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Atlantic Beach Pie Recipe
A Sunshine-Soft Slice of the Carolina Coast
This Atlantic Beach Pie Recipe is a creamy, tangy lemon-lime dessert layered over a sweet-salty saltine cracker crust that tastes like a summer day at the North Carolina coast. It’s a simple, old-fashioned citrus custard pie that feels both nostalgic and fresh, and it just might become your new go-to Southern summer pie.
What Is Atlantic Beach Pie (And Why Is Everyone Talking About It)?
If you’ve never had an Atlantic beach pie dessert before, let me tell you—this one has a story.
Atlantic Beach Pie comes from the North Carolina coast, especially around Atlantic Beach, where seafood shacks used to serve a citrus pie after big, rich seafood dinners. The idea was simple: a light, tangy lemon lime pie recipe to “cut through” all that butter and hushpuppies. Chef Bill Smith of Crook’s Corner in Chapel Hill helped bring this classic beach pie recipe to fame, and now it shows up on Southern dessert tables all over.
What makes this North Carolina beach pie so special is the crust. Instead of a regular graham cracker crust, you use crushed saltine crackers with butter and sugar. That sweet salty pie crust gives the whole dessert a flavor that reminds me of salty ocean air, buttery crackers, and cold lemonade on the porch.
The filling is a creamy citrus custard—eggs, sweetened condensed milk, and a mix of lemon and lime juice. It bakes up into a silky, creamy lemon lime filling that’s bright but not harsh, rich but not heavy. A cool cloud of whipped cream (and maybe a sprinkle of flaky sea salt or extra zest) finishes it off.
I like to serve this homemade Atlantic beach pie on hot evenings when I don’t want anything fussy. It’s wonderful after grilled shrimp, crab cakes, or even just burgers on the deck. And you know what? It also makes a lovely holiday dessert when everyone needs something lighter next to all the pecan and chocolate pies.
Why You’ll Love This Atlantic Beach Pie Recipe
- Familiar ingredients, big flavor – Saltines, citrus, and condensed milk turn into a restaurant-worthy creamy citrus pie.
- Sweet and salty balance – That saltine cracker crust pie gives you the perfect mix of buttery, salty, and sweet in every bite.
- Perfect make-ahead dessert – This tangy lemon lime dessert needs chilling time, so it’s ideal for parties, cookouts, and holidays.
- Great for warm weather – A chilled Southern summer pie beats heavy chocolate cakes when it’s hot and humid.
- Beginner-friendly – No fancy tools; this traditional Southern pie recipe is very forgiving.
- Easy to customize – You can play with different citrus fruits, toppings, or crust twists (I’ll share ideas below).
- Crowd-pleasing flavor – Even folks who “don’t love dessert” usually go back for a second sliver.
- Travel-friendly – Sturdy crust + chilled filling means it travels well to potlucks, church suppers, and family reunions.
Ingredients for the Best Atlantic Beach Pie
Let’s walk through what you’ll need for this Atlantic Beach Pie Recipe and a few helpful notes from my kitchen.
For the Sweet Salty Pie Crust
- 1½ sleeves (about 45–50) saltine crackers, finely crushed
(Use regular salted saltines; low-sodium works, but you may lose a bit of that classic contrast.) - ½ cup (1 stick / 113 g) unsalted butter, melted
(If you only have salted butter, reduce or skip extra added salt.) - ⅓ cup granulated sugar
- ¼ teaspoon fine sea salt
(Optional, but I like a touch to boost the “beachy” flavor.)
For the Creamy Citrus Custard Filling
- 4 large egg yolks
(Room temperature helps them whisk more easily.) - 1 can (14 oz / 396 g) sweetened condensed milk
(Any brand works; Eagle Brand and store brands both do just fine.) - ¼ cup fresh lemon juice (about 1–2 lemons)
- ¼ cup fresh lime juice (about 2–3 limes)
(You can use all lemon or all lime, but the combo gives that signature Atlantic beach pie dessert flavor.) - 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated lime zest
(Wash and dry citrus well before zesting.)
