Serves a Crowd
Bill Smith's Atlantic Beach Pie
Popular on Food52
321 Reviews
Wishing I.
August 31, 2023
I made this a couple months back for my girlfriend’s mother who adores all things lemon. It was a big hit! I then made it for friends but substituted Schar table crackers for the saltines. Like the crackers, my friends are gluten free. I was imagining that it was going to be an absolute dud but it was just as good if not better. Since, I have told a few friends about this game changing pie and they have all made it. They couldn’t wait to tell me how good it was. For the folks who are underwhelmed, I think maybe you’re not following directions properly? This really is an incredibly easy and absolutely delicious pie. Thank you!
LynnaG
July 29, 2023
Delicious pie. Easy recipe…. Plan ahead to prepare it the night before. Crust worked perfectly fine… weighed the crackers to 6 oz. Used soft butter but not melted. Added 1 teaspoon each of lemon and lime olive oil to enhance the flavor…. I didn’t have fresh squeezed juice. Tasty flavor with tart and salt perfect for hot summer.
Kmpollock
July 24, 2023
This was amazing both times I’ve made it. So simple. If you have extra lemons and they’re starting to get tired, juice them and freeze in small containers. Perfect for this pie (lemon pasta, sidecar cocktail etc). It is great with graham cracker crust too:)
clayshapes
July 11, 2023
Really delicious, and so easy. I followed directions exactly - came out exactly as expected. Love the crunchiness and unusualness of the saltine crust. I wondered if it would come out crumbly, and not hold when slicing - but - it makes a really great crust - the saltiness really balances the sweetness of the curd - and billowy whipped cream balances it all perfectly. I might even try this once with a meringe topping instead - as the egg whites are just sitting there, waiting to be whipped!
Lanier W.
July 8, 2023
I’ve made this several times and about to make again. I never seem to have leftovers; a thin slice every once in a while would be nice! The grandkids help with this one, easy for them to do with quick results. Enjoy!
linda
July 2, 2023
IF there are leftovers, should it be refrigerated?
Elizabeth D.
July 2, 2023
The pie has dairy and eggs, to be safe, I would refrigerate any leftovers (if there are any). Food poisoning is no fun.
eloisemeissner
June 16, 2023
Maybe it was beginners luck, but I made this for the first time and it came out perfect! The crust pressed in nicely to the pie plate and the lemon filling was delicious. The pie was easy to cut as well. The lemon filling was so smooth and had a wonderful little pucker to the taste. I followed the directions exactly as written. I will be making it again for sure!
Yolanda M.
March 9, 2023
The filling was dull / needed some grated rind and the taste of the evaporated milk was not great. The crust - meh.
Will not redo.
Will not redo.
Rethyevy
March 11, 2023
The recipe calls for sweetened condensed milk and not evaporated milk which is much different. Perhaps that's what made it...meh?
Zusie
July 17, 2023
This recipe doesn’t specify the amount of whipped cream or adding salt or sugar to the cream. I topped the entire pie with cream as shown in the picture and it really filled the flavor. When I put the cream on the side I can actually taste the filling.
MarcellaH
March 7, 2023
This is so easy to make and DELICIOUS!!! I know I’ll be making this over and over!
plevee
March 4, 2023
The first time Imade this it came together easily and was great. This time making and baking the crust has been nerve racking. It was too crumbly to hold together to line th pan. I added extra butter with not much improvement. Some cracker crust recipes use melted butter - maybe this would be easier?
NCdana
May 24, 2023
Make sure you knead with your hands. Your body heat will almost melt the butter!
gingerroot
January 16, 2023
This is a pie of my dreams. So easy and such a big reward. Highly recommend adding fresh lilikoi (passionfruit) if you have access to these fruits. I did half lemon juice and half fresh lilikoi. So fragrant and delicious.
Veronica
January 17, 2023
It's become "my pie" too, everyone keeps asking for it at every special occasion. I will definitely try your version next time.
my tip: instead of cream I use the four egg whites to do a meringue on top ;)
my tip: instead of cream I use the four egg whites to do a meringue on top ;)
CrystalFeder
December 23, 2022
The most incredible pie. It's a showstopper. Hardest thing is the crust and it all comes together quite simply after that.
Jamie P.
September 26, 2022
I substituted a pretzel crumb crust for the saltine one, otherwise followed the recipe as written. My family loved the pie. It's a super quick, super easy dessert. The lemon was delightful and refreshing after a lasagne dinner. I see it's cousinship to key lime pie, but lemons are a lot easier to get in Vermont, and I think I prefer the lemon!
danachit
September 5, 2022
I love a good lemon/key lime pie with a homemade graham crust and was excited to try this twist on a classic. I was underwhelmed, unfortunately. The crust had little flavor and didn't stand out the way a graham crust does. And like others have said, it didn't want to hold together. I have gone back to the graham and will stay with that.
