With Genius Recipes correspondent Kristen off in a dark, cookie-filled cave somewhere finishing up the Genius Desserts cookbook manuscript, we're re-running our best ever Genius summer desserts. Wish her luck! And make this pie.
If lemon meringue is the poodle of pies, this one is the scraggly mutt that you didn't plan on getting. It might look rough around the edges, but that's half the charm.
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The crust is saltine crackers you mash with your hands; its tart custard belly is only three ingredients (sweetened condensed milk, egg yolks, lemon or lime juice). Just before serving it in cold slices, you'll blob on some unsweetened whipped cream and scatter it with sea salt.
This isn't just a lazy path to pie; it's a good one. The pale comfort of saltines turns into a flaky, toasted shell (that holds together much better than you'd think), once you crunch it all up with butter and sugar and par-bake it. Unlike graham crackers, which seem designed to crumble into fine-grained crust, saltines stay true to themselves, jagged and crisp.
More: Tote all your pies safely with our bigger, better PieBox in the Food52 Shop.
Each bite of pie has the sweet rush of a lemon bar, cooled with thick cream and flanked by salt and crunch. Every flavor and texture is dialed up to eleven, which somehow keeps them all in check. It tastes of summer and the beach—like salt-rimmed margaritas and ice cream cones, sea and sun.
More: Wondering what to do with those extra sleeves of saltines? Serve them with Edna Lewis' sherried fresh shrimp paste.
Bill Smith, chef at Crook's Corner in Chapel Hill, N.C., came up with this recipe after he was asked to host a Southern Foodways Alliance Summer Symposium in his native Eastern North Carolina. He remembered the lemon pies with cracker crusts (Saltines, Ritz, or Captain's Wafers) he grew up eating at seafood restaurants along the coast, then R&Ded his own, switching out the meringue top for whipped cream and salt. Smith's version was a hit. "That pie has taken on a life of its own," he wrote to me.
"The next spring the piece ran on All Things Considered. Then things went crazy," Smith said. "Atlanta Food and Wine moved us from the pork tent to the pie tent as a result. They had a kitchen for us to use but no storage, so we took them down to our hotel room and turned the AC down to 60 so they would set up."
We might be in the season of perfecting our lattices and pitting sour cherries by the quart (and of poodle-like meringues), but it might be an even better time to pull out a couple sleeves of saltines.
Bill Smith's Atlantic Beach Pie
Adapted slightly from Bill Smith of Crook's Corner
Makes 1 pie
For the crust:
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar
For the filling:
14 ounces sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream, for garnish
Coarse sea salt, for garnish
See the full recipe (and save and print it) here.
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].
Photos by James Ransom
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Written by: Kristen Miglore
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105 Comments
Jackie
August 7, 2021
Super yum!!!! Double the recipe for a 9 x 13 pan as mentioned below, because people like a lot of this!
Claire H.
September 9, 2018
I made this for a charity event (sold at the Pie Table) and it was a yuuuuge hit. Sold out. It's the balance of savory and sweet that make this so good. I added a touch of lemon zest to the filling, but otherwise, followed the recipe exactly. DELICIOUS.
Jajajules
May 5, 2018
Made this pie twice last year - once to try it for the first time, second because I thought I somehow screwed up such a simple recipe. Not impressed with it myself, but I see how some would enjoy it. I’ll stick to my own versions of key lime and lemon meringue pie.
Kristen M.
June 18, 2018
Hey Mike—please be respectful and constructive. I'm going to remove this comment because it's neither. Check out our Code of Conduct: https://food52.com/code_conduct
girlwithaknife
August 20, 2017
It's all in the crust! The salt contrasts so well against the sweet and tart lemon filling. I made this while my kid was an infant so couldn't have been too hard! ^_^
Maribones
July 20, 2017
I made this tonight for family dinner. (The lemon version). It was a huge hit! Absolutely delicious, right down to the sea salt sprinkle. It's looking like it might make the rotation for my restaurant. Thanks Food52 for another winner.
