, making it synonymous with beachside dining.

How It Differs from Similar Pies

Though it resembles a key lime pie or lemon meringue pie, Atlantic Beach Pie stands apart in several ways. The use of saltine crackers in the crust is unusual and contributes a subtle crunch and savory note. Additionally, the combination of both lemon and lime in the custard provides a more complex, layered citrus flavor than pies that rely on a single fruit. Unlike lemon meringue pie, the topping is whipped cream instead of meringue, giving the dessert a smoother and lighter finish that does not require broiling.

Where Its Typically Served

Atlantic Beach Pie is most commonly found in coastal eateries and Southern restaurants, particularly in North Carolina. Its a popular dessert for summer gatherings, casual dinners, and special occasions like Fourth of July celebrations or family reunions. While restaurants may present it elegantly with twisted citrus slices and a sprinkle of sea salt, home bakers often make it for backyard barbecues and holiday tables, highlighting its versatility and ease of preparation.

Fun and Interesting Facts

The saltine cracker crust was originally chosen for its availability and simplicity, creating a no-fuss alternative to traditional pie crusts.
Though associated with the Carolinas, the dessert has gained nationwide popularity, often appearing in Southern cookbooks and online recipe collections.
Its dual citrus fillingcombining lemon and limeis said to evoke the flavors of creamsicles, giving it a nostalgic appeal.
The pie is surprisingly quick to prepare, requiring only a brief bake for the custard and minimal chilling, making it ideal for last-minute entertaining.
Adding flaky sea salt on top enhances the sweet and tangy flavors, creating a sophisticated twist that delights the palate.

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FAQ about Atlantic Beach Pie Recipe

You can store the pie, covered, in the refrigerator for up to 4 days without the whipped cream topping. For the best texture, add the whipped cream topping and flaky sea salt just before serving.

Yes, you can make the pie in advance. Prepare the crust and filling, bake the pie, and chill it in the refrigerator. Just add the whipped cream topping and garnish with lemon and lime slices right before serving.

It is not recommended to freeze Atlantic Beach Pie as the saltine crust may become soggy once thawed. However, you can freeze the pie without the whipped cream topping, then thaw and top with whipped cream just before serving.

You can crush the saltine crackers by using a rolling pin to crush them in a zip-top bag, or simply use your hands to break them into coarse crumbs. A food processor also works well if you have one.

While saltines are traditional for the crust, you can substitute them with other plain crackers, such as Ritz or Graham crackers. Keep in mind, the flavor and texture may vary slightly.

The combination of lemon and lime provides a balanced, tangy citrus flavor that complements the sweet condensed milk and the salty cracker crust. The different citrus notes make the pie refreshing and unique.

For the best whipped cream, make sure the cream is very cold, and chill the mixing bowl and beaters if possible. Beat the cream with powdered sugar and vanilla until stiff peaks form, which should take about 2 minutes.

To ensure a firmer crust, make sure to chill the crust briefly before baking. This helps it hold its structure better during the baking process. Also, pressing the crust firmly into the pie plate is key.

Yes, you can substitute a store-bought graham cracker or pie crust if you're short on time. However, the texture and flavor will be different from the homemade saltine cracker crust.

After baking, let the pie cool at room temperature for an hour, then refrigerate it uncovered for at least 2 hours. This allows the filling to set properly and the flavors to meld.