Danielle C.
August 15, 2022
Anybody have a trick so that the crust stays together better when slicing? Thanks:)
Smaug
August 15, 2022
A lot of people used more butter; you might look up other recipes for North Carolina Lemon pie (this is, far as I can see, a not particularly distinguished variation of a very old recipe)- most that I've seen use more butter and use corn syrup- an unjustly maligned ingredient- in place of some of the sugar, which leaves it less sweet and more coherent.
Bob R.
March 2, 2023
Beat a few of the egg whites leftover from the yolks and fold and mix it into you crust mixture.
dmfellowes
July 24, 2022
I wish I read the reviews before making this. The crackers didn’t stick together well and we were left with a pie plate full of crumbles. It was so delicious and everyone raves about it. I plan to make it again, but will use the suggested extra butter to hold the crust together better. Or, I may cheat and use a graham cracker crust with some sea salt sprinkled on it. 5 stars for the taste of this pie!
Lisa M.
July 24, 2022
I just used less crackers(55) instead of more butter. I found I always had left over for the pan size. Having said that it turned moist too quickly after baking. I actually like the crumbly crunchy crust better. Maybe the the the sweet spot is in the middle somewhere .
Cpruitt
July 20, 2022
I made this pie for my family and it was a big hit. I’ve made it and given it to 2 different friends and they say “best pie ever.” The salty crust keeps the pie from being too sweet. I do add a extra tablespoon of butter to the crust so that it holds tighter. This has become a favorite recipe.
Lisa M.
July 20, 2022
My dad’s friend is a Key Lime favorite man. I changed his mind for number 1 favorite with this recipe! Made it exactly as directed.
joytd
July 15, 2022
After the pie has cooled, can I top with whipped cream and refrigerate, or does the whipped cream deflate?
Smaug
July 15, 2022
You could try this- I didn't watch the video, but it's a pretty simple process, I assume they got it right. Should hold up for a few days.
Smaug
July 20, 2022
Hm- evidently the video didn't come through; at any rate, you can stabilize the cream with a bit of gelatin; recipes and videos are plentiful..
amanda
November 20, 2022
Hey Joy,
If you beat your whipped cream with 1t cornstarch, along with sugar, it stabilizes the whipped cream for a couple days. ( Or use powdered sugar, which contains cornstarch).
If you beat your whipped cream with 1t cornstarch, along with sugar, it stabilizes the whipped cream for a couple days. ( Or use powdered sugar, which contains cornstarch).
SFdabbler
July 11, 2022
Really easy and a huge hit! I did have to add an additional 1/2 stick of butter as other reviewers mentioned. But once baked the crust held together well when serving.
noramaye
July 7, 2022
AMAZING! You can use gluten free crackers (I used Schar brand, just a 1:1 substitution for the Saltines (measure them out to 6 oz)) and it's still perfect. So, so refreshing - everyone loved it and asked for the recipe. My family asked me to make two for our next party.
I added 2 more tablespoons of butter to the crust just because that was recommended by other reviewers.
If you want to make a key lime pie, MAKE A KEY LIME PIE. This recipe is amazing in its own right. I made fresh whipped cream for the top and that was perfect.
Also, some people said it doesn't look good - it looks fine. It's yellow. Like lemon juice. Not a weird yellow, not anything that will make you think less of it.
Please just make this recipe.
I added 2 more tablespoons of butter to the crust just because that was recommended by other reviewers.
If you want to make a key lime pie, MAKE A KEY LIME PIE. This recipe is amazing in its own right. I made fresh whipped cream for the top and that was perfect.
Also, some people said it doesn't look good - it looks fine. It's yellow. Like lemon juice. Not a weird yellow, not anything that will make you think less of it.
Please just make this recipe.
noramaye
July 7, 2022
Oh, also - this isn't advertised as a one bowl (+ food processor) pie, but it is. Use the same bowl for the crust and then the filling.
Elizabeth D.
July 7, 2022
Although I am a traditionalist when it comes to a Key Lime pie recipe, it's my favorite - this was a refreshing change and quick and easy to put together. I loved the salty with the sweet, delicious. I finished it off with a sprinkling of lemon zest over the whipped cream.
For a twist, next time, I might try it using orange juice instead and see what happens. This is a very flexible recipe.
For a twist, next time, I might try it using orange juice instead and see what happens. This is a very flexible recipe.
