Atlantic Beach Pie

With a saltine cracker crust, a tart lemon-lime curd filling, and a mountain of fluffy whipped cream on top, this Atlantic Beach Pie is salty, sweet, tart and the perfectly balanced dessert for any summer meal. Plus, it’s make-ahead friendly and surprisingly easy to assemble, with a condensed milk filling that comes together in one bowl.

This post is sponsored by Shamrock Farms. All opinions are our own.

A pie with an interesting backstory

I first came across this pie several years ago and have always been so intrigued. I'm a huge fan of any kind of lemon or key lime pie related, but I really love that this one has a salty crust instead of sweet. Plus, a whipped cream topping is SO much easier than meringue.

I was even more interested after learning a bit more about how it came to be.

To my understanding, back in the 1950's in coastal North Carolina, it was thought to be taboo to have dessert after a seafood meal, UNLESS it was lemon pie. Back in 2011, chef Bill Smith repopularized the original recipe, changing meringue to whipped cream, and it went internet viral after being featured on an NPR segment.

We love that this pie is SO easy to make, and the salty/sweet contrast is truly delicious. Most curds require a bit of guesswork when it comes to consistency, but this one is made with condensed milk, so you just have to whisk everything together and get it in the oven.

It's topped with fluffy whipped cream made with our favorite Shamrock Farms Heavy Whipping Cream. It's whips faster and holds its peak for longer, so it's extra perfect for summer entertaining.

It's easy enough for a weeknight, but special enough for a summer holiday/dinner party. If this is still a bit too time consuming for you, try our super easy key lime pie possets instead!

Key Ingredients Needed for Atlantic Beach Pie

How to Bake Atlantic Beach Pie

1. Add the saltine crackers to a food processor and pulse until they are finely crushed. 
2. To make the crust, in a medium bowl, mix together the crushed crackers, butter and sugar until fully incorporated.

3. Firmly press the crust into a 9-inch pie plate, using the bottom of a measuring cup to firmly press down the bottom and sides. Place the crust in the freezer for 15 minutes. 
4. Bake the crust for 12-15 minutes at 350˚F, until lightly golden brown.
5. Let the crust cool for 10 minutes while you make the filling. 

6. To make the filling, in a medium bowl, use a hand mixer to beat together the egg yolks, condensed milk and salt. When smooth, add in the lemon and lime juice and beat for another minute or so, until everything is fully incorporated and no streaks remain.

7. Pour the filling into the pie crust and bake for 14-16 minutes at 350˚F until it's set around the edges but slightly jiggly in the center.

8. Let the pie cool completely before topping and serving.
9. To make the whipped cream, in a large bowl, whip the heavy cream and powdered sugar using a hand mixer until stiff peaks form.

10. Top the pie with whipped cream and lemon and lime zest. Enjoy! 

Top Tips from the CK Test Kitchen!

• Always use freshly squeezed lemon and lime juice. The bottled stuff just doesn't taste nearly as fresh, and it's especially important in a recipe like this where the sharpness of the citrus is the star of the show.
• Make sure to firmly press in the crust. If you don't, it will be very crumbly when you slice it. We use the bottom of a ⅓ cup measuring cup to firmly press it in. If it starts sticking to the crust, spray the bottom with a little nonstick cooking spray.
• For best results, wait to add the whipped cream until just a few hours before serving. If you're planning to store some for later, we would suggest storing the pie and whipped cream separately.

More Summer Desserts You'll Love

We can't wait for you to bake this Atlantic Beach Pie in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

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