CookPal AI
Atlantic Beach Pie

Atlantic Beach Pie

Cost $15, save $10

Source: Recommended by CookPal

  • 180 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Crust

    • 1 (4 1/2 ounce) sleeve saltine crackers (about 1 1/2 cups crumbs)
    • 🧈 6 tablespoons unsalted butter, melted
    • 🧂 3 tablespoons granulated sugar
    • 🥚 1 large egg white

  • Custard Filling

    • 14 ounce sweetened condensed milk
    • 🥚 4 large egg yolks
    • 🍋 1 tsp lime zest (from 1 lime)
    • 🍋 1 tsp lemon zest (from 1 lemon)
    • 🍋 1/4 cup fresh lime juice
    • 🍋 1/4 cup fresh lemon juice
    • 2 teaspoons vanilla extract

  • Whipped Topping

    • 1 1/2 cups heavy whipping cream
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract

  • Topping Garnish

    • 🍋 Thin slices of lime (1-2)
    • 🍋 Thin slices of lemon (1-2)

STEPS

1

Crush saltines into coarse crumbs (about 1 1/2 cups).

2

Mix crushed crackers with melted butter, sugar, and egg white until combined.

3

Press crust mixture firmly into a greased 9-inch pie plate, covering the bottom and sides. Freeze for 10 minutes.

4

Preheat oven to 350°F (175°C) and bake crust for 15-20 minutes until lightly browned.

5

Cool baked crust on a wire rack for 10 minutes.

6

Mix condensed milk, egg yolks, lime juice, lemon juice, zest, and 1 tsp vanilla extract until smooth.

7

Pour the custard mixture into the warm crust and bake again at 350°F (175°C) for 15 minutes, or until just set.

8

Cool pie at room temperature for 1 hour, then refrigerate uncovered for at least 2 hours.

9

Whip cream, powdered sugar, and vanilla extract until stiff peaks form.

10

Spread whipped cream evenly over the chilled pie, leaving a small border of custard visible.

11

Decorate with thinly sliced lime and lemon twists. Sprinkle with reserved zest.

NUTRIENTS

Per 1 serving

🔥

684

Calories

  • 14
    Protein
  • 76
    Carbs
  • 40
    Fats

💡 For a firmer crust, press it tightly into the pan before baking.Make sure the whipped cream is evenly stiff but not over-whipped.Lemons and limes should be fresh for maximum flavor.Store the pie covered in the fridge for up to 3 days.