Atlantic Beach Pie is a simple dessert that requires no cooking skills, and it’s absolutely delicious. The crust is made using crushed saltine crackers; the filling is a lemon and lime custard made with sweet condensed milk and egg yolks; and the topping is fresh whipped cream.
Summer is not the season for long baking times, so we’ve gathered these quick, simple desserts that let you spend little time in the kitchen: No-bake Raspberry Tart, Easy Mud Pie and Frozen Lemonade Pie.
Atlantic Beach Pie originated on the coast of North Carolina and has become a favorite Southern dessert. It’s made with a crushed saltine cracker crust instead of a traditional pastry crust, filled with a creamy citrus custard made from sweetened condensed milk, egg yolks, and fresh lemon and lime juice. The pie is chilled until set and typically served with whipped cream.
Why I Love This Recipe
- It is like lemon meringue and key lime pie had a baby
- Easy to make
- Tastes amazing
- Crushes that sweet and salty craving
- Perfect for summer
Helpful Items for This Recipe
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10 Inch Glass Deep Pie Dish for Baking
OXO Good Grips 11-Inch Balloon Whisk
Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Dough Hook, Wire Whip & Beater (Silver, 6.5QT)
Atlantic Beach Pie ingredients
Can I use only lemons? Yes. While many recipes use both lemon and lime juice, you can make a delicious version using only fresh lemon juice.
Recipe Ingredients
Crushed saltine crackers – This recipe calls for saltine crackers; you can choose your favorite brand or even use Graham crackers. You’ll need a food processor to crush them finely. The saltines are fun, though, and give you a salty-sweet vibe, plus they really do look like sand.
Unsalted butter – You’ll need it to bind crust ingredients together.
Granulated sugar – Only a small amount is needed to sweeten the crust slightly.
Lemons and limes – The king and queen of this dessert. You’ll need both juice and zest for this pie.
Sweetened condensed milk – It provides a sweet and creamy base to the custard.
Egg yolks – It’s what gives the filling structure and creaminess.
Vanilla extract – Only a tsp is enough to add some flavor to this pie recipe.
Salt – Just a pinch to enhance sweetness.
Heavy whipping cream and powdered sugar – Combine these two to make the most fluffy whipped topping. You can also use Cool Whip as a replacement.
How to make Atlantic Beach Pie
Preheat the oven to 350°F. In a medium bowl, combine the crushed crackers, melted butter, lemon zest, and sugar. Use your hands or a fork to meld ingredients together.
Press the crumb mixture firmly across the bottom and up the sides of a 10-inch glass pie plate. Place the crust in the freezer for 10 minutes to firm up.
Bake the crust until lightly golden, about 20 minutes. Remove from the oven and let it rest on a wire rack for about 10 minutes to cool slightly.
While the crust cools, whisk the sweetened condensed milk and egg yolks together until smooth. Add the vanilla extract, lime juice, lemon juice, and salt, whisking until fully incorporated. Pour the filling into the still-warm crust.
Return the pie to the oven and bake at 350°F until the filling is set around the edges with a slight jiggle in the center, about 15 minutes. Transfer to a wire rack and let cool for 1 hour, then refrigerate until thoroughly chilled, about 2 hours.
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks develop, about 2 minutes.
Spoon or spread the whipped cream over the chilled pie, leaving a ½-inch ring of the filling visible around the edge. If desired, finish with a sprinkle of lemon and lime zest for garnish.
Recipe Pro Tips
Pro Tips for the Best Atlantic Beach Pie
- Use fresh lemon and lime juice for the brightest flavor.
- Crush the saltine crackers finely, but leave a few small pieces for texture.
- Press the crust firmly into the pie plate to help it hold together.
- Don’t overbake the filling—it should still have a slight jiggle in the center.
- Chill the pie for at least 4 hours, preferably overnight, before serving.
- Top with freshly whipped cream and citrus zest just before serving.
How to store this pie?
Store Atlantic Beach Pie covered in the refrigerator for up to 5 days to keep the whipped cream fresh and prevent it from absorbing odors from the fridge.
For longer storage, freeze the pie for up to 3 months. It’s a freezer-friendly dessert that thaws well, making it a great make-ahead option.
Pin it HERE!!
Pin it HERE!!
Atlantic Beach Pie
Ingredients
Crust
- 1 1/2 cups finely crushed saltine crackers
- 1/2 cup unsalted butter melted
- 3 tbsp granulated sugar
- 1 Lemon zested
Filling
- 1 14 oz can sweetened condensed milk
- 4 large egg yolks
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/2 tsp vanilla extract
- A pinch of salt
Topping
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Lemon and lime zest For garnish
Instructions
- Preheat the oven to 350°F. In a medium bowl, combine the crushed crackers, melted butter, lemon zest, and sugar. Use your hands or a fork to meld ingredients together.
- Press the crumb mixture firmly across the bottom and up the sides of a 10-inch glass pie plate. Place the crust in the freezer for 10 minutes to firm up.
- Bake the crust until lightly golden, about 20 minutes. Remove from the oven and let it rest on a wire rack for about 10 minutes to cool slightly.
- While the crust cools, whisk the sweetened condensed milk and egg yolks together until smooth. Add the vanilla extract, lime juice, lemon juice, and salt, whisking until fully incorporated. Pour the filling into the still-warm crust.
- Return the pie to the oven and bake at 350°F until the filling is set around the edges with a slight jiggle in the center, about 15 minutes. Transfer to a wire rack and let cool for 1 hour, then refrigerate until thoroughly chilled, about 2 hours.
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks develop, about 2 minutes.
- Spoon or spread the whipped cream over the chilled pie, leaving a ½-inch ring of the filling visible around the edge. If desired, finish with a sprinkle of lemon and lime zest for garnish.
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