Prep Oven & Crust:Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish. In a bowl, combine the crushed saltine crackers, melted butter, and sugar until well mixed. Press the cracker mixture into the prepared pie dish, covering the bottom and sides evenly.
Pre-Bake the Crust: Bake the crust for 15 minutes or until lightly golden. Allow it to cool completely before adding the filling.
Make the Filling:In a separate bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
Fill & Bake:Pour the filling into the cooled crust and bake for an additional 15 minutes until the filling is set.
Cool & Chill:Let the pie cool to room temperature, then refrigerate for at least 4 hours or until completely chilled and firm.
Serve:Before serving, top the pie with whipped cream and additional lemon zest for garnish. Slice and enjoy.
Tips & Variations
Use fresh juice: Use freshly squeezed lemon or lime juice for the best, most vibrant citrus flavor.
Ensure a crisp crust: Make sure the cracker crust is fully baked and cooled before adding the filling to maintain its crispness.
Chill thoroughly: Thoroughly chilling the pie is essential for the filling to set properly and to enhance its creamy texture.
Gluten-free: Substitute the saltine crackers with a gluten-free alternative for a gluten-free version.
Dairy-free: You can use vegan condensed milk and a dairy-free whipped cream alternative to make this recipe dairy-free.
Citrus Twist: Experiment with different citrus fruits like lime or orange juice and zest for a unique flavor variation.
How To Make Atlantic Beach Pie:
Prep Oven & Crust:Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish. In a bowl, combine the crushed saltine crackers, melted butter, and sugar until well mixed. Press the cracker mixture into the prepared pie dish, covering the bottom and sides evenly.
Pre-Bake the Crust: Bake the crust for 15 minutes or until lightly golden. Allow it to cool completely before adding the filling.
Make the Filling:In a separate bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
Fill & Bake:Pour the filling into the cooled crust and bake for an additional 15 minutes until the filling is set.
Cool & Chill:Let the pie cool to room temperature, then refrigerate for at least 4 hours or until completely chilled and firm.
Serve:Before serving, top the pie with whipped cream and additional lemon zest for garnish. Slice and enjoy.
Tips & Variations
Use fresh juice: Use freshly squeezed lemon or lime juice for the best, most vibrant citrus flavor.
Ensure a crisp crust: Make sure the cracker crust is fully baked and cooled before adding the filling to maintain its crispness.
Chill thoroughly: Thoroughly chilling the pie is essential for the filling to set properly and to enhance its creamy texture.
Gluten-free: Substitute the saltine crackers with a gluten-free alternative for a gluten-free version.
Dairy-free: You can use vegan condensed milk and a dairy-free whipped cream alternative to make this recipe dairy-free.
Citrus Twist: Experiment with different citrus fruits like lime or orange juice and zest for a unique flavor variation.
