Atlantic Beach Pie
Atlantic Beach Pie
Ingredients
For the Saltine Cracker Crust
- 1 1/2 sleeves saltine crackers, about 180g
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, 1 stick, melted
For the Lemon-Lime Curd Filling
- 4 large egg yolks
- 1 can sweetened condensed milk, 14-ounce
- 1/2 cup fresh lemon juice, from about 3-4 lemons
- 1/4 cup fresh lime juice, from about 2-3 limes
- 1 tablespoon lemon zest
- 1/2 tablespoon lime zest
For the Whipped Cream Topping
- 1 1/2 cups Shamrock Farms Heavy Whipping Cream, cold
- 2-3 tablespoons powdered sugar, or to taste
- pinch salt, optional
For Garnish
- lemon, thin slices
- lime, thin slices
Instructions
- 1
Preheat your oven to 350°F. Finely crush the saltine crackers in a food processor until they resemble fine crumbs. Alternatively, place crackers in a resealable bag and crush with a rolling pin.
⏱️ 5 min•🌡️ 350
- 2
Transfer the cracker crumbs to a medium bowl. Add 1/4 cup granulated sugar and mix well. Pour in the 1/2 cup of melted unsalted butter. Stir with a fork until all crumbs are moistened and resemble wet sand.
⏱️ 5 min
- 3
Press the mixture evenly into a 9-inch pie dish, forming a firm crust up the sides and across the bottom. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool completely on a wire rack.
⏱️ 15 min•🌡️ 350
- 4
In a medium bowl, whisk together the 4 large egg yolks until smooth. Gradually whisk in the 1 (14-ounce) can of sweetened condensed milk until fully combined and smooth.
⏱️ 5 min
- 5
Add the 1/2 cup fresh lemon juice, 1/4 cup fresh lime juice, 1 tablespoon lemon zest, and 1/2 tablespoon lime zest to the mixture. Continue whisking until the mixture thickens slightly, which happens as the acidity of the citrus reacts with the condensed milk. The mixture should be smooth and pourable but noticeably thicker than when you started.
⏱️ 5 min
- 6
Pour the lemon-lime curd filling into the cooled saltine cracker crust. Return the pie to the oven and bake for an additional 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
⏱️ 20 min•🌡️ 350
- 7
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled to room temperature, transfer the pie to the refrigerator and chill for at least 4 hours, or preferably overnight, until thoroughly firm.
⏱️ 240 min
- 8
Before serving, prepare the whipped cream. For best results, chill a large mixing bowl and the whisk attachment of your stand mixer (or hand mixer beaters) in the freezer for 10-15 minutes.
⏱️ 15 min
- 9
Pour the 1 1/2 cups of cold Shamrock Farms Heavy Whipping Cream into the chilled bowl. Begin whipping on medium-high speed. Once the cream starts to thicken and soft peaks begin to form (after 1-2 minutes), gradually add the 2-3 tablespoons of powdered sugar and the optional pinch of salt.
⏱️ 3 min
- 10
Continue whipping until the cream holds stiff peaks. Shamrock Farms Heavy Whipping Cream is noted to whip faster and hold its peak longer, making it ideal for desserts.
⏱️ 2 min
- 11
Once the pie is completely chilled and set, generously spread or pipe the mountain of fluffy whipped cream over the top of the pie. Garnish with thin slices of fresh lemon and lime for a vibrant presentation and extra citrus aroma. Slice and serve cold. Store any leftovers in the refrigerator.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Atlantic Beach Pie
For the Saltine Cracker Crust
- 1 1/2 sleeves saltine crackers, about 180g
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, 1 stick, melted
For the Lemon-Lime Curd Filling
- 4 large egg yolks
- 1 can sweetened condensed milk, 14-ounce
- 1/2 cup fresh lemon juice, from about 3-4 lemons
- 1/4 cup fresh lime juice, from about 2-3 limes
- 1 tablespoon lemon zest
- 1/2 tablespoon lime zest
For the Whipped Cream Topping
- 1 1/2 cups Shamrock Farms Heavy Whipping Cream, cold
- 2-3 tablespoons powdered sugar, or to taste
- pinch salt, optional
For Garnish
- lemon, thin slices
- lime, thin slices
Instructions
- 1
Preheat your oven to 350°F. Finely crush the saltine crackers in a food processor until they resemble fine crumbs. Alternatively, place crackers in a resealable bag and crush with a rolling pin.
⏱️ 5 min•🌡️ 350 - 2
Transfer the cracker crumbs to a medium bowl. Add 1/4 cup granulated sugar and mix well. Pour in the 1/2 cup of melted unsalted butter. Stir with a fork until all crumbs are moistened and resemble wet sand.
⏱️ 5 min - 3
Press the mixture evenly into a 9-inch pie dish, forming a firm crust up the sides and across the bottom. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool completely on a wire rack.
⏱️ 15 min•🌡️ 350 - 4
In a medium bowl, whisk together the 4 large egg yolks until smooth. Gradually whisk in the 1 (14-ounce) can of sweetened condensed milk until fully combined and smooth.
⏱️ 5 min - 5
Add the 1/2 cup fresh lemon juice, 1/4 cup fresh lime juice, 1 tablespoon lemon zest, and 1/2 tablespoon lime zest to the mixture. Continue whisking until the mixture thickens slightly, which happens as the acidity of the citrus reacts with the condensed milk. The mixture should be smooth and pourable but noticeably thicker than when you started.
⏱️ 5 min - 6
Pour the lemon-lime curd filling into the cooled saltine cracker crust. Return the pie to the oven and bake for an additional 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
⏱️ 20 min•🌡️ 350 - 7
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled to room temperature, transfer the pie to the refrigerator and chill for at least 4 hours, or preferably overnight, until thoroughly firm.
⏱️ 240 min - 8
Before serving, prepare the whipped cream. For best results, chill a large mixing bowl and the whisk attachment of your stand mixer (or hand mixer beaters) in the freezer for 10-15 minutes.
⏱️ 15 min - 9
Pour the 1 1/2 cups of cold Shamrock Farms Heavy Whipping Cream into the chilled bowl. Begin whipping on medium-high speed. Once the cream starts to thicken and soft peaks begin to form (after 1-2 minutes), gradually add the 2-3 tablespoons of powdered sugar and the optional pinch of salt.
⏱️ 3 min - 10
Continue whipping until the cream holds stiff peaks. Shamrock Farms Heavy Whipping Cream is noted to whip faster and hold its peak longer, making it ideal for desserts.
⏱️ 2 min - 11
Once the pie is completely chilled and set, generously spread or pipe the mountain of fluffy whipped cream over the top of the pie. Garnish with thin slices of fresh lemon and lime for a vibrant presentation and extra citrus aroma. Slice and serve cold. Store any leftovers in the refrigerator.
⏱️ 5 min