Ooo, great choice 😌🍋
Here’s the classic Atlantic Beach Pie—sweet, salty, tangy, and ridiculously easy.
Atlantic Beach Pie
Ingredients
Crust
- 1½ cups crushed saltine crackers (about 40 crackers)
- ⅓ cup sugar
- ½ cup (1 stick) unsalted butter, melted
Filling
- 1 (14-oz) can sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lemon or lime juice (traditional is lemon-lime mix)
Topping
- Fresh whipped cream
- Optional: lemon or lime zest
Instructions
- Make the crust
Preheat oven to 350°F (175°C).
Mix crushed saltines, sugar, and melted butter until evenly combined.
Press firmly into a 9-inch pie plate (bottom and sides). - Bake crust
Bake for 18 minutes, until lightly golden.
Remove and let cool slightly. - Make the filling
Whisk condensed milk and egg yolks until smooth.
Slowly whisk in citrus juice until thickened. - Bake the pie
Pour filling into warm crust.
Bake for 15–16 minutes, just until set (still a little jiggly). - Chill
Cool completely, then refrigerate at least 2 hours (overnight is best). - Serve
Top with whipped cream and a sprinkle of zest.
Nana-Level Tips
- Don’t overbake—this pie should be silky, not firm.
- Half lemon / half lime gives the best balance.
- The salty crust is non-negotiable—it’s the magic.
If you want, I can give you:
- the original Bill Smith version,
- a key lime twist, or
- a no-bake summer shortcut 🍰
