This fabulous pie is a twist on the traditional North Carolina lemon pie served up and down the Atlantic coats. This version was created by Bill Smith of Crook’s Corner in Chapel Hill, N. Carolina. The original is served with coarse sea salt on top!
The crust is what knocks it out of the park. It’s made with crushed saltine crackers! Together with the lemon-lime custard and whipped cream it is a taste sensation!
Sooo….crush the crackers, but not too fine!
Add the sugar and butter and mix it together to form a ball. Press into pie plate and refrigerate 15 minutes.
Meanwhile, whisk the eggs, milk and lemon & lime juice together.
What could be easier???
Whip up your cream and pile it on! I had family over and forgot to zest the lemon and lime! But do it! It’s beautiful!
Atlantic Beach Pie
- 1 ½ sleeves soda crackers
- ½ cup butter, softened
- 3 Tbsp sugar
- 1 can sweetened condensed milk
- 4 egg yolks
- ¼ cup lemon juice
- ¼ cup lime juice
- 1½-2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 medium lemon, grated
- 1 medium lime, grated
- Preheat oven to 350°.
- Crush crackers with rolling pin, but not too finely. Stir in sugar.
- Mix softened butter into cracker crumbs. I like to use my hands for this to make sure it is completely mixed.
- Press into an 8-9 inch pie dish and refrigerate for 15 minutes.
- Bake for 15-18 minutes until crust begins to color. Cool.
- Whisk egg yolks into the milk. Then whisk in the lemon and lime juice. Mix very well.
- Pour into the pie shell (it doesn't need to be completely cooled) and bake 14-17 minutes until the filling is set.
- Cover and refrigerate until completely chilled.
- In medium bowl, whip heavy cream until medium-firm peaks form. Whip in the powdered sugar.
- Spoon onto chilled pie and garnish with fresh lemon and lime zest.