Atlantic Beach Pie

Atlantic Beach Pie

Like a dreamy mash-up between a key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, who retired in 2019 after 25 years as the chef at Crook’s Corner, a Chapel Hill, N.C. restaurant that closed in June 2021. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don’t really need any special equipment — you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you’re feeling flush, sprinkle it with flaky sea salt as they did at Crook's Corner, and citrus zest as we do: a lazy summer’s day in pie form.

Ingredients

  • sleeves saltine crackers

    with salt

    1 ½
  • granulated sugar
    3 tbsp
  • 113 grams unsalted butter

    at room temperature, 1 stick

    ½ c
  • egg yolks
    4
  • can sweetened condensed milk
    1
  • 120 milliliters lemon or lime juice

    or a mix of the two

    ½ c
  • kosher salt
  • fresh whipped cream

    lemon or lime zest and flaky sea salt, for garnish, optional

Directions

  1. 1

    Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely. (Stop before all the crackers turn to dust; it’s O.K. if you have some little pieces.) Add sugar, then butter.

  2. 2

    Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.

  3. 3

    Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.

  4. 4

    Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.

Atlantic Beach Pie

Atlantic Beach Pie

4.0(4.4k)

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Ratings & Reviews

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Based on 4,367 ratings

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About this Recipe

Looking for that perfect summer dessert that’s both tangy and surprisingly easy to make? This Atlantic Beach Pie offers a delightful, refreshing twist on classic lemon and lime pies, making it an ideal treat for holidays like the Fourth of July, Labor Day, or a relaxing Memorial Day gathering.

This Atlantic Beach Pie, adapted from the legendary Bill Smith of Crook's Corner, truly works because it masterfully combines the best elements of a key lime and lemon meringue pie without any fuss. The unique, buttery saltine cracker crust provides an unexpected salty-sweet contrast, perfectly balancing the bright citrus filling and setting this recipe apart from typical pies.

What you'll discover is a creamy, luscious filling that perfectly balances tart lemon or lime with rich sweetened condensed milk, all nestled in a crisp, subtly salty crust. The interplay of sweet, sour, and saline notes creates a truly addictive experience, reminiscent of a lazy summer day by the ocean. It’s a dessert that feels light yet satisfying, perfect for capping off any meal.

The beauty of this Atlantic Beach Pie lies in its flexibility. Feel free to use all lemon juice, all lime juice, or a delightful mix of both to tailor the tartness to your preference. While a food processor makes quick work of the saltine crust, you can just as easily achieve the same sandy texture by crushing the crackers with your hands. Don't forget to elevate the experience with fresh whipped cream, a sprinkle of flaky sea salt, and bright citrus zest before serving for that signature Crook's Corner touch.

This pie is a quintessential dessert for summer holidays such as the Fourth of July or Labor Day, or simply as a refreshing finish to a casual dinner. Serve it chilled, and watch it disappear!

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