Smaug
July 7, 2022
A straight substitution of orange juice would probably not be successful; other citrus don't have near the acidity or intensity of flavor of lemon and lime. I've had some success with reductions in various sorts of curd; I'd try a 1/4 reduction , or perhaps start with frozen concentrate.
Elizabeth D.
July 9, 2022
Those are great suggestions, thank you! I also find adding a couple of True Citrus flavor packets help. I usually add a couple of those and a grating of zest for extra punch.
Smaug
July 15, 2022
True Citrus is a new one on me, but far as I can find out it's simply dehydrated juice/oil, sounds like a good thing to have around. I usually have powdered citric acid and pure lemon oil and orange oil, also good flavor punchers.
Elizabeth D.
July 15, 2022
Yes, as someone who watches the sugar and oil consumption (I lost 55 lbs, kept it off for 22 years), the True Citrus products are great. They offer a lot of flexibility in recipes without added fats, sugar, or artificial sweeteners - and it boosts the citrus flavor. It's great to add to salad dressings (I make all mine from scratch), cocktails, and marinades.
Lois B.
June 22, 2022
Since the recipe leaves egg whites behind, doesn't it make more sense to make a meringue topping??
Mark B.
June 22, 2022
I've always felt guilty about leaving the egg whites behind when I make Key Lime pies, so I usually make a meringue. The other nice thing about meringue is that it will get golden brown just when the filling has set. Some Key Lime pie recipes that use whipped cream on top call for no baking, but that's a bad idea. Even if starting with room-temperature eggs and lime juice, the ie should be baked for 10 minutes or so. However, a meringue will eventually weep and break down in the fridge, so timing is more important than with whipped cream. More importantly: Whipped cream, as much as I hate to admit it, complements the filling better. Most people prefer it.
Sharyn G.
June 22, 2022
Just make some meringue cookies, or make meringue for your pie if that's what you want to do. This recipe has whipped cream and it is delicious.
Smaug
June 22, 2022
Key lime pie dates from a time when refrigeration was not at all common in south Florida; none of the traditional ingredients requires it, and certainly they weren't whipping cream. You may not like not baking it, but traditionally it is not cooked.
Mark B.
June 22, 2022
I agree with you there. However, I've made about a hundred Key Lime pies in my life, and I've eaten at least that many slices at restaurants in Key West over the years. In my own pies, the ones with meringue always come out perfect, while the ones that are unbaked are hit and miss, too often not set completely. As served in restaurants, the most common flaw is that the pie is still slightly frozen. I assume that the restaurants serve them that way because if they are allowed to thaw completely, they'll be too runny. So I take the coward's way out and bake my pie for 10 minutes whether I put meringue on or not.
Smaug
June 23, 2022
I really don't like key lime pie- just too damn sweet- so have only made it a couple of times; I much prefer a standard type of curd with a lime pie. If I was to make another key lime pie, I'd probably cook it too, merely reporting on the history.
Elizabeth D.
July 7, 2022
I did that, but I also just used it in my scrambled eggs the next morning.
Mark B.
June 22, 2022
Although any lemon or lime juice is allowed, this is basically a Key Lime pie recipe that substitutes saltines for graham crackers and uses less butter. Why would anyone think that's a good idea? Here are some specific objections. 1) The sweetness of the graham crackers is a great counterpoint to the tartness of the lime (or lemon) filling. Saltines won't do that. 2) The extra butter and sugar in a graham cracker crust will help it stick together and form a solid base for the filling. A saltine crust is a little unstable. My brother has used vanilla wafers instead of graham crackers, and that worked. But saltines? No.
Sharyn G.
June 22, 2022
It sounds like you shouldn't try this recipe, just make a key lime pie, Dude.
Mark B.
June 22, 2022
If my review convinces a few people to make a Key Lime pie instead of this, my life will be complete. ;)
Smaug
June 22, 2022
I don't see much point in this crust either, the whole idea doesn't appeal and the specific changes to the standard recipe (less butter, sugar instead of corn syrup) don't seem like a good idea at all, but I should point out that Key Lime Pie has been around longer than Graham crackers- the filling is so sweet (no way around that really) that I'm not crazy about a sweet crust with it.
Mark B.
June 22, 2022
If Aunt Sally did invent the Key Lime pie at the Curry Mansion in the mid-1800s, then you're right -- but that has been called into question. Graham crackers have been around since 1898. If you're right, what did Aunt Sally use, and why do all the "Aunt Sally Key Lime pie" recipes call for graham crackers?
Smaug
June 23, 2022
I know nothing of Aunt Sally, but such apocryphal origin stories are common enough- what's well known is that the recipe was in wide circulation well before 1900, using a standard crust. And meringue.
Mark B.
June 23, 2022
Because I love Key Lime pie and am interested in its history, I was wondering: What sources you might have for the claim that the recipe existed well before 1900? To my knowledge, the first written recipes are from the 1930s. I agree that the original recipe could not have used whipped cream. Meringue is the authentic topping. I just don't think it's clear when the classic recipe was in common use. Attempts have been made to find anything written down that might place its origin prior to 1930, but they've turned up nothing. https://www.foodandwine.com/news/key-lime-pie-origins-debate-stella-parks-bravetart
Smaug
June 23, 2022
Clearly you're far more into it than I am- all I know about key lime pie I learned from Maida Heatter, a Floridian and author of the best dessert books ever written. I generally consider her an infallible source.
Smaug
June 23, 2022
But a lack of printed recipes wouldn't be a big surprise- South Florida was extremely rural at that time and recipes weren't sought out so assiduously as they are these days; any publication would likely have been in a church ladies' bulletin or something of the sort.
Elizabeth D.
July 7, 2022
Having lived in SW FL for 20 years, mother received many a recipe from ladies church socials and after-service picnics. To this day, they are my most treasured pie recipes to bring to any gathering. So sweet, but oh so delicious.
Pixielo
November 2, 2022
This is quite possibly the dumbest take on a recipe, ever.
Go troll key lime pie recipes, and leave the sane people alone. 🙄
Go troll key lime pie recipes, and leave the sane people alone. 🙄
amanda
November 20, 2022
You haven't made this pie before, have you... Ps the above pie with Ritz cracker crust is awesome. Graham crackers are too sweet, I think, but everyone has a different palette for sugar.
Campbell
March 14, 2023
I use Ritz crackers instead of saltines as well and think that makes this pie absolutely perfect — along with some lemon and/or lime zest in the filling.
Tatsandteacakes
June 20, 2022
I made this “as is” and overall we liked it; there are a few adjustments I would make the suit my personal taste. For one, i would add more butter to the crust to help it hold together better. Secondly, i’d like to try using salted butter next time to get a better contrast between salty crust/sweet filling. Lastly, For my citrus juice I used about 2/3 lemon juice and 1/3 lime juice; next time I will either use more citrus juice for a bigger acid punch or a higher proportion of lime/Keylime juice to make the filling more tart.
Elizabeth D.
July 7, 2022
For a slightly more intense flavor, I use Total Citrus lime or lemon packets and they worked well. One packet equals one wedge of lime or lemon and it ups the citrus flavor immensely. I think you can find Total Citrus at any local grocery or Target.
Lexy
June 19, 2022
I’ve made this many times before as written and it turns out flawless! Word to the wise though - do NOT use sweetened condensed coconut milk! Even if you scale the juice and eggs accordingly (can size of sweetened condensed coconut milk is smaller than standard regular sweetened condensed milk) it does not turn out. Very sad looking pie here but lesson learned!
Barb L.
April 8, 2022
I thought it was okay, but I prefer key lime pie. I think the yellow color of this turned me off. Egg yolk color just isn’t appetizing. I do like the crust though, and one stick of butter is plenty. My crust held together fine.
Jim S.
March 30, 2022
Not too pretty but absolutely delicious! Probably will do as others have done in the future and add a little more butter to the crackers to encourage them to stick together better. Even better the 2nd day in the fridge!
Cpruitt
March 4, 2022
I’ve made this pie several times and it’s an instant hit with company. I do add approximately 2 extra tablespoons of butter to my crust to help it stick together
ChrissyA
December 19, 2021
I made this beach pie a few years ago and it was a hit. Everyone loved it. So easy to make.
Lutonya
August 8, 2021
This is was delicious. The flavors are perfectly balanced. I used a mister of lemon and lime juices. It was a hit with my dinner guests. I agree that it needs a couple more tablespoons of butter. nevertheless, it was delicious.
rob
August 31, 2021
Same recipe we've used for many years, only add the zest of one of the lemons.
However the formula for the crust we've always used is 12 Tbsp of butter. Holds together just right.
However the formula for the crust we've always used is 12 Tbsp of butter. Holds together just right.
Sjbakes
August 8, 2021
Such a yummy and easy pie. Crust definitely needs more butter but will always be a bit crumbly.