Beth
July 20, 2017
Except for the crust, it's exactly the same as a key lime pie. We love Keebler's shortbread readymade crust but I can't find it anymore, they must have stopped making it. Pity, it was vastly preferable to graham cracker crust. I guess I could crush shortbread cookies with butter.
Bridgette N.
June 8, 2019
It’s sold on Amazon!
Keebler Ready Crust,Pie Crust, Shortbread, No-Bake, Ready to Use, Bulk Size, 72 oz (Pack of 12, 6 oz crusts) https://www.amazon.com/dp/B000M2WE9G/ref=cm_sw_r_cp_api_i_Xic.Cb20Q71WS
Keebler Ready Crust,Pie Crust, Shortbread, No-Bake, Ready to Use, Bulk Size, 72 oz (Pack of 12, 6 oz crusts) https://www.amazon.com/dp/B000M2WE9G/ref=cm_sw_r_cp_api_i_Xic.Cb20Q71WS
Lin
July 18, 2017
I finally got around to making this pie that I've been reading about for 2 years! I know, I know, I'm a little bit late to the dance. I am pre diabetic and need to watch carbs so I asked about a sugar free alternative to the sweetened condensed milk and Renee (RJ Flamingo) kindly posted a recipe for sugar free condensed milk. I used that and the pie came out very good. I could taste the difference but not in a bad way, just different. I didn't eat all of the crust but just a sample and was pleased with it. It might be a bit too salty for some but I liked it. I would, however, sweeten the whipped cream just a tad. It was a little too bland, maybe a little lime zest in the cream would have helped. I'm glad to have this recipe in my collection and can enjoy it without too much guilt.
Anonymous
July 20, 2017
Me, too, Lin, about the pre-diabetic. I scrolled down for the sugar free condensed milk - and thank you, Renee, for that recipe!
sharon
July 17, 2017
Made this on Sunday and it was an instant hit! The family loved it. We tweaked the crust and used Nila Waffers. Yummy! A new staple at family dinners.
WX C.
July 16, 2017
I've generally used Ritz Crackers instead of the saltines. They just work better, and taste better; at least within my group. Worth a try, as they tend to set up a bit better. Either way, this pie is a home run!
Weezie F.
July 15, 2017
I made this a few weeks ago - major fail on the crust! I've made exceptional Key Lime & Lemon Icebox pies for years, always using a graham cracker crust. I used Saltines as instructed, followed directions, and it was terrible. Too bad, as I love this guy's Shrimp & Grits.
Kate's K.
July 2, 2016
Perhaps - however with the whipped cream on top you might want to eat it with a fork vs finger food
Kate's K.
May 29, 2016
Everyone at my table was happy with this one. Used lime juice and added 2 extra T. Butter to the crust based on previous comments - it held together beautifully. The sea salt is is a must - make it and enjoy!
Winslow D.
August 10, 2015
Sounds like a spinoff of Key Lime Pie. Being a FL girl, I think I prefer the Key Lime Pie with the graham cracker crust myself.
Manhattan T.
March 11, 2015
Has anyone attempted this using UNSALTED Saltines? I've got a few saltless sleeves of them from making the (Food52) Maple Walnut Cream Pie and would love to put them to good use. How much kosher salt should I use if using my sad, bland Saltines; maybe 1/2 tsp.? Many thanks.
Emily
February 17, 2015
I made this for my boyfriend’s family a couple months ago and we LOVED it! The only problem was that everyone wanted to go for seconds, but couldn't!
So I’m going to bring this to his mom’s house this weekend for her birthday and I wanted feedback — do you think one could stretch the recipe out into a rectangular baking dish? That way we can all have two (or more!) “bar” slices. Maybe I should try a 1.5 recipe?
Thanks!
