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Recipe: Atlantic Beach Pie
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Recipe: Atlantic Beach Pie

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Atlantic Beach Pie

Makes 8 servings

Start to finish: 1 hour 15 minutes PLUS chilling time

Crust:

1½ sleeves saltine crackers

3 tablespoons sugar

8 to 10 tablespoons unsalted butter, softened

Filling:

4 large egg yolks

1 14-ounce can sweetened condensed milk

½ cup fresh lemon juice or lime juice, or a mix of the two

Topping:

1½ cups heavy or whipping cream

2 tablespoons powdered sugar

Heat oven to 350 degrees.

Crust: Crush the crackers finely but not to dust, and place them in a medium bowl. Add the sugar, and then knead in the butter until the crumbs hold together like dough. Press the mixture into an 8- or 9-inch pie pan, as you would for a graham-cracker crust. Refrigerate for 15 minutes, and then bake for 16 to 18 minutes or until the crust colors a little.

Remove the crust, and while it is cooling slightly, make the filling.

Filling: In another medium bowl, beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Immediately pour into the pie shell and bake for 15 to 18 minutes until the filling has set. Let the pie cool on a pie rack, then refrigerate.

Topping: In a large mixing bowl, using a whisk or hand-mixer, whip the cream and powdered sugar just until slightly firm peaks are formed. Pile the whipped cream over the entire filling.

The pie needs to be completely cold to be sliced. This will keep for up to 4 days in the refrigerator.

Nutrients per serving: 554 calories (314 calories from fat), 35 grams fat (21 grams saturated; 1 gram trans fats), 201 milligrams cholesterol, 261 milligrams sodium, 53 grams carbohydrate, 1 gram fiber, 35 grams sugar, 9 grams protein.

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