Atlantic Beach Pie

Atlantic Beach Pie

Introduction

Atlantic Beach Pie is a Southern coastal gem that brings sunshine to your plate. Hailing from the Atlantic coast of North Carolina, this pie combines a zesty lemon-lime custard with a salty, buttery cracker crust, creating a flavor contrast that’s utterly addictive. Originally served in seafood restaurants as the perfect dessert after a heavy fish meal, it’s become a beloved summer tradition across the South.

Ingredients**

For the Crust:

• 1 ½ sleeves (about 6 oz) saltine crackers, finely crushed
• ⅓ to ½ cup unsalted butter, melted
• 3 tablespoons granulated sugar

For the Filling:

• 4 large egg yolks
• 1 (14 oz) can sweetened condensed milk
• ½ cup fresh lemon juice (about 2–3 lemons)
• 2 tablespoons lime juice (optional, for a flavor twist)
• ¼ teaspoon sea salt

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Zest of 1 lemon or lime, for garnish (optional)

Instructions**

Step 1: Make the Crust

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix crushed saltines with sugar.
3. Pour in melted butter gradually, mixing until the crumbs hold together when pressed. You may not need all the butter.
4. Press the mixture evenly into a 9-inch pie dish, going up the sides.
5. Bake the crust for 15 minutes or until lightly golden. Let it cool slightly.

Step 2: Make the Filling

1. In a medium bowl, whisk the egg yolks and sweetened condensed milk until smooth.
2. Add lemon juice, lime juice (if using), and salt. Whisk until well combined.
3. Pour the filling into the slightly cooled crust.
4. Bake at 350°F (175°C) for 16–18 minutes, just until the filling is set but still has a slight wobble.
5. Let the pie cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

Step 3: Make the Whipped Topping

1. In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
2. Spoon or pipe the whipped cream over the chilled pie.
3. Garnish with lemon or lime zest if desired.

Methods & Tips**

• Crust tip: For extra depth, try mixing in a few Ritz crackers or graham crackers.
• Filling tip: Always use fresh citrus juice for the best flavor.
• Serving tip: This pie is best served cold, making it perfect for summer get-togethers.

History**

The Atlantic Beach Pie originated in eastern North Carolina, particularly in and around Morehead City. Local chef Bill Smith helped popularize it by bringing the humble saltine crust into the spotlight. He wanted to revive a nostalgic dessert from seafood restaurants that was known for being the only acceptable dessert after a seafood meal—light, citrusy, and not overly sweet.

Benifits

• Bright, fresh flavor from real citrus
• Easy to make with minimal ingredients
• Light and refreshing, perfect after heavy meals
• Unique crust using saltines offers a balance of sweet and salty
• Make-ahead friendly – perfect for parties or holidays

Formation**

This pie has three distinct layers:

1. Salty-sweet cracker crust: Crunchy, buttery, and golden.
2. Lemon-lime filling: Smooth, tangy, and creamy.
3. Whipped cream topping: Soft, airy, and lightly sweetened.

Lovers of This Pie**

• Lemon meringue fans looking for a simpler twist
• Key lime pie lovers craving something saltier
• Beachgoers and Southerners who love traditional Carolina desserts
• Anyone who enjoys a sweet-tart balance in their dessert

Nutrition (Per Slice, Approx. 1/8th Pie)**

• Calories: 350–400
• Fat: 22g
• Carbohydrates: 40g
• Protein: 4g
• Sugar: 28g
• Sodium: 320mg

Nutrition will vary depending on how much whipped topping and butter are used.

CONCLUSION

Atlantic Beach Pie is proof that sometimes, the simplest combinations are the most unforgettable. With its zesty citrus punch, buttery salty crust, and cloud-like topping, it’s a must-make for lemon lovers and summer dessert enthusiasts. Serve it at barbecues, picnics, or just as a weeknight treat to transport your taste buds straight to the Carolina coast.