For Topping
- 1 cup heavy whipping cream, cold
- 2–3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Extra lemon or lime zest, or thin slices, for garnish
- Flaky sea salt (like Maldon), a pinch, optional but lovely
Step-by-Step Directions
This classic beach pie recipe is straightforward, but a few small details make it truly special.
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch pie dish (a glass or ceramic dish works best).
If you’re using a metal pan, the crust may brown a bit faster, so keep an eye on it.
2. Make the Saltine Cracker Crust
- Place the saltine crackers in a large zip-top bag and crush them with a rolling pin until you have fine crumbs with a few small pieces.
- You can also pulse them in a food processor, but don’t turn them into powder—you want a bit of texture.
- In a mixing bowl, combine the saltine crumbs, sugar, and salt. Stir to blend.
- Pour in the melted butter and mix until everything looks like damp sand and holds together when you press it in your hand.
3. Press and Bake the Crust
- Pour the crumb mixture into your prepared pie dish.
- Press the crumbs firmly across the bottom and up the sides, using the bottom of a measuring cup or glass for an even layer.
- Make sure the crust isn’t too thin in the center; that’s where it can crack when slicing.
- Bake the crust for 10–12 minutes, until it’s lightly golden and smells toasty.
- Remove from the oven and let it cool for about 10 minutes while you make the filling.
The crust will firm up more as it cools, so don’t worry if it still looks a bit soft when you take it out.
4. Whisk the Creamy Lemon Lime Filling
- In a medium bowl, whisk the egg yolks until they’re smooth and slightly thickened.
- Add the sweetened condensed milk and whisk again until the mixture is silky and pale.
- Stir in the lemon juice, lime juice, lemon zest, and lime zest.
- The mixture will thicken slightly as the citrus reacts with the condensed milk—that’s a good sign.
5. Bake the Pie
- Pour the creamy citrus custard filling into the slightly cooled crust.
- Return the pie to the oven and bake at 350°F for 15–18 minutes.
- You’re looking for the edges to be set and the center to have a gentle jiggle, like Jell-O.
- Remove from the oven and let the pie cool on a rack until it reaches room temperature.
6. Chill Completely
- Once the pie is at room temperature, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.
- This is where the magic happens—the filling finishes setting and the flavors mellow and blend.
7. Whip the Cream and Garnish
- When you’re ready to serve, beat the cold heavy cream with powdered sugar and vanilla until soft-to-medium peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Sprinkle with extra citrus zest and a tiny pinch of flaky sea salt, if using.
Slice with a sharp, clean knife (wiping between cuts helps) and serve cold.
Servings & Timing
- Yield: 1 pie (about 8–10 slices)
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes total (crust + filling)
- Chill Time: At least 4 hours (overnight gives the best texture)
- Total Time: About 5 hours, mostly hands-off
This makes an ideal make-ahead easy citrus dessert for parties, Sunday dinners, and summer cookouts.
Fun Variations on Atlantic Beach Pie
You can keep this a traditional Southern pie recipe or play around a bit:
- All-Lemon Version – Use ½ cup lemon juice and all lemon zest for a bright, classic lemon pie.
- Key Lime Beach Pie – Swap all the citrus for key lime juice and zest for a Florida-style twist on this creamy citrus pie.
- Graham + Saltine Crust – Use half saltines and half graham crackers for a slightly sweeter, less salty crust.
- Coconut Citrus Pie – Add ¼ cup unsweetened shredded coconut to the crust and sprinkle some toasted coconut on top of the whipped cream.
- Meringue Topping – Replace whipped cream with a toasted meringue topping if you love a lemon meringue pie feel.
- Gluten-Free Version – Use gluten-free saltine-style crackers for the crust and the rest of the recipe stays the same.
