I’m daydreaming about being at the beach while I’m writing today’s recipe post. Partly because Atlantic Beach Pie (duh! ) is a vintage recipe made famous at restaurants along the North Carolina coast and partly because I’ve been listening to Hillsong’s Oceans-Where Feet May Fail. As for this pie, let me just say that it’s a delicious mix of creamy lemon-lime filling and a salty-sweet crust made out of saltine crackers! It’s just so crazy that it actually works! The filling is a mixture of fresh lemon and lime juices, but if you prefer, try it with just all lemon or all lime. Top this pie with fresh whipped cream and a sprinkle of sea salt, if you dare!
As for the ocean…how can you walk on the beach and not contemplate what’s out in the deep or keep from thinking about the awesomeness of God and his creation?
You call me out upon the waters;
The great unknown where feet may fail.
And there I find You in the mystery;
In oceans deep my faith will stand.
And I will call upon Your name;
And keep my eyes above the waves.
When oceans rise my soul will rest in Your embrace;
For I am Yours and You are mine. (Hillsong)
P.S. Thanks to my small group friend, Gleneva, for telling me about this pie…we loved it!
Atlantic Beach Pie combines a creamy lemon-lime filling with a salty-sweet crust - garnish with fresh whipped cream and a sprinkle of sea salt.
- 1-1/2 sleeves of saltine crackers, about 6 ounces or 60 crackers
- 1/2 cup softened unsalted butter
- 3 tablespoons sugar
- 1 14-ounce can sweetened condensed milk
- 4 egg yolks
- 1/2 cup lemon or lime juice or a mix of the two
- Fresh whipped cream, for garnish
- Coarse sea salt, for garnish
Preheat oven to 350° F.
Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.