Bill Smith's Atlantic Beach Pie

By • July 22, 2014 • 41 Comments

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Author Notes: A sweet-salty twist on a classic North Carolina lemon pie that's as lazy and beachy as summer should be. Adapted slightly from Bill Smith of Crook's Corner in Chapel Hill, North Carolina.Genius Recipes

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:

  • One 14-ounce can 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
  1. Preheat oven to 350° F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
  3. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
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Comments (41) Questions (1)

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17 days ago bookjunky

I'm in the minority I guess. I thought this was pretty awful and another guest at the party I made it for agreed and couldn't eat hers. It was better without the whipped cream when I tried it next day, I thought. Several other guests did enjoy it made as above with the salt. I've made the same filling recipe in a different crust and would do so again. Not sure I would make this combination again, although the crust was good as well.
Made it in a 9" pie pan, BTW and it fit very well.

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17 days ago lonewolf

I was originally turned off by the saltines...I have never in my life purchased them.
This filling is basically one I use for key lime pie, topped with a lightly sweetened sour cream and then fluffy whipped cream. I use crunchy coconut shortbread as a crust. Divine.

After reading all the reviews, I was intrigued and decided to go for it. I bought a 10oz bag of oyster crackers and added some flaky salt (Maldon) and a bit more sugar as the 10oz is more than the 6 called for. I ended up using about 3/4 cup butter. Used meyer lemons in filling and a bit of creme fraiche in the whipped cream. Oh my goodness. This is amazing. Wish I'd bought a whole box of saltines because I want to make this for everyone I know!!!!

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18 days ago John Oakley

Made this for a potluck at work the other day...it won best dessert! I didn't even get to try it, so I'm making it again this morning for a Labor Day BBQ with a bunch of foodies. Think they'll love it...

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21 days ago Briget L

I made this pie last night......it was a total hit. I ended up using a lot more butter than what it called for...possibly I used too many crackers. None the less, I would make it again in a heartbeat!

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about 1 month ago love to cook 1

Have made this pie three times since it was first posted, one for me and my family and two as gifts. Each one was devoured with gusto- and so easy. Sweet balancing the crunchy saltiness of the cracker crust- genius recipe for sure. It will be a staple recipe for me!

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about 1 month ago Sam

Made this tonight - added more butter to make the crust stick, and baked a little longer - fantastic!

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about 1 month ago Christy F

I made this yday and it was phenomenal. so light but just the right amount of salt. the crust is so good. i've never braved making pie crust before but this was so simple. next time i def ground the crackers a little less and maybe add about 1/8 of the teaspoon more butter to make it really stick. but it's pretty perfect as described.

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about 1 month ago Allison T

I have never heard of a pie like this but it sounds wonderful! Light and refreshing, perfect for summer.
www.lashesanddashes.com

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about 1 month ago Beth100

Can't wait to try this! How thick should the crust be, as compared to a typical graham cracker crust? It appears to be much thicker in the photos. Thanks for sharing an ease-making pie innovation!

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about 1 month ago Christy F

mine was thicker on the bottom but not dramatically.

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about 1 month ago jgboston

I used unsalted no name brand crackers and made in a metal 9in pan. Worked out perfectly (was first baking in my new place/oven). Added fleur de sel on top and got several requests for the recipe. I felt like I cheated at our potluck as this was so easy to make, almost as easy as going to the store and buying something readymade, but oh so much better!!!

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about 1 month ago Danielle Celmer DiCesare

Anna- I have found (since I have made it 5 times now):) to crush saltines by hand and not too fine . I had to add 2tablespoons more butter to get it to hold together a bit, it also needs to be in the refrigerator for awhile before cutting. So good the next day, even better than day 1!

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about 1 month ago Lindsay Frucci

I made this last night and it was amazing! I used a 9" pan and made 1 1/2 times both the crust and the filling. I had way too much crust, but the perfect amount of filling - don't think I could have fit another drop in. I added 8 minutes to the cooking time and it came out absolutely perfect. I had Nellie's Key Lime Juice in the fridge so used that and added the zest of one lime. I was concerned about unsweetened whipped cream but with the salt it was a perfect balance to the sweetness. Thank you for sharing this unique pie!!

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about 1 month ago anna o

Love the ease of this recipe, and everyone loved the taste. One question though - my crust was very - VERY - crumbly, and not cohesive at all. Not sure if I crushed the saltines too much or not enough. Any thoughts, anyone?

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about 1 month ago Bill Gillaspie

My crust was just fine, it held together well on lifting the pie from the plate after cooking, so maybe a little more butter would help the next time. You should be able to tell when kneading.

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about 1 month ago barry strydom

Used to make this as a "cheats lemon meringue pie".... whisk up egg whites and a bit of sugar, spoon onto cond milk filling before baking....
Also, if you fold egg whites into cond milk mixture, and then bake. Quite a nice easy quick "fake cheesecake"....

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about 1 month ago Bill Gillaspie

Pie was made yesterday, and put into freezer. It's even better today, and frozen. So easy and tasty. Love the contrast of salty and tart. The saltine crackers make this crust unusual and unforgetable. Great recipe, thanks!

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about 1 month ago kim!

Made this today and was super impressed on recipe simplicity and flavor! Lemon filling was perfectly balanced, not too sweet or sour. Should have crushed saltines a bit more, but overall loved this recipe. Thank you for sharing!

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about 1 month ago Señora Hughes

I made this for a baby shower yesterday, and it was devoured in seconds! Everyone raved. Such a great and easy recipe- Will be making again very soon!!

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about 1 month ago Slem

Thank you! Very inspiring.

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about 1 month ago Slem

Can you make ahead and freeze this?

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about 1 month ago Kristen Miglore

Kristen is the Executive Editor of Food52

Do you mean eating it frozen? That might be interesting. I wouldn't try to freeze and thaw though (it would get soggy).

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about 1 month ago CHeeb

Slem,I did freeze about 3/4 of my pie. I cut it into portion sizes and wrapped it in plastic wrap and it lasted two days before hungry family found my stash. It would freeze whole just fine. This is a great ice-box or frozen cream pie recipe. No one ever guesses the Saltines are the secret to the delicious crust.I did make half lemon and half lime and the lime really shone through. My crust was sweetened with brown sugar,just cause I was low on white. It too, was a good ingredient.NJOY!!!

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about 1 month ago martha

No sugar in the whipped cream?

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about 1 month ago Kristen Miglore

Kristen is the Executive Editor of Food52

Nope!

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about 1 month ago Tamara M Goldstein

I prefer my whipped cream sans sugar. Although I do like to stabilize it so that I can make it a bit ahead. I am not much of a baker, more of a one or two trick pony when it comes to dessert, so being able to stabilize the cream is a huge bonus for me.