Storage, Freezing, and Make-Ahead Tips
This Atlantic beach pie dessert is very friendly for planners and busy home cooks.
-
Fridge Storage:
Store the pie, covered, in the refrigerator for up to 3 days. If possible, add the whipped cream closer to serving so it stays fluffy. -
Freezing:
You can freeze the baked and cooled pie (without whipped cream) for up to 2 months. Wrap tightly in plastic wrap, then in foil. Thaw overnight in the fridge, then add fresh whipped cream before serving. -
Make-Ahead Strategy:
- Day 1: Bake crust and filling, cool, and refrigerate.
- Day 2: Add whipped cream and garnishes.
This schedule keeps the crust from getting too soft and the topping fresh.
There’s no reheating needed since it’s meant to be served cold, but if you freeze individual slices, just transfer them to the fridge a few hours before serving.
Notes from My Kitchen (and a Few Lessons Learned)
- Crust texture matters: The first time I tested this, I left some cracker pieces a little too big. The crust got a bit crumbly and didn’t slice quite as neatly. Crushing the crackers fairly fine, but not into dust, gives the best balance of structure and crunch.
- Fresh juice is worth it: Bottled lemon or lime juice will “work,” but that bright, clean flavor you want in a tangy lemon lime dessert really shines when you squeeze the citrus yourself.
- Don’t overbake the filling: If the center looks completely firm in the oven, it’s already gone too far. You want it to wobble gently; it finishes setting as it cools and chills.
- Salt is your secret weapon: That small pinch of sea salt in the crust or sprinkled on top doesn’t make it taste salty. It just makes the citrus pop and deepens the flavor—like how a pinch of salt makes chocolate better.
- Serve well-chilled: A fully chilled pie slices cleaner and tastes smoother. Warm-ish slices can feel a little too soft and rich.
- Data-driven dessert moment: Interest in “Atlantic Beach Pie Recipe” tends to spike every spring and summer as people plan cookouts and beach trips. So if you bring this to a gathering, don’t be surprised when someone says, “Oh, I’ve been meaning to try that!”
FAQs About Atlantic Beach Pie
1. Can I use only lemon or only lime juice?
Yes. Using just lemon gives you a flavor similar to a classic lemon icebox pie, while all lime leans more toward a key lime–style Atlantic beach pie dessert.
2. Do I need to blind-bake the crust longer?
For this recipe, 10–12 minutes is enough. The crust will bake a bit more once you add the filling, so you don’t want it too dark in the first bake.
3. My crust is crumbly—what did I do wrong?
Usually that means it needed a touch more butter or a firmer press into the pie dish. Next time, make sure the crumbs feel like damp sand and pack them firmly with a measuring cup.
4. Can I make this pie without egg yolks?
Traditional Atlantic beach pie uses egg yolks in the citrus custard pie filling. There are egg-free condensed milk pies out there, but they won’t have the same silky texture or structure as this creamy citrus pie.
5. How do I know when the filling is set?
The edges should look firm and the center should jiggle slightly when you gently shake the pan. It should not slosh or look liquid.
6. Can I use a store-bought crust instead of the saltine crust?
You can use a graham cracker crust in a pinch, and it will still be tasty. But that sweet salty pie crust made from saltines is what makes this North Carolina beach pie unique.
7. Is this Atlantic Beach Pie very sweet?
It’s sweet, but the tangy lemon lime dessert filling and the salted crust balance the sweetness nicely. If you’re very sensitive to sweet, you can use slightly less whipped cream or skip the extra sugar in the whipped topping.
8. Can I make mini Atlantic beach pies in muffin tins?
Yes, you can press the saltine cracker crust into lined muffin cups, par-bake, fill, and bake for a shorter time (start checking around 10–12 minutes). They make adorable individual creamy citrus pies for parties.
