Atlantic Beach Pie
I’ve always loved pie. I could eat it all day every day if my stomach would allow me to. Whether it’s banana cream, pumpkin, apple, cherry, key lime, or something else, I’ll eat it if it’s pie.
Recently I found a pie I’d never heard of prior. It’s called “Atlantic Beach Pie,” and it’s a sweet, salty, tangy custard pie that you’ll be obsessed with as soon as you try it.
This North Carolina-native pie will have you drooling. Here’s how to make it. First, gather your ingredients.
Here’s what you’ll need to make it:
- 1 1/2 sleeves saltine crackers
- 1/3 – 1/2 cup softened unsalted butter
- 3 tbsp. sugar
- 1 can (14 oz.) sweetened condensed milk
- 4 egg yolks
- 1/2 cup lemon or lime juice (or a mix of the two!)
- fresh whipped cream
- coarse sea salt
How It’s Done
Begin by placing your saltines in a plastic bag and crush throughly. You don’t want them to become dust, but you do want to be able to use it as a crust, so big crumbs are perfect.
Add your sugar to these crumbs, then knead in your butter until the crumbs will hold together when pressed. Press this into an 8 inch pie pan, then refrigerate for 15 minutes.
Preheat your oven to 350 degrees F.
Separate your egg yolks, then beat them together with your sweetened condensed milk. Whisk in your citrus juice until completely combined.
Pour this mixture into your pie crust, then bake for 16 minutes until the custard filling has completely set. Take it out of the oven and let it cool before putting in the fridge to chill.
If you’d like, make fresh whipped cream so you can top each slice with that and some coarse sea salt. Some other great garnishes are lemons/limes, and mint sprigs.
Regardless of how you choose to serve it, one thing’s for sure. This salty, sweet, tangy pie is going to elicit the same response from everyone you feed it to: