Atlantic Beach Pie is a citrusy dessert made with a creamy lemon-lime filling, a saltine cracker crust and a homemade whipped cream topping. It’s the best pie to serve for all of your summertime celebrations.
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When I first came across Atlantic Beach Pie, I was a little confused as to how I didn’t know about this citrus and saltine cracker pie sooner. I grew up going to the beaches on the Atlantic Ocean, after all.
Later, I learned that this pie was re-invented from an old recipe and re-named to Atlantic Beach Pie by a chef named Bill Smith in the Atlantic Beach, North Carolina area. I’m from Delaware, so that answered that question.
However, this pie is definitely one to enjoy in the summer, no matter where you are from. It’s like sunshine in a dessert with it’s lemon-lime cream filling, salty cracker crust and whipped topping.
In the past, citrus deserts, like this pie, were traditionally served after a seafood dinner. To keep with tradition, you may want to try it after a meal of Pan-Fried Cod or Blackened Shrimp Tacos.
Why This Recipe Works
This is an easy pie recipe to put together. The crust doesn’t need to be perfect because it’s meant to be a little crumbly and the filling and whipped cream topping only take minutes to prepare. The pie does need to chill so this is definitely a recipe you want to make well before you need to serve it.
The lemon-lime filling is sweet, yet tart and pairs perfectly with the salty, saltine cracker crust and creamy whipped cream topping. It’s very similar to both lemon meringue pie and key lime pie, yet completely different at the same time.
It’s the perfect summer dessert to serve for summer parties, barbecues and other special occasions.
Step-By-Step Instructions
Ingredients
Saltine Cracker Crust
- 1 1/2 cups saltine crackers (approximately 35 crackers, crushed into coarse crumbles)
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
Lemon Lime Filling
- 4 egg yolks
- 1 14 ounce can sweetened condensed milk (do not use evaporated milk)
- 1/4 cup lemon juice (from about 1-2 juicy lemons): you can use 1/2 cup of lemon juice and omit the lime juice, if preferred.
- 1/4 cup lime juice (from about 2-3 juicy limes)
Whipped Cream
- 1 1/2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
Chef’s Tip: you can use 2 cups of store bought whipped topping, if you’d rather not make your own.
Optional Garnishes
- lemon zest
- lime zest
- saltine cracker crumbs
- a light sprinkling of salt
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Crush the saltine crackers with your fingers or a food processor, melt the butter, separate the egg yolks from the whites, and juice your lemons and limes.
Chef’s Tip: save the egg whites for other uses like an Egg White Frittata.
Preheat your oven to 350°F.
Create!
Saltine Cracker Crust
Combine the saltine crackers, melted butter and sugar in medium mixing bowl. Stir until well combined and the mixture just sticks together. This crust will be a bit crumbly.
Press the crust into the bottom and up the sides of an 8-inch pie pan. If you use a larger pie pan, you may need slightly more crust. You can add 1/2 cup of saltines and another 2 tablespoons of melted butter, if needed.
Place the pie crust in the freezer for about 10 minutes to re-solidify the butter so the crusts keeps it’s shape a little better while baking.
Bake for 20 minutes, then transfer to a wire rack to cool while you prepare the filling.
Lemon Lime Filling
Whisk together the egg yolks and sweetened condensed milk until completely blended, then whisk in the lemon and lime juices.
Pour the filling into the pie crust.
Return the pie to the oven and bake for 15 minutes, or until the filling is set and no longer jiggles.
Allow to cool at room temperature for 1 hour, then transfer to the refrigerator for at least 4 more hours.
Whipped Cream
Beat the heavy whipping cream and powdered sugar together in an electric mixer fitted with a whisk attachment on high speed until stiff peaks form. Store the whipped cream in the refrigerator until needed.
Stiff peaks are formed when the whipped cream keeps it’s shape and doesn’t fall over or collapse.
Chef’s Tip: place your mixing bowl in the freezer for at least 20 minutes before making whipped cream to help keep it cold so that it forms properly.
Once the pie is chilled, top it evenly with the whipped cream.
Present!
Garnish, as desired.
Slice and serve.
Chef’s Tip: do not slice the pie until it is fully chilled.
Tips and Techniques
- Two cups of store bought whipped topping can be used instead of making homemade whipped cream.
- Place a mixing bowl in the freezer for at least 20 minutes before making whipped cream to help keep it cold so that it forms properly.
- Store pie tightly covered in the refrigerator. Consume within 3-4 days.
- This pie can be frozen whole, or in individual slices, for up to 2 months.
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Atlantic Beach Pie
Ingredients
Saltine Cracker Crust
- 1 1/2 cups saltine crackers (approximately 35 crackers, crushed into coarse crumbles)
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
Lemon Lime Filling
- 4 egg yolks
- 1 14 ounce can sweetened condensed milk (do not use evaporated milk)
- 1/4 cup lemon juice (from about 1-2 juicy lemons: you can use 1/2 cup of lemon juice and omit the lime juice, if preferred)
- 1/4 cup lime juice (from about 2-3 juicy limes)
Whipped Cream
- 1 1/2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
Optional Garnishes
- lemon zest
- lime zest
- saltine cracker crumbs
- a light sprinkling of salt
Instructions
Saltine Cracker Crust
- Combine the saltine crackers, melted butter and sugar in medium mixing bowl. Stir until well combined and the mixture just sticks together. This crust will be a bit crumbly.1 1/2 cups saltine crackers, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Press the crust into the bottom and up the sides of an 8-inch pie pan.
- Place the pie crust in the freezer for about 10 minutes to re-solidify the butter so the crusts keeps it's shape a little better while baking.
- Bake for 20 minutes, then transfer to a wire rack to cool while you prepare the filling.
Lemon Lime Filling
- Whisk together the egg yolks and sweetened condensed milk until completely blended, then whisk in the lemon and lime juices.4 egg yolks, 1 14 ounce can sweetened condensed milk, 1/4 cup lemon juice, 1/4 cup lime juice
- Pour the filling into the pie crust.
- Return the pie to the oven and bake for 15 minutes, or until the filling is set and no longer jiggles.
- Allow to cool at room temperature for 1 hour, then transfer to the refrigerator for at least 4 more hours.
Whipped Cream
- Beat the heavy whipping cream and powdered sugar together in an electric mixer fitted with a whisk attachment on high speed until stiff peaks form. Store the whipped cream in the refrigerator until needed.1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar
- Stiff peaks are formed when the whipped cream keeps it's shape and doesn't fall over or collapse.
- Once the pie is chilled, top it evenly with the whipped cream.
Optional Garnishes
- Garnish, as desired.lemon zest, lime zest, saltine cracker crumbs, a light sprinkling of salt
- Slice and serve.
Notes
Tips and Techniques
- If you use pie pan larger than 8-inches, you may need slightly more crust. You can add 1/2 cup of saltines and another 2 tablespoons of melted butter, if needed.
- Two cups of store bought whipped topping can be used instead of making homemade whipped cream.
- Place a mixing bowl in the freezer for at least 20 minutes before making whipped cream to help keep it cold so that it forms properly.
- Store pie tightly covered in the refrigerator. Consume within 3-4 days.
- This pie can be frozen whole, or in individual slices, for up to 2 months.
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