Atlantic Beach Pie
A citrusy filling pie with a salty cracker crust. It is bright and easy to make delicious dessert
Equipment
- 1 9 inch pie plate
Ingredients
Crust
- 52 Saltine crackers
- 8 ounces unsalted butter
- 3 tablespoons sugar
Filing
- 1 14 ounce can sweetened condensed milk
- ¼ cup heavy cream
- 2 large eggs
- 1 tablespoon lemon zest
- ⅔ cup freshly squeezed lemon juice approx. 3 lemons
- ¼ teaspoon Kosher salt
Topping
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- ¾ teaspoon vanilla extract
Instructions
Crust
- Pre-heat oven to 350℉. set rack to the middle of the oven. in a medium bowl crush the crackers into uneven coarse crumbs by hand. Add the butter and sugar. Continue using your hands to mix until the crumbs are moistened, breaking up any remaining larger pieces.
- Transfer crumbs to a 9-inch pie plate and spread into an even layer. Using a flat bottomed measuring cup or drinking glass. Press crumbs into the plate and up the sides of the plate to create an even layer of crust across the bottom and sides. Place pie plate onto a sheet pan and then bake for about 15 minutes, until the crust is lightly browned.
Filing
- In a medium bowl, whisk the condensed milk, cream , eggs and lemon zest until fully combined. Whisk in the lemon juice until fully incorporated. Pour the filing into the warm crust. Place back into the oven and bake for 17-19 minutes, just until the edges are set and the center of the pie is still a bit jiggly. Transfer to a wire rack and let cool completely. about an hour. Cover and refrigerate the pie, until fully chilled, at least 4 hours.
Topping
- in a bowl of a stand mixer fitted with a whisk attachment, whisk cream, sugar and vanilla on low speed until the sugar is fully dissolved and the mixture is foamy, about a minute or so. Increase the speed to a medium-high an whip until stiff peaks form. about 3 minutes. Spread whipped cream evenly over the top of the pie.