Atlantic Beach PiePrint
Makes 1 pie (serves 8)
This Atlantic Beach Pie recipe comes from Bill Smith, long-time chef of Crook’s Corner restaurant in Chapel Hill, North Carolina. It’s his version of a pie that was commonly served at seafood restaurants on the North Carolina coast when he was growing up.
When I first tasted the Atlantic Beach Pie, all I could say was, “OH MY GOD, OH MY GOD.” I went into a pie-induced fugue state of some kind. I have a very patchy memory of finishing the pie, sharing it with my dinner companion, forks gentile-ly nudging each other for the final bites.
The beauty of this pie lies in the play between the salty, dense crust made from saltines, and the creamy sweet-and-tart filling featuring citrus juice. The billows of whipped cream don’t hurt.
For the Crust
- 1 ½ sleeves of saltine crackers
- 8 to 10 tablespoons unsalted butter, softened
- 3 tablespoons sugar
For the Filling
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- ½ cups fresh lemon juice or lime juice, or a mix of the two
For the Sweetened Whipped Cream
- 1 ½ cups cups heavy or whipping cream
- 2 tablespoons confectioners’ sugar
1. Preheat the oven to 350°F.
2. For the crust, crush the crackers finely, but not to dust, and place them in a medium bowl. You can use a food processor, but it’s just as easy to use your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press the mixture into an 8 or 9- inch pie pan, as you would for a graham cracker crust. Refrigerate for 15 minutes, then bake for 16 to 18 minutes or until the crust colors a little.
3. Remove the crust and while it is cooling slightly, make the Filling. In another medium bowl beat the egg yolks into the milk , then beat in the citrus juice. It is important to completely combine these ingredients. Immediately pour into the pie shell and bake for 15 to 18 minutes until the filling has set. Let the pie cool on a pie rack, then refrigerate to chill.