Atlantic Beach Pie

Have you ever tried Atlantic beach pie? Well, if not, let me tell you it’s bound to be a new favorite! This pie has a creamy, velvety, uber lemony filling topped with a mound of perfect homemade whipped cream.

Wait, but that’s not all. What really separates this lemon pie from all the others is that the crust that’s made with salty, crisp, crunch Saltines and of course a good amount of butter.  Don’t miss out on this super easy, super delicious pie!

If you’ve got pie in mind (and I don’t blame you!) consider million dollar pie and chocolate cream pie, They’re both creamy confections that everyone will rave about. For a fruity twist, try blackberry pie!

Let’s head to the kitchen and get started!

What I Love About This Recipe

• The sweet summery flavor is unbeatable.
• I love the sweet and salty, tangy and creamy contrasts.
• Saltine crusts are the best! A nice change from graham cracker crumbles.
• The ingredients are very “back to the basics.”

Atlantic Beach Pie Ingredients

For The Crust:

• saltine crackers
• butter – Real butter brings the best flavor to the crust. Don’t use margarine or the flavor will be compromised.
• sugar

For The Filling:

• condensed milk
• egg yolks
• lemon – Only fresh will do in this pie! I would get 2 large lemons or 3 medium lemons to have enough juice and zest for this pie.
• salt

Topping:

• whipping cream
• powdered sugar
• vanilla extract

Garnish

• lemon zest
• salt

How To Make Atlantic Beach Pie Recipe

1. Crust: Begin by crushing the saltines.
2. Stop crushing before crackers turn to dust.
3. Combine them with sugar and melted butter.
4. Press them into the pan. Chill in the fridge and bake.
5. Filling: Combine the condensed milk, egg yolks, and lemon juice.
6. Beat until well combined.
7. Pour into the mostly cooled crust and bake. Refrigerate the pie for at least 4 hours or overnight.
8. Topping: Once the pie is cool and set, Whip the heavy cream in a chilled bowl until soft peaks form.
9. Add the powdered sugar;
10. and vanilla and continue to whip.
11. Top the pie with the whipped cream.
12. Garnish the top with lemon zest and a sprinkle of sea salt.

***See the full instructions below.

Recipe Notes

• Pressing the crust –  Press the saltine mixture evenly into your pie pan to avoid an irregular crust. Simply place the crumbs in the center of the pan, and press outwards until the pan is uniformly covered.
  • I use the bottom of a juice glass to finish pressing them in and lightly compressing the crust. (lightly, you don’t want to pulverize it!)
• Zesting – When zesting a lemon, be sure not to get down into the white pith. Don’t skip the zest! It adds lots of color and flavor! This is the tool I use.
• Whipping cream:  If you are having trouble getting the peaks to stiffen, a tablespoon of cornstarch to every cup of whipping cream is commonly used as a stabilizer.
• Whipping the Cream- Make sure you use a good quality heavy cream with 30-40% milk fat. As you’re whipping the cream, when it forms soft peaks, slowly add the powdered sugar as you whip it to stiff peaks. Stiff peaks mean that when you pull the beater up, the cream stands straight.
• Don’t overwhip it because you’ll end up knocking all of the air out of your whipped cream, and it will be runny.
• Topping with whipped cream: Spooning your whipped cream onto the pie or spreading it with a spatula will work just fine. You can make a fancier design by putting the whipped cream into a plastic bag, cut a half-inch slit off one corner of the bag, and squeeze the cream out in a spiral pattern.
• How to know when the filling is set – The surface of the pie should look firm, and there should be only a slight jiggle to the center when shaken. Too much jiggle and your pie is undercooked; no jiggle at all and your pie is overcooked! You can also try inserting a toothpick close to the center to see if it comes out mostly clean.

Storing + Freezing + Make-Ahead

• Storing Tips: This pie must be stored in the fridge. Make sure to store it in a well-sealed container to maintain its freshness. I love this storage container and use it all the time!
• How Long Can You Keep This In The Fridge? This pie can be kept for 3-4 days in the fridge, but the texture of the crust and cream top is best within 2 days.
• Can You Freeze This? This pie isn’t a good candidate for freezing. Sorry!!
• Make Ahead Tips Yes! You can make the pie a few days ahead of time. Pies last for 2-3 days in the refrigerator.
• Food Safety: If you’d like more info on food safety check out this link.

