Looking for a dessert that’s refreshing and packed with flavor? This Atlantic Beach Pie is just the thing! Originally a staple in seafood restaurants along North Carolina’s coast, this pie blends tart citrus with a buttery, salty crust for an unforgettable combination. With both lemon and lime juice bringing the zest, and a saltine crust adding a unique twist, every bite is pure magic. One taste, and you’ll understand why this coastal favorite has stood the test of time!
Ingredients
| Ingredient | Amount |
|---|---|
| For the Crust: | |
| Saltine crackers, finely crushed (about 1 sleeve) | 1 ⅔ cups |
| Butter, melted | 6 tablespoons |
| Granulated sugar | 3 ½ tablespoons |
| Egg white, lightly beaten | 1 |
| Salt | ½ teaspoon |
| For the Filling: | |
| Sweetened condensed milk | 1 (14 oz) can |
| Egg yolks, lightly beaten | 4 |
| Fresh lime juice | ¼ cup (about 2-3 large limes) |
| Fresh lemon juice | ¼ cup (about 2 lemons) |
| For Topping: | |
| Whipped cream | As desired |
| Lime zest | For garnish |
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium-sized bowl, mix together crushed saltine crackers, melted butter, sugar, egg white, and salt until fully combined.
- Press the cracker mixture evenly into a 9-inch pie dish and refrigerate for 25 minutes.
- Once chilled, bake the crust for 18-20 minutes until lightly golden. Set aside to cool.
- In a large bowl, whisk together the condensed milk and egg yolks until smooth. Add the lime and lemon juice and whisk again until fully combined.
- Pour the filling into the cooled crust and bake for 15 minutes, or until the center has a slight jiggle.
- Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and a sprinkle of lime zest before slicing.
Enjoy this bright, creamy, and utterly irresistible dessert!