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Atlantic Beach Pie

Atlantic Beach Pie has a saltine cracker crust, a tart lemon custard filling, and whipped cream on top. This amazing summer pie is frequently served at seafood restaurants in Atlantic Beach, NC. It’s a simple pie with contrasting flavors that’s perfect for warm weather.

Atlantic Beach Pie with a slice cut out.

 

The best thing about this pie is the Saltine cracker crust. It is so unique and gives the pie a distinctive flavor. This pie has the perfect balance between the sweetness of the sweetened condensed milk and the tartness of the lemon. It’s a magical combination.

Atlantic Beach Pie got National recognition thanks to Chef Bill Smith, the well known chef of Crook’s Corner in Chapel Hill, NC. This recipe is a slight adaptation of his recipe.

Whole pie topped with whipped cream and lemon slices.

 

Atlantic Beach Pie is super easy to make. Great for lazy summer days. The filling only has 3 ingredients: egg yolks, sweetened condensed milk, and fresh lemon juice. The original Atlantic Beach Pies most likely had a meringue topping, but meringues have fallen out of favor, and it’s hard to beat a whipped cream topping. Most likely, since the pie filling uses only egg yolks, the egg whites were used for a meringue so they wouldn’t be wasted. I just refrigerate them and use them for an omelet the next morning.

Atlantic Beach Pie with lemons in background.

 

Tips for making Atlantic Beach Pie:

It’s easiest to crush the Saltines in a food processor, but you can do it by hand if you don’t have a food processor. Place them in a large ziptop bag and crush them with a rolling pin or a heavy pan.

The pie needs to be completely chilled before slicing.

Atlantic Beach Pie

More Lemon Desserts:

Atlantic Beach Pie with a slice cut out.

Atlantic Beach Pie

Atlantic Beach Pie has a saltine cracker crust, a tart lemon custard filling, and whipped cream on top. A southern summertime favorite!
PREP: 25 mins
COOK: 15 mins
SERVINGS: 8

Ingredients

Crust

  • 60 Saltine crackers
  • 1/4 cup sugar
  • 12 tablespoons salted butter, melted

Filling

  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 3 drops yellow food coloring, optional

Topping

  • 2 cups Cool Whip or freshly whipped cream

Instructions

  • Preheat oven to 350 degrees and lightly spray a deep dish 9-inch pie pan with cooking spray.
  • Place Saltine crackers in a food processor with sugar and pulse 12-15 times to coarsely grind.
  • Add melted butter and pulse about 10 more times.
  • Press mixture into the bottom and up the sides of the prepared pie pan.
  • Bake until lightly golden, about 15 minutes. Let cool slightly.
  • In a medium bowl, whisk together condensed milk, egg yolks, and lemon juice. Pour into pie crust.
  • Bake for 15 minutes or until set. Let cool 1 hour and then refrigerate overnight.
  • Top with cool whip or whipped cream before serving.

Notes

The pie needs to be completely chilled before slicing.
If you don't have a food pprocessor, place the Saltines in a large ziptop bag and crush them with a rolling pin.
A few drops of yellow food coloring gives a bright yellow hue to the filling, but thanks to the egg yolks, the filling is yellow without the food coloring.

Nutrition

Calories: 513kcal
Course: Dessert
Cuisine: Southern
Keyword: lemon pie, summer

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Atlantic Beach Pie

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