Homemade Atlantic Beach Pie

Experience the magic of this classic North Carolina dessert—Atlantic Beach Pie. Its signature saltine cracker crust provides a lightly salty crunch that pairs beautifully with a creamy, tangy citrus filling. Sweetened condensed milk adds richness, while fresh lime and lemon brighten each bite, making it a refreshing treat perfect for warm afternoons or any festive occasion.

Atlantic Beach Pie

Crust Ingredients:

Ingredient	Amount
Saltine crackers, finely crushed	1⅔ cups (about 1 sleeve)
Butter, melted	6 tbsp
Granulated sugar	3½ tbsp
Egg white, lightly beaten	1
Salt	½ tsp

Filling Ingredients:

Ingredient	Amount
Sweetened condensed milk	1 (14 oz) can
Egg yolks, lightly beaten	4
Fresh lime juice	¼ cup (about 2 limes)
Fresh lemon juice	¼ cup (about 2 lemons)
Whipped cream	For topping

Instructions:

1. Prep the Oven and Crust
   Preheat oven to 350°F (175°C). In a medium bowl, mix crushed saltines, melted butter, sugar, egg white, and salt until evenly moistened and crumbly but holds together when pressed.
2. Form and Chill
   Press the mixture into a 9-inch pie dish, spreading evenly across the bottom and up the sides. Chill in the fridge for 25 minutes to firm the crust.
3. Blind Bake
   Bake the chilled crust for 18–20 minutes until lightly golden. Allow to cool slightly while preparing the filling.
4. Prepare the Filling
   In a large bowl, whisk sweetened condensed milk with egg yolks until smooth. Stir in lime and lemon juice until the mixture thickens slightly and is fully combined.
5. Bake the Pie
   Pour the citrus filling into the baked crust. Bake for 15 minutes. The edges should be set while the center still jiggles gently; it will firm up as it cools.
6. Cool and Chill
   Let the pie cool to room temperature, then refrigerate for at least 2 hours or overnight for a fully set, creamy texture.
7. Serve with Flair
   Top with whipped cream just before serving. For extra visual appeal and a flavor boost, sprinkle with lime zest or a few sea salt flakes.