Atlantic Beach Pie

Atlantic Beach Pie

from southernliving.com

Atlantic Beach Pie is not only delicious, it is easy to make. With a saltine cracker crust, lemon-lime filling, and fluffy whipped cream topping, this North Carolina pie is a winner.

Ingredients

  • 1.5 cups finely crushed saltine crackers (from 1 sleeve, about 37 crackers)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 large egg white, lightly beaten
  • 1 (14-oz.) can sweetened condensed milk
  • 4 large egg yolks
  • .25 cup fresh lime juice (from 2 large limes)
  • .25 cup fresh lemon juice (from 2 lemons)
  • 1.5 cups heavy whipping cream
  • .25 cup powdered sugar
  • Lemon and lime zests, for garnish

Directions

  1. 1

    Make crust: Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze 10 minutes.

  2. 2

    Bake pie crust: Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.

  3. 3

    Mix pie filling: Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust.

  4. 4

    Bake whole pie: Bake at 350°F until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.

  5. 5

    Top with whipped cream: Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spread whipped cream topping over chilled pie, leaving about a ½-inch border of custard showing around crust. Garnish with lemon and lime zests, if desired. Pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping just before serving.