Atlantic Beach Pie
Rating
The buttery cracker crust on this Atlantic Beach Pie has us hooked
Ingredients
- CRACKER CRUST
- 2½ sleeves butter crackers (about 75 crackers/250 g.)
- ½ c. butter, softened
- ¼ c. packed light brown sugar
- LEMON-LIME CUSTARD FILLING
- 4 large egg yolks
- 2 large eggs
- 1 (14-oz.) can sweetened condensed milk
- ⅓ c. fresh lemon juice (from about 2 large lemons)
- ⅓ c. fresh lime juice (from 3 to 4 large limes)
- WHIPPED CREAM TOPPING AND ASSEMBLY
- 1 c. heavy cream
- 3 tbsp. light brown sugar
- 1 tsp. finely grated lemon zest
- 1 tsp. finely grated lime zest
- Flaky sea salt
Instructions
- CRACKER CRUST
- In a food processor, pulse crackers until finely ground with a few pea-size pieces remaining, 25 to 30 pulses. Add butter and brown sugar and continue to pulse until butter is incorporated and a crumbly dough starts to form, about 15 pulses.
- Transfer cracker mixture to a 9" glass pie pan. Press into an even layer in bottom and up sides of pan. Freeze 10 minutes.
- Preheat oven to 350°. Bake crust until deep golden brown and smells nutty and fragrant, about 15 minutes. Let cool slightly, about 10 minutes.
- LEMON-LIME CUSTARD FILLING
- In a medium bowl, whisk egg yolks, eggs, and milk until combined. Add lemon juice and lime juice and whisk until smooth.
- Pour custard into pie shell. Continue to bake until center of pie is set but still slightly jiggly, about 18 minutes.
- Transfer pie plate to a wire rack and let cool 1 hour. Place in refrigerator and chill until cold, about 2 hours.
- WHIPPED CREAM TOPPING AND ASSEMBLY
- Using an electric mixer on medium-high speed or a whisk, in a medium bowl, beat cream and brown sugar until stiff peaks form, 5 to 7 minutes. Using a piping bag or spatula, top cooled pie with whipped cream.
- Sprinkle with lemon zest and lime zest and a pinch of sea salt.
- Make Ahead: Pie can be made 4 days ahead. Cover pie plate with plastic and chill.
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