Atlantic Beach Pie

This Atlantic Beach Pie is a legendary North Carolina dessert that perfectly balances sweet, salty, and tart. While most pies use a graham cracker or pastry base, this one uses a saltine cracker crust, which provides a distinct, savory crunch that cuts through the richness of the sweetened condensed milk. It’s a refreshing, citrusy staple that tastes like a summer afternoon on the coast.

Atlantic Beach Pie

Ingredients:

How To Make Atlantic Beach Pie:

Step 1: Prep and Preheat: Preheat your oven to 350°F. In a medium bowl, combine the crushed saltines, melted butter, sugar, egg white, and salt. Mix until the crumbs are evenly moistened and hold together when pressed.

Step 2: Shape and Chill the Crust: Press the cracker mixture firmly into a 9-inch pie dish, ensuring an even layer across the bottom and up the sides. Place the dish in the refrigerator for 25 minutes.

Step 3: Blind Bake: Bake the chilled crust for 18/20 minutes until it begins to turn a light golden color. Set it aside to cool slightly while you prepare the filling.

Step 4: Mix the Filling: In a large bowl, whisk together the sweetened condensed milk and the 4 egg yolks until fully incorporated. Pour in the lime and lemon juices and whisk until the mixture is smooth and slightly thickened.

Step 5: Final Bake: Pour the citrus filling into the crust. Bake for 15 minutes. The pie is done when the edges are set but the center still has a slight jiggle (it will firm up as it cools).

Step 6: Cool and Set: Allow the pie to cool to room temperature on a wire rack, then refrigerate for at least 2 hours (or overnight) to set completely.

Step 7: Garnish and Serve: Just before serving, top with generous dollops of whipped cream. A sprinkle of lime zest or a few extra sea salt flakes on top makes for a beautiful finish.