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    Classic Recipe for Pi Day: Atlantic Beach Pie

    This easy to pull together pie is adapted slightly from chef Bill Smith (who made this it famous). I adjusted it for simplicity’s sake, and I love it for being the ultimate sweet/salty dessert. It’s more famous cousin is Key Lime Pie, but I prefer the mix of lemons and lime with the Atlantic Beach so give it a try!

    Prep/cook time: 20 minutes
    Pairs well with: fresh Raspberries, Strawberries, or Mango
    Makes: 1 pie

    Ingredients:

    For the crust:

    • 1 ½ sleeves of saltine crackers (about 60 or so crackers)
    • ½ Cup (1 stick) unsalted butter, softened to room temperature

    For the filling:

    • 4 large egg yolks
    • ¼ cup fresh squeezed lime juice
    • ¼ cup freshly squeezed lemon juice
    • 14 oz. can of sweetened condensed milk

    Garnish:

    • 1 cup whipping cream
    • 3 Tbsp. powdered sugar
    • ½ tsp. flaked sea salt such as Maldon

    Method:

    1. In the bowl of a food processor, pulse the 1 and a half sleeves of saltines until coarsely ground, and no chunks remain. Alternatively, you can crush them with your hands in a bowl, just make sure no big chunks as it will make the crust not adhere.
    2. In a bowl, with your hands, mix together your cracker crumbs and the ½ cup of butter, making sure the cracker crumbs are mixed in with the butter.
    3. Press your mixture on the bottom and up the sides of a lightly greased standard 9 inch pie plate, and place in the fridge for 10 minutes to harden up the buttered crackers before baking.
    4. Meanwhile, preheat your oven to 350 degrees.
    5. After your pie has chilled for 10 minutes, place it into the oven and par bake the crust for 15-16 minutes or until it starts to get golden. While the crust is baking, make the filling.
    6. To make the filling, in a medium bowl whisk together the egg yolks, lemon and lime juices, and the sweetened condensed milk, and mix well.
    7. When your crust is done, remove from the oven, and carefully pour in your filling.
    8. Return the pie to the oven and bake for another 16-18 minutes or until the filling is set.
    9. Remove from the oven and cool down before chilling, and chill the pie for at least 2 hours before putting the whipping cream on.
    10. After the pie has chilled, in the bowl of an electric mixer, whip the whipped cream just until soft peaks start to form, then add in your powdered sugar, and whip another minute or two until stiff enough to spread.
    11. Spread your whipped cream over the top of your pie, sprinkle with your flaked sea salt, and serve.

    Notes:

    • For the crust, if saltine crackers aren’t your favorite, you can use crushed graham cracker crumbs instead, but it will make the pie sweeter.
    • Make sure your butter is fully at room temperature and no chill remains before using.
    • Don’t skip the flaked sea salt! The pie is sweet and tangy, and the salt plays off of it wonderfully.
    • The first cut of pie will be messy, but the rest should slice up nicely. Just make sure your cracker crumbs are not too big, or else they won’t hold together.
    • For the filling, you can use just straight up lemon juice or lime juice and not a mix of the two, as both flavors are very tasty on their own.
    • The pie will keep well for up to two days in the fridge, just leave the flaked sea salt off and give a sprinkle to the slices before serving.

    DOWNLOAD THE RECIPE HERE!

    All Photos by Marla Smith Photography