Atlantic Beach Pie (Print Version)

A chilled lemon-lime Atlantic Beach Pie with a salty saltine crust, creamy condensed milk filling, and soft whipped cream.

# Ingredients:

For the saltine crust

01 - 1 1/2 sleeves saltine crackers, about 55 crackers or 6 oz (170 g)
02 - 7 tablespoons (99 g) unsalted butter, melted and slightly cooled
03 - 3 tablespoons (38 g) granulated sugar
04 - 1 large egg white, lightly beaten
05 - 1/4 teaspoon fine salt

For the citrus filling

06 - 1 (14 oz / 397 g) can sweetened condensed milk
07 - 4 large egg yolks
08 - 1/3 cup (80 ml) fresh lemon juice
09 - 3 tablespoons (45 ml) fresh lime juice
10 - 1 teaspoon finely grated lemon or lime zest
11 - 1/4 teaspoon fine salt

For the topping

12 - 1 cup (240 ml) cold heavy cream
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - Extra lemon or lime zest, for garnish
16 - Flaky sea salt, for garnish

# Instructions:

01 - Heat the oven to 350°F (175°C). Crush the saltines into coarse crumbs with a food processor or a rolling pin, keeping a little texture instead of making a fine powder.
02 - Stir the crumbs with melted butter, sugar, egg white, and fine salt until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie plate, then refrigerate for 15 minutes.
03 - Bake the chilled crust for 16-18 minutes, until lightly golden and fragrant. Set it on a rack while you make the filling.
04 - Whisk the sweetened condensed milk and egg yolks until smooth. Add lemon juice, lime juice, zest, and salt, then whisk until the filling looks glossy and slightly thickened.
05 - Pour the filling into the warm crust. Bake for 14-16 minutes, until the edges are set and the center has a gentle wobble. If using a thermometer, the filling should reach 160°F.
06 - Cool the pie to room temperature on a rack. Refrigerate for at least 3 hours, or overnight, until fully cold and sliceable.
07 - Beat the heavy cream, powdered sugar, and vanilla to soft peaks. Spread over the chilled pie, then finish with citrus zest and a few flakes of sea salt before slicing.

# Notes:

01 - Chill at least 3 hours before serving for clean slices.
02 - Use fresh lemon and lime juice for the brightest flavor.
03 - The pie is best served cold from the refrigerator.

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