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Atlantic Beach Pie
Products Used
0
4
0
Prep Time:
35m
Bake/Cook Time:
30m - 35m
Yield:
1 deep dish 9-inch pie
Can't make it to the beach? A tribute to the sandy shores and ocean breezes of Atlantic Beach, this tangy and refreshing Atlantic Beach Pie is the next best thing. The irresistible combination of salty, sweet, and tart makes it hard to just have one slice. You may have seen recipes where the filling for this pie is skimpy, but not here! Chef Eddy made sure that the smooth and creamy citrus filling is extra tall.
Products Used
Ingredients
Saltine Crust
- 1 1/2 sleeves standard, salted saltine crackers
- 1/2 cup (100g) unsalted butter
- 3 tablespoons (37.5g) Dixie Crystals Extra Fine Granulated Sugar
Filling
- 3/4 cup (180g) fresh lemon or lime juice or a combo of both
- 1 can + 2/3 cup (660g) sweetened condensed milk
- 6 large egg yolks
Whipped Cream and Finishing
- 1 cup (240g) whipping or heavy cream
- 3 tablespoons (37.5 g) Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1-2 lemons or limes
Directions
- Set oven to 350°F. Using a rolling pin or food processor, crush saltines. Part will be finely crushed while other part can be almost size of a half pea.
- Melt butter and add along with sugar. Mix until combined.
- Press evenly into a 9-inch-deep pie tin. Place in oven for 13-14 minutes or until edges are light golden.
- In a bowl whisk together sweetened condensed milk and egg yolks, once well combined add citrus juice.
- Pour into prebaked crust and place in oven. Bake until center of pie no longer trembles, about 18-20 minutes. Time will ultimately depend on type of pie vessel.
- Pie has to be completely cool before topping with whipped cream.
- Whip cream, sugar, and vanilla in a bowl to firm peaks.
- Decorate pie with lemon slices and sprinkle with lemon or lime zest if desired.
Dixie Crystals Insight
Pie pans vary in depth. For this dessert, select a pie pan that can hold 6-7 cups of water.
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