Here’s a recipe for the iconic Atlantic Beach Pie — a refreshing, tangy-sweet citrus pie with a salty cracker crust and luscious lemon-lime filling, topped with whipped cream. It’s a North Carolina coastal classic and perfect for summer.
🥧 Atlantic Beach Pie
🕒 Prep Time: 15 min | ⏳ Bake Time: 15 min | ❄️ Chill Time: 4 hrs
🔢 Serves: 8
🛒 Ingredients
For the Crust:
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1½ sleeves (about 6 oz) saltine crackers (about 35–40 crackers)
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⅓ to ½ cup (75–115g) unsalted butter, melted
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3 tbsp granulated sugar
For the Filling:
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4 large egg yolks
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1 (14 oz / 400g) can sweetened condensed milk
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¼ cup fresh lemon juice
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¼ cup fresh lime juice
(or use ½ cup total of either, if preferred)
For the Topping:
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1 cup heavy whipping cream
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2–3 tbsp powdered sugar
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Optional: lemon/lime zest or flaky salt for garnish
👩🍳 Instructions
1. Make the Crust
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Preheat oven to 350°F (175°C).
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Crush saltine crackers by hand or in a food processor until coarse crumbs (not powder).
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Mix with sugar and enough melted butter to hold together (start with ⅓ cup and add more if needed).
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Press into a 9-inch pie plate — up the sides and bottom evenly.
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Bake for 15 minutes or until lightly golden.
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Cool slightly before filling.
2. Make the Filling
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In a bowl, whisk together:
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Egg yolks
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Sweetened condensed milk
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Lemon + lime juice
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Whisk until thick and smooth (1–2 minutes).
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Pour into the cooled crust.
3. Bake the Pie
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Bake at 350°F for 15 minutes, or until filling is just set (a slight jiggle is okay).
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Let cool at room temp, then refrigerate at least 4 hours (or overnight) to fully set.
4. Whip the Cream
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Just before serving, beat heavy cream with powdered sugar until soft peaks form.
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Spread or pipe over the chilled pie.
5. Serve
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Garnish with citrus zest or a pinch of flaky sea salt if desired.
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Slice and enjoy cold!
📝 Tips
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Don’t overbake — the pie should be just set when you pull it from the oven.
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Crust texture: A coarser crumb gives a nice crunch, while a finer one gives a more traditional crust.
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Store leftovers in the fridge for up to 3 days.