LULULAND
July 19, 2021
I just made this. I should have listened to the reviews, but I think it fair to make the recipe as written first. The crust did crumble as I tried to cut, should have added maybe 2 tablespoons of butter more to it. The flavor was great! I think I should have crumbled the crackers into more of a like crumb texture. But overall I will have another piece!
cosmiccook
July 4, 2021
Okay peeps, IGNORE my comment below! NOT the "ice-box" pie. MEA CULPA! I saw the ingredient list and "ASSUMED" and we all know what happens when one ASSumes! I'm going to make this this weekend, AND turn on the oven (rain keeping the heat down)
Smaug
June 20, 2022
Actually this is a pretty straightforward version of the traditional North Carolina lemon pie, which seems to be derived from Florida's key lie pie. A lot of salt thrown in, a modern fad which will hopefully pass soon. As I recall, most recipes call for a bit more butter in the crust, and use 1/4 c. corn syrup rather than the sugar; this should hold together better and be less sweet which, considering how sweet the filling is, could be an advantage.
cosmiccook
July 4, 2021
I was intrigued by the name but this is basically what we've called (in New Orleans) Lemon ice box pie! The difference in the summer here we didn't and don't turn on the oven so we just used prepared pie crusts. Diamond makes a good Pecan crust that Fresh Market sells here. I believe the bulk of the recipe is on the Sweetened condensed can itself! We'd make meringue out of the whites and ate it (not a problem) quickly before the whites weeped. At least that was the excuse we used as kids.
Marsha
May 9, 2021
Oh my goodness. I am not a good writer and do not often leave reviews. But honestly, this was the easiest pie ever and I made two because there were quite a few gathering for dinner. As it turned out, I added a smidge of sugar and no salt to my whipped cream because the grandkids helped me make it and they like sugar. The pie was fantastic. Delicious. A huge hit with everyone!! If you like lemon and a salty sweet vibe, make this pie.!
Lsilvano
February 21, 2021
This was amazing! Easy breezy! Added an add’l 2 tbls of butter to the crust and lemon and lime zest to the custard! Rave reviews from toughest critics, my kids!
JCrys
February 15, 2021
I read some of the reviews before I tackled this recipe...it was so very different. The changes I made were to increase the butter (1/4c more)for the crust and added zest from one lemon to the filling. My husband loved the pie especially the crust. I loved the filling but on the fence with the crust. I sweetened the cream instead of adding salt and thought it was good.
mnehring
December 18, 2020
Did anyone else have issues w/ the crust? Mine really did not hold together very well. At first, I thought it was because the crumbs were too big, so I ground them further (they were actually slightly smaller than the ones in the pictures) but after I parbaked the crust and poured in the filling, the bottom of the crust lifted up into the custard.
Veronica
December 18, 2020
Yes I had that issue too, and like you I tried different crumb sizes to no avail.
The pie has become so popular with my family that I've had plenty of opportunities to experiment. The solution I have found is:
1. do not overground the crumbs
2. make sure there is enough butter, AAAND
3. do not bake the first time it says to bake, instead put the crust in the freezer so it hardens while you prepare the custard. Then pour the custard on top and bake together. The more you bake it the more it disintegrates.
Let us know if it works!
The pie has become so popular with my family that I've had plenty of opportunities to experiment. The solution I have found is:
1. do not overground the crumbs
2. make sure there is enough butter, AAAND
3. do not bake the first time it says to bake, instead put the crust in the freezer so it hardens while you prepare the custard. Then pour the custard on top and bake together. The more you bake it the more it disintegrates.
Let us know if it works!
Sharon H.
October 11, 2020
OMG so excited - it's just getting ready to go into the oven for the second time. Having it here in Vancouver (BC) for Thanksgiving dessert. It seemed like a lot of crackers but....so far so good! Thank you so much for this and for explaining it so clearly.
Vanessa R.
September 8, 2020
I made this recently and understand the hype. Not only is it stupid good with minimal effort, it’s a 10 outta 10 salty/sweet dream for those who crave this flavor profile. So, after reading the reviews I opted to increase the citrus (I used Meyer lemons) from 1/2 a cup to 3/4 cup because I enjoy a tart treat and, I doubled the butter-no judgement! It yielded a spectacular crust that held together without issue. Otherwise, I followed the recipe as-is and would happily make this again and again.
tracy R.
September 2, 2020
Bill Smith might call it, "that stupid pie", but WOW, did it impress! Every piece eaten and I have made it a total of three times. Only change is I add more lemon as my family LOVES tart desserts. Will now buy saltines regularly just so I have everything I need to make this great, easy and very tasty pie!
Oona S.
August 24, 2020
Excellent. I used Townhouse crackers and some of the citrus zest in filling and cream. Otherwise no changes. A great recipe with good balance between filling, crust and topping. Thanks for a keeper recipe!
Marianne P.
