Atlantic Beach Pie: the classic recipe for one of America’s most beloved pies
Bill Smith's Atlantic Beach pie is mouthwateringly irresistible and easy to make. With a perfect combo of salty (thanks to a saltine cracker crust) and sweet, with a creamy, refreshing lemon filling, Atlantic Beach pie is ideal for summer. One of the things we love about Atlantic Beach pie is that it's not only super tasty, it doesn't take long to make. It might be one of the simplest pie recipes out there!
Chef Bill Smith of the popular restaurant Crook's Corner in Chapel Hill, NC, created this tasty take on the classic lemon pie. It's smooth and silky, zesty and bright, with just the right level of sweetness. It's one pie recipe you'll definitely be making on repeat.
Tips for Making Easy Atlantic Beach Pie
Instead of lemon, try lime for a tasty twist on the classic Atlantic Beach pie. A mix of both is also delicious.
Don't forget to chill the crust before baking the pie. This will help it stay together.
Store your Atlantic Beach pie in the fridge until it's time to serve it.
Make Atlantic Beach pie up to two days ahead of time.
How to Store Atlantic Beach Pie
Cover and store your pie in the fridge for up to 3 days.
How to Make Atlantic Beach Pie
Preheat your oven to 350F.
Preheat your oven to 350F.
Put the crushed saltine crackers, sugar, and butter into a large bowl. Mix until the mixture sticks together.
Put the crushed saltine crackers, sugar, and butter into a large bowl. Mix until the mixture sticks together.
Press the mixture into a pie pan. Refrigerate the crust for 15 to 20 minutes, then bake for 15 to 18 minutes or until lightly golden brown.
Press the mixture into a pie pan. Refrigerate the crust for 15 to 20 minutes, then bake for 15 to 18 minutes or until lightly golden brown.
Remove from the oven to cool on a wire rack.
Remove from the oven to cool on a wire rack.
In a bowl, whisk the egg yolks and condensed milk until smooth.
In a bowl, whisk the egg yolks and condensed milk until smooth.
Whisk in the lemon juice until completely combined.
Whisk in the lemon juice until completely combined.
Pour into the crust, then bake for 15 to 18 minutes, until the filling has set.
Pour into the crust, then bake for 15 to 18 minutes, until the filling has set.
Remove the pie from the oven and leave to cool to room temperature. Once cooled, place in the fridge to chill.
Remove the pie from the oven and leave to cool to room temperature. Once cooled, place in the fridge to chill.
In a large bowl, beat the heavy cream and sugar until stiff peaks form. Remove the pie from the fridge and decorate with the whipped cream. Return the pie to the fridge to chill for at least 6 hours up to overnight.
In a large bowl, beat the heavy cream and sugar until stiff peaks form. Remove the pie from the fridge and decorate with the whipped cream. Return the pie to the fridge to chill for at least 6 hours up to overnight.
Slice before serving.
