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–+ servings
A single slice of Atlantic Beach Pie

Lemon-Lime Atlantic Beach Pie with Saltine Crust

Atlantic Beach Pie is a truly Southern beach pie. With a signature Saltine cracker crust and zesty citrus filling, this pie is the perfect combination of tangy and sweet. Whether you're enjoying it at the beach, or at home with your favorite seafood recipe, it’s the perfect summer dessert.
Course: Dessert
Cuisine: Southern
Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Refrigeration: 2 hours
Total Time: 2 hours 55 minutes

Equipment

Ingredients
 

  • 1 ½ cup Saltine Crackers (1 sleeve crushed)
  • 6 tablespoons butter (melted)
  • 3 tablespoons sugar
  • 1 egg white
  • 14 ounces sweetened condensed milk (1 can)
  • 4 egg yolks
  • 3 limes (¼ cup juice)
  • 2 lemons (¼ cup juice)
  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar

Instructions
 

  • Preheat oven to 350º. Spray the pie pan with cooking spray.
  • Finely crush the crackers in a ziplock with a rolling pin. Add to a bowl with melted butter and sugar and stir with a fork to combine. Once combined, add the egg white and mix with a fork. Press into a pie pan, firmly pressing the sides and bottom. Freeze for 10 minutes, then bake for 20 minutes until browned. Let it cool for 10 minutes.
  • In a medium bowl, whisk together the condensed milk and egg yolks. Whisk in lime and lemon juice. Pour into the slightly cooled crust.
  • Bake for 15 minutes until the center is set and does not jiggle. Place on a wire rack to cool for an hour. Then refrigerate for at least 2 hours.
  • When ready to serve, use a hand mixer to whip the cream with powdered sugar and serve on top of the pie.
Barbara's Notes + Tips
  • For a crust with the best texture, you can use a food processor to finely crush the crackers and mix them with the butter.
  • Use the bottom of a flat glass to press the crust mixture down into the pan. The tighter you press it, the better it will hold together when it’s baked. Whisk the filling really well. This will help give it the best texture and make sure there are no lumps and the flavors are fully dispersed.
  • Don’t top the whole pie with whipped cream. Instead, keep the whipped cream in a bowl in the fridge and top each individual slice before serving.
  • Use fresh lemons and limes for the juice.

Nutrition

Calories: 519kcal | Carbohydrates: 52g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 187mg | Sodium: 278mg | Potassium: 328mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1199IU | Vitamin C: 23mg | Calcium: 203mg | Iron: 1mg
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