August 19, 2020
I made this pie for the first time, My family came over for a steamed cajun seafood boil and I thought that this would be a light desert. It went over great. It was so easy and so delicious. I will make it again. Never thought of crackers for a crust. Pretty nifty.
cosmiccook
July 4, 2021
@ Marianne--lol a "steamed" boil! But I know what you mean--we've steamed our shrimp for decades! But crawfish boils are just that and sadly over for this season!
janet V.
July 25, 2021
Hey Marianne, try saltines as the crumb coating for pork schnitzel. It's so delicious you'll never use anything else. BTW, I loved this crust!
Vincent
August 19, 2020
I truly do not understand the rave reviews for this pie. I am clearly in the minority when I say that it is not worth the trouble. Admittedly, it is a quick and easy recipe. The filling was fine, but there are much better "key lime pie type" filling recipes out there that set much nicer and have a better texture. As for the saltine cracker crust. It tasted like a saltine cracker crust, and to my mind it was off putting. If you are after the sweet/salty thing, I would make this with a graham cracker crust and add an additional 1/2 teaspoon of salt.
To me, this is a niche recipe for those who want to do something different when baking up at the cottage.
To me, this is a niche recipe for those who want to do something different when baking up at the cottage.
Lety
August 18, 2020
Ohmygerd. This is so good. Like "eat until you're uncomfortable" good. I'm going to give it a shot with grapefruit. Loved the combo of lemon and lime, will try with just lime also. Insane.
Lety
August 18, 2020
ohmygerd. This is so good. Like "eat until you're uncomfortable" good. I'm going to give it a shot with grapefruit. Loved the combo of lemon and lime, will try with just lime also. Insane.
Gio
August 13, 2020
Last week was the first time I made this pie. I always follow the recipe to the ‘T’ at first then decide whether I will tweak it to my liking. The 6 oz. of crackers to 1/2 cup butter was fine just make sure you work the butter into the crumbled crackers. I love this pie! It is summer in a pie plate😊. I made it again this week because it’s so easy and quick to assemble. This time I added half lemon and half lime juice and zest from each to the filling. I only used 2 tbl of sugar in the crust because I prefer all my baked goods to be less sweet. Finally, not using any sugar in the cream is perfect but I topped it with a sprinkling of zest and fleur de sel. Delicious 😋
tastysweet
August 12, 2020
Have not made this yet, but plan on it for sure.
Question, love the handled pitcher bowl for mixing the batter. Where can I find this?
Question, love the handled pitcher bowl for mixing the batter. Where can I find this?
tastysweet
August 14, 2020
Where online did you find it at that price? I did look on Amazon and some were made in China not Portugal, over $25.00.
tastysweet
August 16, 2020
Unfortunately the one they carry is made in China. So I pass.
Thank you for your help.
Thank you for your help.
2tattered
August 16, 2020
The same bowl is $40 on this website. Food52 also carries one made in Portugal ($60+) or Vermont ($175). There are other Mason Cash bowls, but they’re made in China, too. Mason Cash pottery originated in England, but unfortunately is now made in China. I wouldn’t buy it, either. I’d look on Etsy or on Ebay for a vintage piece.
Marsha S.
May 5, 2021
Homegoods using sells the the handled pitchers...They're great and not expensive. We actually have 2 of them now...Hope they still sell them as we bought ours a few years ago! Good luck!!!!!
Marsha S.
May 5, 2021
Home Goods sells them. I have two with the handle, we love them. Hope the store still carries them! Good luck!
Suzanne L.
July 20, 2020
What a fantastic and refreshing dessert for a hot summer night in July. Tart (🍋) but not over powering. This was my first cracker crust and it was amazing! This will forever be in my recipe collection and will be my go to potluck summer dessert
Veronica
July 11, 2020
I've made it twice already and it's become a summer favorite with my family. To keep things simpler, I choose to use the 4 egg whites that remain from making the filling and, with confectioners sugar, whip up a meringue .
Veronica
August 13, 2020
Yes, it’s very simple. Begin to whisk at medium intensity until it begins to whiten and peak, and then gradually add the powdered sugar and increase intensity. I use the 4 egg whites and about 150 grams of confectioners sugar (it helps keep the meringue firm for a few days)
Emily S.
August 14, 2020
This may be a silly question, but did you put the meringue on while you did the initial bake? Or did you bake again after?
Veronica
December 19, 2020
I’ve only seen your question now! The meringue goes well after the baking is finished and the pie has cooled.
Joanne
July 6, 2020
Got rave reviews at a summer happy hour recently :-)
I used Club crackers and the butter seemed too much for my 60 gm of crackers. I assume because there is already butter in those?? SO I doubled the cracker amount and it turned out fine. Everyone loved the "crust". Keeper recipe!
