Atlantic Beach Pie Citrus Classic

This Atlantic Beach Pie brings together a perfectly salty cracker crust and a bright citrus filling, topped with soft peaks of whipped cream for a cool Southern treat that always feels like summer.

This pie won me over for every barbecue and potluck when I realized even citrus skeptics can become fans after just one bite.

Ingredients

• Saltine crackers: Crushed finely to create a crispy salty crust that sets this pie apart from sweeter versions Choose fresh unbroken crackers for best texture
• Unsalted butter: Binds the crust and adds rich flavor Opt for European-style butter for extra creaminess if available
• Granulated sugar: Balances the tart filling and adds slight sweetness to the salty base Use organic sugar for a subtle molasses note
• Sweetened condensed milk: Creates a luscious creamy filling with a touch of caramel Choose full-fat for the best set
• Egg yolks: Give the filling structure and a rich mouthfeel Use pasture-raised yolks for vibrant color
• Fresh lemon and lime juice: Delivers the signature tartness and zing Always use freshly squeezed for bright bold flavor
• Heavy whipping cream: Forms the cloud-like topping Chill your bowl and beaters ahead for faster whipping
• Powdered sugar: Adds light sweetness to the cream Sift to prevent lumps
• Lemon or lime zest: Provides fragrant garnish and a punch of color Zest only the outer layer for the most aroma

Instructions

Prepare the Crust:

Crush saltine crackers into fine crumbs using a heavy bag and rolling pin or a food processor Combine with melted butter and sugar in a mixing bowl until every crumb glistens and holds together when pressed Press mixture evenly across the bottom and all the way up the sides of a 9-inch pie dish using the bottom of a measuring cup for a smooth finish

Bake the Crust:

Slide the dish into a preheated 350 F oven and bake for 15 minutes until the crust looks barely golden at the edges Watch closely so it does not over-brown Let the crust cool just enough that it is warm but not hot to the touch

Make the Filling:

In a fresh bowl whisk together the sweetened condensed milk and egg yolks until silky and smooth making sure there are no streaks left Add fresh lemon juice and lime juice whisking constantly to blend completely and thicken the mixture slightly

Fill and Bake:

Pour the citrus filling gently into the baked crust Using a spatula spread it level so it reaches every edge Bake for 15 to 18 minutes just until the center barely shimmies when nudged A slight wobble means it is perfect

Chill the Pie:

Place the pie on a cooling rack for half an hour then transfer to the fridge and chill at least 2 hours until fully set This step is crucial for slicing with clean edges

Whip the Cream:

Right before serving pour the cold heavy cream and powdered sugar into a chilled bowl Whip with an electric mixer on medium-high speed until soft peaks form and the cream holds gentle swoops

Top and Serve:

Spoon or pipe the whipped cream generously over the chilled pie for a billowy finish Sprinkle lemon or lime zest on top for a fresh burst Slice with a thin sharp knife wiping between cuts to keep slices neat Serve each piece cold and enjoy immediately

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Stays fresh for up to three days in the fridge One of my favorite parts is the thick cloud of whipped cream that softens the citrus hit The first time I made this with my youngest little helper we both giggled over pressing crumbs into the pan and swiping our fingers through the lemon-lime filling.

Storage Tips

Keep any leftover pie covered in the refrigerator to maintain its texture and flavor The crust does soften subtly over time but never becomes soggy Pie tastes best in the first two days but is still delightful on the third For longer storage wrap slices tightly in plastic or foil and freeze for up to one month

Ingredient Substitutions

Try graham crackers in place of saltines for a less salty crust but the classic flavor combination will be milder Coconut milk condensed milk can work for a dairy-free version with a slightly different set For the topping swap in meringue if preferred just be sure to toast it under a broiler for color

Serving Suggestions

Serve this pie straight from the fridge sliced into generous wedges with extra zest scattered over each piece It makes a wonderful finish after summertime suppers Try pairing with fresh berries or even a scoop of icy sorbet alongside for added refreshment

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If the whipped cream looks a little loose chill the bowl and mix another minute to achieve perfect peaks

Recipe FAQs

→ What kind of crackers are best for the crust?

Saltines are traditional, bringing the signature salty-sweet taste. Graham crackers make a sweeter alternative.

→ Why use both lemon and lime juice?

Combining both citruses gives the filling a uniquely tangy, bright flavor that balances the sweet creaminess.

→ Is it possible to make the dessert gluten-free?

Yes—use gluten-free saltine crackers to create a crust suitable for those with gluten sensitivities.

→ Can whipped cream be substituted?

Meringue can be used for a lighter, airy finish, adding another layer of texture to the completed dish.

→ How far in advance can it be prepared?

Prepare a day ahead and chill overnight. Add whipped cream topping just before serving for best texture.

→ What tools are needed for this dessert?

You'll need a 9-inch pie dish, mixing bowls, whisk, electric mixer, measuring tools, and optionally a zester.