Final Thoughts (and a Little Nudge)
This Atlantic Beach Pie Recipe brings together so many things I love: simple pantry ingredients, a nostalgic Southern story, and that bright lemon-lime flavor that just feels like sunshine. Between the buttery saltine cracker crust and the cool, creamy lemon lime filling, it’s a dessert that feels special without asking you to spend all day in the kitchen.
If you try this classic beach pie recipe, let me know how it goes—leave a comment, share your own twists, or tell me what you served it with. And if you love citrus desserts, you might enjoy exploring more creamy lemon and lime recipes next; your dessert table will thank you.
Atlantic Beach Pie
Ingredients
- 1 1/2 sleeves saltine crackers about 45–50 crackers, finely crushed
- 1/2 cup unsalted butter melted
- 1/3 cup granulated sugar
- 1/4 teaspoon fine sea salt optional, for crust
- 4 large egg yolks room temperature if possible
- 14 oz sweetened condensed milk one can (about 396 g)
- 1/4 cup fresh lemon juice about 1–2 lemons
- 1/4 cup fresh lime juice about 2–3 limes
- 1 tablespoon lemon zest finely grated
- 1 tablespoon lime zest finely grated
- 1 cup heavy whipping cream cold
- 2-3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- extra lemon or lime zest or thin citrus slices, for garnish
- flaky sea salt a pinch, optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch glass or ceramic pie dish.
- Place the saltine crackers in a large zip-top bag and crush them with a rolling pin until you have fine crumbs with a few small pieces for texture. Alternatively, pulse them in a food processor, being careful not to turn them into powder.1 1/2 sleeves saltine crackers
- In a mixing bowl, combine the crushed saltine crackers, granulated sugar, and fine sea salt. Stir to blend, then pour in the melted butter and mix until the crumbs look like damp sand and hold together when pressed in your hand.1 1/2 sleeves saltine crackers, 1/2 cup unsalted butter, 1/3 cup granulated sugar, 1/4 teaspoon fine sea salt
- Pour the crumb mixture into the prepared pie dish. Press the crumbs firmly and evenly across the bottom and up the sides using the bottom of a measuring cup or glass, making sure the center is not too thin. Bake for 10–12 minutes, until lightly golden and fragrant. Remove from the oven and let cool for about 10 minutes while you prepare the filling.
- In a medium bowl, whisk the egg yolks until smooth and slightly thickened. Add the sweetened condensed milk and whisk until the mixture is silky and pale.4 large egg yolks, 14 oz sweetened condensed milk
- Stir in the lemon juice, lime juice, lemon zest, and lime zest until fully combined. The mixture will thicken slightly as the citrus reacts with the condensed milk.1/4 cup fresh lemon juice, 1/4 cup fresh lime juice, 1 tablespoon lemon zest, 1 tablespoon lime zest
- Pour the creamy citrus filling into the slightly cooled saltine crust. Return the pie to the oven and bake at 350°F (175°C) for 15–18 minutes, until the edges are set and the center has a gentle jiggle when the pan is shaken.
- Remove the pie from the oven and cool on a rack until it reaches room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
- When ready to serve, beat the cold heavy whipping cream with powdered sugar and vanilla extract until soft-to-medium peaks form.1 cup heavy whipping cream, 2-3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Spread or pipe the whipped cream over the chilled pie. Garnish with extra citrus zest or thin lemon/lime slices and a tiny pinch of flaky sea salt, if using. Slice with a sharp knife, wiping the blade between cuts, and serve cold.extra lemon or lime zest, flaky sea salt
Notes
Variations: Use all lemon juice and zest for an all-lemon version, or all lime (or key lime) for a key-lime-style pie. You can also use half saltines and half graham crackers for a slightly sweeter, less salty crust, or add shredded coconut to the crust and topping for a coconut citrus twist.
Baking tips: Do not overbake; the center should still jiggle slightly when the pie comes out of the oven and will finish setting as it cools and chills. Crushing the crackers fairly fine but not into dust helps the crust slice cleanly while staying crisp.
