I don’t really recall where I first saw the link to the recipe for Atlantic Beach Pie. But I distinctly remember KNOWING I had to make this recipe.
The pie is essentially like a key lime pie. But the crust! This crust is where it is at. Instead of a regular boring graham cracker crust, this one is a saltine crust. I rarely have graham crackers on hand, but I almost always have saltines so that is nice as well. You mix the saltines with butter and sugar and that combo with the tart lemon/lime juice is so nice.
Atlantic Beach Pie, from this site
For the crust:
- 1 1/2 sleeves of saltine crackers
- 1/2 cup (1 stick) softened butter
- 3 tablespoons sugar
For the filling:
- 1 can (14 ounces) sweetened condensed milk
- 4 egg yolks
- 1/2 cup lemon or lime juice or a mix of the two
- Fresh whipped cream or Cool Whip for garnish
Preheat oven to 350 degrees.
Crush the crackers finely, using your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough, using your hands. Press into an 8 or 9 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk (beat 3 minutes), then beat in the citrus juice for another 2 minutes. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold (chill at least 4 hours) to be sliced. Serve with fresh whipped cream or Cool Whip.
The crust before and after, you just want it to set and brown a bit.
Before and after. It puffs up just slightly.
It’s always so hard to wait for it to completely cool!!
Enjoy this sweet and salty treat. It’s like one last bite of summer!