I used Club crackers and the butter seemed too much for my 60 gm of crackers. I assume because there is already butter in those?? SO I doubled the cracker amount and it turned out fine. Everyone loved the "crust". Keeper recipe!
Ashley W.
July 14, 2020
This might be because of conversion to metric as well. The recipe calls for 60 crackers or 6 oz of crackers. 60 gm is only about 2.1 oz.
Kayla C.
July 3, 2020
I absolutely love this recipe. It’s salty, sweet, tart and unique. I’ve made it probably 10 times now and always double the butter for the crust (I know, I know) and it comes out great. A stick of butter has never been enough to hold the crust in my experience but and extra stick does the trick. I follow everything else as written. Make it!
Smaug
July 4, 2020
Don't know if you could really call it unique, it's just the author's version of a traditional pie from north Carolina. Which in turn seems to be based on the venerable (1890's, I believe) key lime pie.
Lisa M.
July 20, 2022
I agree. This is a delish recipe. For those critics that keep raving key lime pie instead, then make that pie. This is a special different pie on its own merit. It’s not to replace or compete with key lime! It’s Atlantic Pie!
Smaug
July 20, 2022
Actually, it's a North Carolina lemon pie, a recipe nearly as old as Key lime- this recipe really has nothing to add to the traditional recipes, I don't know why it keeps popping up. Atlantic Beach is a town in North Carolina, thus the name.
Renee M.
June 30, 2020
Second try and this time, I processed the crackers in the food processor and added 1 more tablespoon of butter, added the zest of the lemon and a pinch of salt to the filling mixture and a tiny bit of powdered sugar to the whipped cream topping and it was perfect!
Renee M.
June 30, 2020
Second try and this time, I processed the crackers in the food processor and added 1 more tablespoon of butter, added the zest of the lemon and a pinch of salt to the filling mixture and a tiny bit of powdered sugar to the whipped cream topping and it was perfect!
Andrew A.
June 8, 2020
Loved loved loved the flavor of the pie, and the Saltine crust is amazing. My only issue was my crust turned out way too crumbly. I counted out 60 crackers and used the correct amount of butter, but somehow it just didn't bind it all together well and I was left with tons of pie crumbs. Next time I might try adding melted butter....
back2747s
May 22, 2020
So maybe I missed it somewhere but we're using salted tops saltines or unsalted tops?
Bernadette
May 22, 2020
It's called a "beach" pie because of the saltiness--of course, you have the option to use whatever cracker you choose. The contrast of salt and sweet (and sour) is part of the deliciousness of this pie. ;)
Suzanne L.
July 20, 2020
Hi! I used regular salted saltines with unsalted butter. It turned out fantastic
Smaug
August 13, 2020
Good grief, are we in third grade already? Well, I'm rubber and you're glue... You'll be hearing from my lawyers, the firm of Dum and Ddumer.
Smaug
August 20, 2020
I wouldn't be surprised if there were a dozen of them, but this is a traditional North Carolina pie, I assume the name came from that one.
Donna Y.
May 11, 2020
This pie is absolutely heavenly! My daughter and I almost came to blows over the last slice! Easy to make and the combo of sweet, tangy, salty is for me, a taste profile from the pie gods! I made all lime but want to try lemon. This is definitely a new favorite pie!
Shauna M.
May 11, 2020
This pie worked out really well. I used Bauli brand Dorani crackers as we don't have Saltines in Ireland. I ran a bit short on lemon juice but added extra zest and it tasted good although I'd probably like it more tart next time. Went down a treat and would definitely make again. Would love to try with ruby grapefruit juice as a change.
Vincent
May 7, 2020
I am clearly in the minority here. I did not like this recipe at all. The taste and texture were off, and the saltine cracker crust was exactly that. It is just weird. I had high hopes for this recipe after all the rave reviews. I guess this would appeal to the Mock Apple Pie crowd. It's not for me though. Sorry.
kerii
May 3, 2020
This pie is amazing. You can make it in under an hour, it's simple to make, and it's a crowd pleaser. I made it in a 9 inch glass pie pan, and added 2 teaspoons of lemon zest. It was very good, will make again.
pattyk
April 25, 2020
Where would I find a metal 8 inch pie pan like the one Kristen uses in the video? The covered pan listed on the site is 10 inches across which is far too big. The pan in the video also appears to be deeper than a regular pan Thanks
Chris
April 25, 2020
I’ve used a 9” pan, which seemed to work out. I tried a 10” and the pie didn’t even reach the top of the pan.
Kaveat
March 20, 2020
Love this recipe so much, it's absolutely delicious and so easy to make. The Saltine cracker crust felt odd the first time I made it, but now I adore it. Has a similar depth of flavor as a homemade pastry crust, but perfect for when I just don't have the energy. And it's perfect for kids to help with too!
