Imported from the web

Atlantic Beach Pie

Name: Atlantic Beach Pie
Prep time: 25 min
Cook time: 27 min
Total time: 295 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 sleeves saltine crackers (With salt; about 60 crackers); 3 tbsp granulated sugar; 0.5 cup unsalted butter (1 stick, at room temperature); 4 egg yolks; 14 oz sweetened condensed milk (1 can); 0.5 cup lemon or lime juice (Use lemon juice, lime juice, or a mixture of both); kosher salt (A pinch); fresh whipped cream (For optional garnish); lemon or lime zest (For optional garnish); flaky sea salt (For optional garnish)

Recipe by Margaux Laskey

Imported by Niki Su on SeeMeCook

A bright, creamy citrus pie with a sweet-and-salty saltine cracker crust. The lemon-lime filling is topped with whipped cream, citrus zest, and optional flaky sea salt for a refreshing finish.

8 servings295 minAmerican

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Ingredients

1.5 sleeves saltine crackers (With salt; about 60 crackers)
3 tbsp granulated sugar
0.5 cup unsalted butter (1 stick, at room temperature)
4 egg yolks
14 oz sweetened condensed milk (1 can)
0.5 cup lemon or lime juice (Use lemon juice, lime juice, or a mixture of both)
kosher salt (A pinch)
fresh whipped cream (For optional garnish)
lemon or lime zest (For optional garnish)
flaky sea salt (For optional garnish)

Steps

1
Heat the oven to 350°F (175°C).
2
Make the crust. Using a food processor or your hands, pulse or crush the saltine crackers finely. Stop before all the crackers turn to dust; a few small pieces are fine.
3
Add the granulated sugar to the cracker crumbs.
4
Add the room-temperature butter. Pulse to combine, or work the butter into the crumbs with your hands, until the mixture holds together like dough.
5
Press the crust mixture into the bottom and up the sides of a 9-inch pie pan.
6
Freeze the crust for 15 minutes.
7
Bake the crust for 12 to 15 minutes, until it takes on a little color.
8
While the crust cools—it does not need to become completely cold—make the filling. In a medium bowl, whisk the egg yolks into the sweetened condensed milk.
9
Whisk in the lemon juice, lime juice, or combination of both, followed by the kosher salt. Mix thoroughly until completely combined.
10
Pour the filling into the baked crust.
11
Bake for 14 to 16 minutes, until the filling has set.
12
Refrigerate the pie until completely cold, for at least 4 hours or up to overnight.
13
Serve with fresh whipped cream, lemon or lime zest, and a sprinkling of flaky sea salt, if desired.

Notes

The structured recipe gives a total time of 4 hours 55 minutes, including at least 4 hours of chilling. A food processor is convenient but not required; the crackers and butter can be worked together by hand. The source does not specify a quantity for the optional garnish.