More Spring And Summer Dessert Recipes

• Lemon Dump Cake
• Peach Crumb Bars
• Coconut Banana Cream Pie 
• Sock It To Me Cake
• Kool Aid Pie
• Possum Pie
• Mississippi Mud Pie
• Hershey Pie
• Oreo Pie
• Strawberry Pie
• Lemon Icebox Pie

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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Atlantic Beach Pie

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

Prep Time25 minutes mins

Cook Time35 minutes mins

Refrigeration Time4 hours hrs

Total Time5 hours hrs

Servings: 8 servings

Author: Kathleen

Ingredients

For The Crust:

• ▢ 1 1/2 sleeves saltine crackers about 60 crackers
• ▢ 1/2 cup unsalted butter softened
• ▢ 3 tablespoons sugar

For The Filling:

• ▢ 1 (14-ounce) can sweetened condensed milk
• ▢ 4 large egg yolks
• ▢ 1/2 cup fresh lemon juice
• ▢ pinch of salt

Topping:

• ▢ 1 1/2 cups heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract

Garnish:

• ▢ zest of one lemon
• ▢ a sprinkle of flaky sea salt

Instructions

For The Crust:

• Preheat oven to 350°F (177ºC).
• Crush the cracker in a 1-gallon plastic bag with a rolling pin. (stop before crackers turn to dust; You want some little pieces.) 
• Add the crushed crumbs, sugar (3 tablespoons), and butter (1/2 cup) to a medium bowl and mix until the butter evenly coats the mixture and the crumbs come together like a 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 Filling:

• While the crust is cooling (it doesn’t have to cool completely), in a medium bowl, beat the egg yolks (4) into the condensed milk (1 can), then beat in the lemon juice (1/2 cup) and beat until well combined.
• Pour filling into crust, and bake for 16-19 minutes or until filling is set. 
• Refrigerate until completely cold, 4 hours up to overnight (the pie needs to be completely cold to be sliced).

Topping:

• When the filling has cooled, make the whipped cream. Whip the heavy cream (1 1/2 cups) in a chilled bowl until soft peaks form. Add the powdered sugar (2 tablespoons) and vanilla (1 teaspoon) and continue to whip until the peaks are just stiff.
• Top the pie with the whipped cream then garnish the top with lemon zest and a sprinkle of sea salt.

Fans Also Made:

• 
  Eggnog Pie
• 
  Impossible Coconut Pie
• 
  Pistachio Pie
• 
  Strawberry Heaven On Earth Cake

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Notes

1. Pressing the crust –  Press the saltine mixture evenly into your pie pan to avoid an irregular crust. Simply place the crumbs in the center of the pan, and press outwards until the pan is uniformly covered.
   1. I use the bottom of a juice glass to finish pressing them in and lightly compressing the crust. (lightly, you don’t want to pulverize it!)
2. Zesting – When zesting a lemon, be sure not to get down into the white pith. Don’t skip the zest! It adds lots of color and flavor! This is the tool I use.
3. Whipping cream: If you are having trouble getting the peaks to stiffen, a tablespoon of cornstarch to every cup of whipping cream is commonly used as a stabilizer.
4. Whipping the Cream - Make sure you use a good quality heavy cream with 30-40% milk fat. As you’re whipping the cream, when it forms soft peaks, slowly add the powdered sugar as you whip it to stiff peaks. Stiff peaks mean that when you pull the beater up, the cream stands straight.
5. Don’t overwhip it because you’ll end up knocking all of the air out of your whipped cream, and it will be runny.
6. Topping with whipped cream: Spooning your whipped cream onto the pie or spreading it with a spatula will work just fine. You can make a fancier design by putting the whipped cream into a plastic bag, cut a half-inch slit off one corner of the bag, and squeeze the cream out in a spiral pattern.
7. How to know when the filling is set – The surface of the pie should look firm, and there should be only a slight jiggle to the center when shaken. Too much jiggle and your pie is undercooked; no jiggle at all and your pie is overcooked! You can also try inserting a toothpick close to the center to see if it comes out mostly clean.

Nutrition

Serving: 1/8 of the recipe | Calories: 633kcal | Carbohydrates: 64g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 200mg | Sodium: 232mg | Potassium: 81mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1133IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg

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Source: Chef Bill Smith from Crook’s Corner

 

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