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Dessert
Atlantic Beach Pie
A Southern dessert with a salty saltine cracker crust and a bright, citrusy lemon custard filling, topped with billowy whipped cream — sweet, tart, and a little salty.
Ingredients
- 28 saltine crackers
- 6 Tbsp unsalted butter, melted
- 2 Tbsp sugar
- 1 can (14 oz) sweetened condensed milk
- 0.25 cup heavy cream
- 2 large eggs
- 1 Tbsp lemon zest
- 0.5 cup lemon juice
- 1 cup heavy cream (for topping)
- 2 Tbsp sugar (for topping)
- 1 tsp vanilla extract
- Flaky sea salt (for garnish)
Instructions
- For the crust: Preheat oven to 350F. Crush crackers into coarse crumbs by hand. Add butter and sugar, mix until moistened. Press firmly into a 9-inch pie plate, across bottom and up sides. Bake on a rimmed sheet until light golden, about 15 min.
- For the filling: Whisk condensed milk, cream, eggs, and lemon zest until combined. Whisk in lemon juice until incorporated. Pour filling into warm crust.
- Bake until edges are set but center still jiggles, 17-19 minutes. Cool completely, then refrigerate at least 4 hours.
- For the topping: Whip cream with sugar and vanilla until stiff peaks form. Spread over pie, sprinkle with flaky salt, and serve.
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