ATLANTIC BEACH PIE-SWEET, SALTY, CREAMY CITRUS PERFECTION!
September 15, 2018
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Atlantic Beach Pie is full of delicious contrasts. Sweet and salty, tangy and creamy! Finish your fun in the sun today with this coastal creation
INGREDIENTS
FOR THE CRUST:
- 1 1/2 Sleeves Saltine Crackers, About 60 Crackers
- 1/2 Cup Unsalted Butter, Softened
- 3 Tablespoons Sugar
FOR THE FILLING:
- 1 Can (14 Ounces) Sweetened Condensed Milk
- 4 Large Egg Yolks
- 1/2 Cup Fresh Lemon Juice
- Pinch Of Salt
TOPPING:
- 1 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
GARNISH:
- Zest of one Lemon
- Sprinkle Of Flaky Sea Salt
INSTRUCTIONS
FOR THE CRUST:
- Preheat oven to 350°.
- Crush the cracker in a 1-gallon plastic bag with a rolling pin. (stop before crackers turn to dust; You want some little pieces.)
- Add the crushed crumbs, sugar, and butter to a medium bowl and mix until the butter evenly coats the mixture and the crumbs come together like a graham crack crust.
- Press into an 8-inch pie pan. Chill in the freezer for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
FOR THE FILLING:
- While the crust is cooling (it doesn’t have to cool completely), in a medium bowl, beat the egg yolks into the condensed milk, then beat in the lemon juice and beat until well combined.
- Pour filling into crust, and bake for 16-19 minutes or until filling is set.
- Refrigerate until completely cold, 4 hours up to overnight (the pie needs to be completely cold to be sliced).
TOPPING:
- When the filling has cooled, make the whipped cream. Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
- Top the pie with the whipped cream then garnish the top with lemon zest and a sprinkle of sea salt.
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