Atlantic Beach Pie

Atlantic Beach Pie is a creamy, tangy lemon dessert with a buttery saltine cracker crust and fluffy whipped cream topping. Easy to make and perfect for spring, summer, and holiday gatherings.

📝 Ingredients

• 1 1/2 cups finely crushed saltine crackers
• 1/2 cup unsalted butter (melted)
• 3 tbsp granulated sugar
• 1 Lemon (zested)
• 1 14 oz can sweetened condensed milk
• 4 large egg yolks
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/2 tsp vanilla extract
• A pinch of salt
• 1 1/2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Lemon and lime zest (For garnish)

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F. In a medium bowl, combine the crushed crackers, melted butter, lemon zest, and sugar. Use your hands or a fork to meld ingredients together.
2. 2Press the crumb mixture firmly across the bottom and up the sides of a 10-inch glass pie plate. Place the crust in the freezer for 10 minutes to firm up.
3. 3Bake the crust until lightly golden, about 20 minutes. Remove from the oven and let it rest on a wire rack for about 10 minutes to cool slightly.
4. 4While the crust cools, whisk the sweetened condensed milk and egg yolks together until smooth. Add the vanilla extract, lime juice, lemon juice, and salt, whisking until fully incorporated. Pour the filling into the still-warm crust.
5. 5Return the pie to the oven and bake at 350°F until the filling is set around the edges with a slight jiggle in the center, about 15 minutes. Transfer to a wire rack and let cool for 1 hour, then refrigerate until thoroughly chilled, about 2 hours.
6. 6In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks develop, about 2 minutes.
7. 7Spoon or spread the whipped cream over the chilled pie, leaving a ½-inch ring of the filling visible around the edge. If desired, finish with a sprinkle of lemon and lime zest for garnish.