So I’m going to bring this to his mom’s house this weekend for her birthday and I wanted feedback — do you think one could stretch the recipe out into a rectangular baking dish? That way we can all have two (or more!) “bar” slices. Maybe I should try a 1.5 recipe?
Thanks!
CHeeb
July 16, 2015
Emily,I 've doubled this recipe and it fills a 9x13 Pyrex perfectly and solves the second helping problem. It really does disappear ,especially if you freeze it...I prefer it frozen !!!
CHeeb
February 8, 2015
I had no idea Bill Smith was a real person until he was featured in the recent Garden and Gun issue. He is an unsung hero in North Carolina working at Crook's Corner making great food even better. I have made this pie since Food 52 first printed it.Believe it or not, it freezes,with whipped cream , very well. The only secret is wrapping it in good freezer plastic and only partially thawing. It cuts into cleaner slices semi-frozen. I have also made a double pie in a large rectangular baking dish ,frozen it too, and used it for large family events where a 8-9 inch pie was too small. This is a good recipe for all seasons.
guineverek
December 29, 2014
I made this pie over the summer and my nephews ate every bit. May make it again to Ring in the New Year - one of my favorite recipes of 2014!!
Dee G.
December 28, 2014
Outrageously delicious pie! Made in an 8.75" pie plate, there was enough crust but the filling was a little low. May try it in a tart pan next time or use 1 1/2 times the filling called for.
MandiFran
August 16, 2014
This pie was amazing! I cut the amount of whipped cream and added the egg whites. I halfway whipped them into meringues, just past the foamy stage. Next I streamed in the heavy whipping cream until it was all blended. Then I just mixed until it was nice and fluffy!
cary W.
August 13, 2014
would the quality of this pie suffer at all if i make and bake this a day ahead, saving the whipped cream topping til just before serving? thanks!
Kristen M.
August 13, 2014
The bottom crust will get a little softer, and while that's not necessarily a bad thing, the contrast between crunchy and soft is one of my favorite things about this pie.
Jesse I.
July 15, 2015
It keeps indefinitely in the refrigerator, and it freezes well. When blueberries are in season I top it with a mixture of sweetened whipped cream and blueberries. Everyone loves it.
TSmith
August 3, 2014
Has anyone tried this with Ritz-type crackers? I usually sleeves of those around the pantry.
Slem
July 31, 2014
Can this pie be made 2 days in advance (without the whipped cream, of course)? Would it be better to freeze or refrigerate?
Gwen
July 31, 2014
I don't often comment on recipes but this one begs for attention. This is one fabulous desert. I added zest to the filling (we like it tart) and it was over the top. That crust!! Wouldn't it be great on a bitter/sweet chocolate pie. Bill Smith - recipe for that?
DanaERT
July 30, 2014
I made this for a work event and it was absolutely inhaled. The unsweetened whipped cream was a hit too (though I forgot to pack the sea salt from home - oops!). Will make again for sure!! And glad to know he's a teacher at Southern Season - we are getting one in Richmond (opens tomorrow!!) and maybe he could be convinced to do a class up here. :)
Lisa M.
July 28, 2014
Bill made this pie at his class at Southern Season in Charleston. It's delicious! His cookbook is full of wonderful simple recipes, and he is just a delightful down to earth guy!
Jim
July 28, 2014
Made this over the weekend. Super easy and it tastes AMAZING! Got raves from everyone.
Laura415
July 25, 2014
This crust sounds like an awesome change of pace. I have to make it gluten free, but making gluten free crackers isn't that hard. Roll them out into one gigantic cracker, bake and then break apart and crush. Or I might just use my GF shortbread cookies with a bit of salt added.
Cottie
July 25, 2014
Instead of using chicken eggs try Coturnix quail eggs. Most asian super markets have them or try look on CL. They have many health benefits and help alleviate allergy symptoms. Look up Benefits of Quail Eggs. Just a suggestion.
