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Atlantic Beach Pie Recipe

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Atlantic Beach Pie is a tangy and creamy citrus dessert featuring a buttery Ritz cracker crust, a luscious lemon-orange custard filling, and a fluffy whipped cream topping. Perfectly balanced with hints of vanilla and a sprinkle of sea salt, this pie offers a delightful combination of sweet, tart, and salty flavors, ideal for a refreshing treat.

Ingredients

Crust

  • 2 1/2 cups Ritz crackers
  • 1/2 cup unsalted butter (room temperature)
  • 3 tbsp granulated sugar

Filling

  • 14 oz sweetened condensed milk
  • 4 egg yolks (room temperature)
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup fresh squeezed orange juice
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 tsp vanilla extract

Topping

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch of kosher salt
  • Maldon coarse sea salt (for garnish / optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Crush the Ritz crackers either using your hands or a food processor until finely crushed but not powdered. Add the granulated sugar to the crumbs, then knead in the softened unsalted butter until the mixture holds together like dough.
  2. Form and Bake the Crust: Press the crumb mixture firmly into the bottom and sides of an 8-inch pie pan. Chill the crust in the refrigerator for 15 minutes to set. Then bake in the preheated oven for 20 minutes, or until the crust becomes fragrant and golden-brown. Remove from the oven and let it cool on the counter for at least 10 minutes to set.
  3. Make the Filling: While the crust cools, in a large bowl whisk together egg yolks, sweetened condensed milk, lemon zest, and orange zest until well combined. Gradually whisk in the fresh lemon and orange juices slowly, mixing until the filling is smooth and uniform.
  4. Bake the Filling: Pour the citrus filling into the cooled crust shell. Bake the pie at the same oven temperature for 18-20 minutes. The pie is done when the edges are set and the center is still slightly jiggly. Remove from the oven and allow to cool to room temperature.
  5. Chill the Pie: Cover the pie lightly with aluminum foil and refrigerate overnight to fully set and develop flavors.
  6. Prepare the Whipped Cream Topping: In a mixing bowl, beat heavy whipping cream with powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of kosher salt until stiff peaks form.
  7. Top and Serve: Spread the whipped cream evenly over the chilled pie. Return the pie to the refrigerator until serving. Just before serving, sprinkle with Maldon coarse sea salt for a finishing salty crunch, then slice and enjoy.

Notes

  • Use room temperature egg yolks and butter for better mixing and texture.
  • Chilling the crust before baking helps maintain its structure and crispy texture.
  • The citrus filling gently cooks and sets in the oven, so don’t overbake to keep it creamy.
  • Overnight refrigeration is essential for the pie to fully set.
  • The Maldon sea salt topping is optional but adds a pleasant contrast to the sweet and tart flavors.
  • Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.

Find it online: https://marthatasty.com/atlantic-beach-pie-recipe/