Atlantic Beach Pie

The first time I heard of Atlantic Beach Pie was actually as an ice cream flavor from Jeni’s. My friend Kim highly recommended it and it was delicious - sweet, salty, tangy all mixed in one.

I was in a pie making kick, so I did some Googling to figure out how to make it myself. This is one of my favorite desserts because is a great balance of textures and tastes and is a hit every time I make it!

Atlantic Beach Pie

Makes 1 9” pie

Adapted from Food52

Ingredients:

Crust:

• 1 1/2 sleeves of saltine crackers (about 6 oz)

• 1/2 cup unsalted butter, softened

• 3 Tablespoons white granulated sugar

Filling:

• 1 14oz can of sweetened condensed milk

• 4 egg yolks

• 1/2 lemon or lime juice or a mix of both, fresh squeezed

• Flaky sea salt

Whipped Cream:

• 1 cup cold heavy cream or heavy whipping cream

• 1 teaspoon vanilla extract

Directions:

1. Place a wire rack in the center of the oven and preheat to 350°F.

2. Using your hands or a food processor finely crush the saltine crackers. Be careful not to crush them too fine that they look like dust. They should look like crumbles.

3. Add the white sugar to the crushed saltine crackers and mix.

4. Add the butter to the mixture and mix until everything starts to come together.

5. Press the mixture into a 9” pie plate and put it in the fridge to chill for 15 minutes.

6. After chilling, let it bake for about 18 minutes or until the crust is golden brown. Take out the crust and set it aside to cool.

7. In a large bowl, beat the egg yolks into the condensed milk. Once those have been fully incorporated, beat in the lemon and/or lime juice.

8. Beat until everything is completely combined and pour into the crust shell. It does not need to be cool.

9. Bake for about 16 minutes or until the filling has set. It should have a slight jiggle in the center when you shake it.

10. Wrap in plastic wrap and allow the pie to cool completely in the fridge. The pie must be completely cold before cutting and serving.

11. For the whipped cream, place metal hand or stand mixer beaters and metal mixing bowl in the freezer for 15-20 minutes.

12. Right before serving, whip the heavy cream and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

13. Top the pie with whipped cream, using a small spoon to create swoops and divots in the whipped cream, and sprinkle with flaky sea salt.

14. Cut and serve.