Lin
July 24, 2014
Thanks for the recipe for condensed milk substitute, Renee. I am anxious to try the pie using your hints. I love to cook and bake but am new to this diabetic thing so this is a challenge.
Lynn T.
July 24, 2014
This is a treat like any dessert. Keep in the freezer for a frozen asset. This recipe has enough sugar, the salt in saltines????????????? Try another recipe if salt is your demon.
Lin
July 24, 2014
Is there any way to make this pie diabetic friendly? It sounds divine!
Kristen M.
July 24, 2014
Divine is a good word for it! You should follow your doctor or nutritionist's recommendations on the ingredients, but if you have a preferred sugar substitute, it should work here.
Renée (.
July 24, 2014
I'm sorry Kristen, but it won't work with simply a sugar substitute because of the sweetened condensed milk.
Lin - I found this recipe for a sugar-free sweetened condensed milk:
1 (12 oz) can evaporated skim milk
1 1/2 c nonfat dry milk powder
1/2 c Splenda
In large bowl, combine all ingredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.
Suggestion: Splenda will give it a funky artificial sweetener aftertaste. I strongly suggest using Xylitol (all natural birch bark) instead, for both this and the crust. Also, the sweetened condensed milk is 14 oz by weight, not volume, so you will have to weigh out 14 oz of this sugar-free version to get the proper amount for the pie filling. Let us all know how it works out, if you try it!
Lin - I found this recipe for a sugar-free sweetened condensed milk:
1 (12 oz) can evaporated skim milk
1 1/2 c nonfat dry milk powder
1/2 c Splenda
In large bowl, combine all ingredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.
Suggestion: Splenda will give it a funky artificial sweetener aftertaste. I strongly suggest using Xylitol (all natural birch bark) instead, for both this and the crust. Also, the sweetened condensed milk is 14 oz by weight, not volume, so you will have to weigh out 14 oz of this sugar-free version to get the proper amount for the pie filling. Let us all know how it works out, if you try it!
beejay45
July 12, 2017
Did your source give any "nutritional" data on this "Sugar-free Sweetened Condensed Milk"? The milk powder is actually fairly sweet so is that just taste or is there still a lot of lactose in it? Not at all conversant with this kind of dietary stuff, but lactose is a sugar.
Irenehope
July 23, 2014
There are "saltine" crackers in Asian Markets that are sprinkled with sugar instead of salt. For those of us who are salt conscious, it's a help. And a new taste.
How tart is this? I love really tart lemon desserts.
How tart is this? I love really tart lemon desserts.
Sandra M.
July 23, 2014
Do you have any recipes that are gluten free? I can't have any gluten in my diet.
Kristen M.
July 24, 2014
Sandra, check out our gluten-free recipes here: https://food52.com/recipes/search?cat=gluten-free
Lynn T.
July 23, 2014
Just measured and my pie tin is 9-10" and filling fills in saltine crust. Saltines do not get soggy as it is baked and filling is put into cooked baked saltine pie shell. Then placed in freezer.
Allison
July 23, 2014
Renee, a key lime pie uses a graham cracker crust not saltines.
Renée (.
July 23, 2014
That is a matter for speculation. Because of the timing of the appearance of graham crackers, it is more likely that the key lime pie crust was originally either saltines or soda crackers, their unsalted sibling.
Renée (.
July 23, 2014
Really? It's just traditional Key Lime Pie with salt sprinkled on top. http://flamingomusings.com/2011/07/pie-party-boswells-key-lime-mango-pie.html
beejay45
July 12, 2017
Thank you! I didn't want to be the one to point this out. ;) Although I have to say that using saltines for the crust and sea salt on top is genius, IMO, because I've always found those pies to be too killingly sweet to eat. The salt should cut that. So, genius!
Jodi
July 23, 2014
Oh my gosh, from the NAME on down to the last CRUMB, I am in a surf of Lemony LOVE. My <3 belongs to Atlantic Beach Pie!! There, I got to say it again!!
