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!
Servings 8 servings
For The Crust:
- 1 1/2 sleeves saltine crackers about 60 crackers
- 1/2 cup unsalted butter softened
- 3 tablespoons sugar
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- zest of one lemon
- a sprinkle of flaky sea salt
For The Crust:
Preheat oven to 350°.
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, and butter 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 into the condensed milk, then beat in the lemon juice 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).
When the filling has cooled, make the whipped cream. Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
Top the pie with the whipped cream then garnish the top with lemon zest and a sprinkle of sea salt.
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