Classic Atlantic Beach Pie
This Classic Atlantic Beach Pie features a unique salty cracker crust, a vibrant and tangy lemon-orange filling, and a generous topping of fluffy whipped cream, offering a perfect balance of sweet, tart, and salty flavors, perfect for a summer treat.
Equipment
- 8-inch Pie Pan
- Mixing Bowls
Ingredients
For the Salty Cracker Crust
- 2.5 cups Ritz crackers finely crushed
- 0.5 cup unsalted butter melted
- 3 tablespoons granulated sugar
For the Bright Citrus Filling
- 14 ounces sweetened condensed milk
- 4 large egg yolks
- 0.25 cup fresh squeezed lemon juice
- 0.25 cup fresh squeezed orange juice
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
For the Fluffy Whipped Cream Topping
- 2 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch kosher salt
- Maldon coarse sea salt for garnish (optional)
Instructions
- Prepare the Golden Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the finely crushed Ritz crackers, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and hold together.
- Press this mixture firmly and evenly into an 8-inch pie pan, extending up the sides.
- Chill the crust in the refrigerator for 15 minutes.
- Bake the chilled crust for 20 minutes, or until it looks beautifully golden-brown and smells fragrant.
- Remove the crust from the oven and let it cool on your counter for at least 10 minutes while you make the filling.
- Whip Up the Zesty Filling:
- In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, vanilla extract, lemon zest, and orange zest until thoroughly combined.
- Gradually pour in both the fresh lemon and orange juices, whisking vigorously until the mixture is smooth and fully blended.
- Pour this vibrant filling into your cooled pie crust.
- Bake for another 18-20 minutes. The pie is perfectly baked when the edges are set but the center still has a slight, gentle jiggle. This ensures a creamy custard!
- Let the pie cool completely to room temperature on the counter. Then, cover it lightly with aluminum foil and refrigerate for a minimum of 4-6 hours, or ideally, overnight for the best set.
- Finish with Creamy Topping:
- Just before serving, in a clean mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
- Spread or dollop this light and airy whipped cream generously over the chilled pie.
- For a final touch, sprinkle a little coarse sea salt over the whipped cream, if desired, to complement the sweet and tart flavors. Slice and enjoy!
Notes
Nutrition information per serving:
Calories: 628 kcal
Carbohydrates: 51g
Fats: 45g
Protein: 8g
Calories: 628 kcal
Carbohydrates: 51g
Fats: 45g
Protein: 8g