Alison B.
July 23, 2014
I made this pie for a group of friends over the weekend and it was a big hit! used the 1/2 cup butter recommendation for the crust (of course) and skipped the sea salt finish on the whip cream (only because I forgot). It is now one of my favorite go to pie recipes EVER!!
carolem
July 23, 2014
We called my mother's version, made with graham crackers, "Company Pie". I cook it now for two and it seldom sees the light of the next day.
Marian B.
July 23, 2014
I've always associated the phrase "salty like the sea" with pasta -- now it will make me think of pie, too.
Lynn T.
July 23, 2014
Have been making this lemon pie for some time...It freezes so well as we are two people. Slices so easily just out of freezer and the colder the better. This is as good as it gets for lemon lovers. Saltine cracker crust combined with lemon is so perfect.
Embrosia
July 23, 2014
Lynn your comments make it even more tempting. Do you top it with whipped cream before you freeze it?
EmilyC
July 23, 2014
I'll try anything from Bill Smith given how much I love his green peach salad. The Genius endorsement from you seals the deal.
KirstenS
July 23, 2014
I CAN NOT SAY ENOUGH GOOD THINGS ABOUT THIS PIE!! I live in Durham, NC, and I look forward to Bill's Atlantic Beach Pie every year. Simple, tart, sweet, buttery and, as ehrrin says, magically delicious.
l S.
July 23, 2014
Is there a way to make it w/o the eggs-a thickener of some sort? I am allergic to eggs and this looks soooooooooo fabulous! :(
Lookelucy
July 23, 2014
I just made a pie last night, in graham cracker crust. No cooking, no eggs, so easy. It is 1 (8-oz.) pkg of cream cheese, 1 (14-oz) sweetened condensed milk, 1/3 c. fresh or bottled lemon juice, 1 tsp. vanilla extract. Whip soften cream cheese until fluffy, add condensed milk continue beating until well blended. Add lemon juice & vanilla, blend well. Pour into crust; chill 2 hours. You can top with whipped topping or cherry pie filling, or enjoy plain. Great either way.
cb
July 23, 2014
If you click on the recipe title ( below the photo), you will be taken to the full recipe. The yolk- condensed milk- citrus juice is baked in the crust.
ehrrin
July 23, 2014
This recipe was featured on some NPR program last year, and I thought it sounded amazing. It is! Super easy to make, and magically delicious.
LeadingLatte
July 23, 2014
Is there a link to the actual recipe (baking times and temperatures, etc.)? Thanks!
LeadingLatte
July 23, 2014
Ah, found it here: https://food52.com/recipes/29939-bill-smith-s-atlantic-beach-pie
cholula
July 23, 2014
so it is ok to eat the yokes un-cooked?
Kristen M.
July 23, 2014
Cholula, the yolks in this recipe are fully cooked -- check out the recipe page here for full instructions: https://food52.com/recipes/29939-bill-smith-s-atlantic-beach-pie
Paula M.
July 23, 2014
No! The "recipe" is actually missing here! This is just a list of ingredients. The pie crust has to be baked and the filling has to be baked. I guess google the real recipe to find the instructions???
Kristen M.
July 23, 2014
Ah, thank you Paula. The link to the full recipe went missing, but I just added it back.
Smaug
August 9, 2015
The original (key lime) recipe was uncooked, and the courageous still make it that way.
Cynthia C.
July 23, 2014
I love this pie so much! And the writing is so beautiful. This was a joy to read.
Kristen M.
July 23, 2014
Thank you Cynthia (and SJ) -- I got a lot of inspiration from the rest of our editorial team on this one. This pie is the best.
Allyn
July 23, 2014
So many things to love about this pie. Saltines?! Lots of citrus?! Sweetened condensed milk?!?! I want it.
See what other Food52 readers are saying.