recipe

August 5, 2020

Atlantic Beach Pie for Ellie’s Birthday

Atlantic Beach Pie Every year my kid asks me to make molten chocolate lava cakes for her birthday. I have never successfully made them. I don’t know what it is about that recipe, which most people find pretty easy, that I cannot complete successfully. I have tried three or four times, and each time they turn out like sad little overcooked brownie pucks and that’s pretty disappointing as a birthday treat. My daughter’s birthday is in August so I have made fruit pies, tarts, and lemon desserts which she does like. This year I came across a recipe for Atlantic Beach Pie that my radio partner Stephanie March turned me onto. It turns out the original recipe was shared on NPR from Chef Bill Smith of the North Carolina restaurant, Crook’s Corner. Both Ellie and I like salty things, and the crust was made out of saltines and butter, which I thought would be a fun thing to try. The filling is like a key lime pie and the whole thing is topped with whip cream.

This recipe was a huge hit and will be added to my repertoire. I have adapted it from its original version to include more butter in the crust.Juicing Lemons and Limes

Atlantic Beach Pie Recipe

INGREDIENTS

  • 1 1/2 sleeves of saltine crackers (about 60 crackers)
  • 12 tbsp unsalted Kerry Gold Butter (1 and a half sticks)  cup softened
  • 3 tbsp sugar

For the Filling

  • 1 can (14 oz) Sweetened Condensed Milk
  • 2 egg
  • 3 egg yolks
  • 1/2 c lemon and lime juice (approximately one of each)
  • Fresh whipped cream (about 1 cup heavy cream, whipped)
  • Coarse sea salt, for garnish

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or put them in a plastic bag and crush them with a rolling pin.
  3. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan using a small glass to press into the side and create a crisp edge and flat bottom.
  4. Chill in the freezer for 15 minutes, then bake for 18 minutes or until the crust colors a little.
  5. Reshape with your glass while it’s hot if the crust has slumped down the pie pan.
  6. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks and eggs into the sweetened condensed milk, then beat in the citrus juice. It is important to completely
  7. combine these ingredients.
  8. Pour into the shell and bake for 16 minutes until the filling has set.

For Serving

  1. Chill completely before serving.
  2. Serve with fresh whipped cream (we used the plastic piping bag from above to top the pie with whipped cream, but you can also simply spoon it on top) and with a sprinkling of sea salt.

Check out all my recipes here.

Atlantic Beach Pie

INGREDIENTS

  • 1 1/2 sleeves of saltine crackers (about 60 crackers)
  • 12 tbsp unsalted Kerry Gold Butter (1 and a half sticks)  cup softened
  • 3 tbsp sugar

For the Filling

  • 1 can (14 oz) Sweetened Condensed Milk
  • 2 egg
  • 3 egg yolks
  • 1/2 c lemon and lime juice (approximately one of each)
  • Fresh whipped cream (about 1 cup heavy cream, whipped)
  • Coarse sea salt, for garnish

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or put them in a plastic bag and crush them with a rolling pin.
  3. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan using a small glass to press into the side and create a crisp edge and flat bottom.
  4. Chill in the freezer for 15 minutes, then bake for 18 minutes or until the crust colors a little.
  5. Reshape with your glass while it’s hot if the crust has slumped down the pie pan.
  6. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks and eggs into the sweetened condensed milk, then beat in the citrus juice. It is important to completely
  7. combine these ingredients.
  8. Pour into the shell and bake for 16 minutes until the filling has set.

For Serving

  1. Chill completely before serving.
  2. Serve with fresh whipped cream (we used the plastic piping bag from above to top the pie with whipped cream, but you can also simply spoon it on top) and with a sprinkling of sea salt.

Check out all my recipes here.