Atlantic Beach Pie

5 from 12 votes

The OH-MY-GOD pie of all time. As heard/seen on NPR and The New York Times! A saltine crust filled with creamy citrus filling and topped with whipped cream.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: atlantic beach pie recipe, bill smith's atlantic beach pie, bill's atlantic beach pie

Servings: Servings

Calories: 378.79kcal

Author: Katie Workman

Equipment

Ingredients

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 heavy or whipping cream
2 tablespoons confectioners’ sugar

Instructions

Preheat the oven to 350°F.
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.
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.
In a large mixing bowl using a whisk or a hand mixer whip the cream and confectioners’ sugar just until slightly firm peaks are formed Pile the whipped cream over the entire filling. The pie needs to be completely cold to be sliced. This will keep for up to 4 days in the refrigerator.

Nutrition