Happy Monday, friends! Yesterday was our family dinner day where we make a huge Sunday dinner and dessert. Last night for dinner, we made Turkey Lasagna, garlic bread, a garden salad and for dessert, this Atlantic Beach Pie.
But what’s an Atlantic Beach Pie? Think about if the best key lime pie you ever had was married to the best lemon meringue pie. That’s what this pie tastes like! Traditionally, the crust of an Atlantic Beach Pie is made with saltines, butter and sugar. Key lime pie tends to have the graham crack crust. I like the graham cracker crust with the Atlantic Pie filling, so I make it that way. But both ways are delicious!
This pie is sweet, so I find the whipped cream is a good addition to balance out the flavors. So don’t skip on that, if that’s an option for you. As for the pie itself, it’s scrumptious, tangy, crunchy and sweet – everything you’d expect and want from a tasty citrus pie!
What’s your favorite citrus dessert? Let me know in the comments below! Happy baking!
Atlantic Beach Pie
Ingredients
- 1 1/2 sleeves of saltine or Ritz crackers (about 60 crackers) (OR 1 1/2 cups graham cracker crumbs if you want it more like a key lime pie taste)
- 3 tablespoons granulated sugar
- 1/2 cup unsalted butter (1 stick), room temperature
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup lemon & lime juice, about 2 lemons and 2 limes
- Pinch of kosher salt
- Optional garnishes: fresh whipped cream, lemon or lime zest and flaky sea salt
Directions
- Heat oven to 350 degrees Fahrenheit.
- Using a food processor or your hands, pulse or crush the crackers finely. Add sugar, then butter. Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.
- While the crust is cooling, in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon/ lime juices, and salt, making sure to combine them completely.
- Pour into the shell, and bake for 14 – 16 minutes until the filling has set.
- Refrigerate until completely cold, 4 hours up to overnight. Then, serve with fresh whipped cream, lemon / lime zest and a sprinkling of flaky sea salt, if desired. Enjoy!
Season Generously 
This looks delicious! I’m sure if made with the saltines there would be that pronounced salty edge to the crust.
I’m partial to a lemon tart, on the tart side of course!
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Yes it does! You’re right!
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