Atlantic Beach Pie
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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. A southern summertime favorite!
Course Dessert
Cuisine Southern
Keyword lemon pie
Prep Time 25 minutes
Cook Time 15 minutes
Servings 8
Calories 513kcal




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


  • 2 cups Cool Whip or freshly whipped cream


  • 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.


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.


Calories: 513kcal