Saltine crackers, crushed 1 ½ sleeves (about 1 ½ cups)
Unsalted butter, melted ½ cup (1 stick)
Sugar 3 tablespoons
For the Filling & Topping:
Ingredients: Quantity
Sweetened condensed milk 1 (14-ounce) can
Large egg yolks 3
Fresh lemon juice ½ cup
Lemon zest 1 tablespoon
Whipped cream For topping
How To Make Atlantic Beach Pie:
Prep Oven & Crust: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish. In a bowl, combine the crushed saltine crackers, melted butter, and sugar until well mixed. Press the cracker mixture into the prepared pie dish, covering the bottom and sides evenly.
Pre-Bake the Crust: Bake the crust for 15 minutes or until lightly golden. Allow it to cool completely before adding the filling.
Make the Filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
Fill & Bake: Pour the filling into the cooled crust and bake for an additional 15 minutes until the filling is set.
Cool & Chill: Let the pie cool to room temperature, then refrigerate for at least 4 hours or until completely chilled and firm.
Serve: Before serving, top the pie with whipped cream and additional lemon zest for garnish. Slice and enjoy.
Tips & Variations
Use fresh juice: Use freshly squeezed lemon or lime juice for the best, most vibrant citrus flavor.
Ensure a crisp crust: Make sure the cracker crust is fully baked and cooled before adding the filling to maintain its crispness.
Chill thoroughly: Thoroughly chilling the pie is essential for the filling to set properly and to enhance its creamy texture.
Gluten-free: Substitute the saltine crackers with a gluten-free alternative for a gluten-free version.
Dairy-free: You can use vegan condensed milk and a dairy-free whipped cream alternative to make this recipe dairy-free.
Citrus Twist: Experiment with different citrus fruits like lime or orange juice and zest for a unique flavor variation.
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