Margaret G.
March 19, 2020
I loved the crust. I would have liked the pie to be tarter. Next time I’ll add more lemon juice and some lemon zest too
Bernadette
March 4, 2020
I've made this pie a few times, exactly as is, and it's so fabulous! I made it despite paying a price as I have trouble digesting dairy. I've since found a sweetened condensed 'coconut' milk that I was thinking to substitute in this pie. Has anyone tried that? Do you think it would work?
Jennifer K.
January 19, 2020
This pie is so delicious just the way it is. It was a big hit at our house and everyone loved the surprise crust made of saltine crackers. A truly simple and humble dessert that will be repeated and shared!
Sunny2351
September 21, 2019
I have made this pie quite a few times. Love love it. Always take it to a party and come home with an empty dish. Everyone loves it.
GiGiof4
July 28, 2019
I don't think some of you get the just of this recipe. It's a beach pie, not a restaurant quality pie. Ths was a recipe probably thrown together with what ingredients were in the pantry. It's marvelous just the way it is. If you want more tart, use more juice, maybe some rind as well. If you want sweeter, throw in a little sugar. And using just the egg yolks makes a denser pie, like a cheesecake type filling. The egg whites make it more runny and longer to set to be sliced. I even throw a little rind in with the sea salt garnish.
Smaug
October 2, 2019
The filling is simply a minor variation of the traditional Key Lime pie, which was developed at a time when refrigeration was rare in south Florida; in that sense, it was based on a limited supply of ingredients.
Bri L.
July 25, 2019
I tend to avoid recipes that use half the egg—aka the yolks and not the whites or vice versa. I know you can save whites and freeze them, but why not just make the meringue? Seems less wasteful, not to mention that a protein rich topping (meringue) trumps a fat laden one (cream) for me anyway.
Renata
July 20, 2019
This pie is incredible and unique! I made it 'as is' with no changes.
For the people who want to double the filling--don't do it. I was tempted and was glad I didn't give in. The filling is so rich, you don't need more. The unsweetened whipped cream on top in combo with the salty crust beneath are the perfect combination with the tartness and sweetness of the filling.
Thanks for sharing this awesome recipe. It will definitely go into my collection. I'll pull this one out when I really want to impress my guests. ;-)
For the people who want to double the filling--don't do it. I was tempted and was glad I didn't give in. The filling is so rich, you don't need more. The unsweetened whipped cream on top in combo with the salty crust beneath are the perfect combination with the tartness and sweetness of the filling.
Thanks for sharing this awesome recipe. It will definitely go into my collection. I'll pull this one out when I really want to impress my guests. ;-)
Whatever1976
December 11, 2019
TOTALLY AGREE!! Have made this for multiple gatherings and is perfection! Why people mess with it or critique it is beyond me!!
Lisa M.
July 20, 2022
Right? I also wonder why the filling is criticized as being a not smooth or weird texture. I found it perfect and I am a Key Lime and Lemon Meringue maker and fan.
Mary
July 18, 2019
Has anyone tried increasing the amount of lemon juice in the filling ? I like very tart lemon and I'm concerned about the "too sweet comment".
BlackMagwitch
July 20, 2019
Did you try it? I juiced some limes that seem to be a little on the bitter side, which I’m hopeful will add a little kick to the filling. I love lemon and lime flavours, but all too often they lack the tartness I crave. I’m looking for a more sour than sweet lemon custard. One bakery in town makes an incredibly tart lemon filling ...I am on a quest for that recipe!
Smaug
December 3, 2019
It's most likely a lemon curd; numerous recipes are available. I'm also a fan of tart fillings- I make my lemon meringue with a full cup of lemon juice (and only 1/4c. water)
Vincent
July 17, 2019
By all the photos and the video, the filling seems a bit scant for the pie crust. I will 1-1/2 the filling recipe I think.
Also, there is no sugar in the whipped cream. Is this correct? Has anyone added just a touch of sugar?
Also, there is no sugar in the whipped cream. Is this correct? Has anyone added just a touch of sugar?
Cheryl H.
July 16, 2019
A wonderful surprise & perfect for summer. Love the crust. Made it exactly as the recipe was written. I like really tangy lemon, so next time I will add lemon zest to the filling. Simply lovely!
Vinaigrette
July 16, 2019
After all the hubbub about this pie I decided to give it a go. I found it way too sweet. Also, the saltine crust doesn't hold when the pie is sliced. If I make it again I'll put the crackers in the food processor without sugar and add melted butter, which should yield a better piecrust.
Gina H.
July 14, 2019
This was fantastic! Made as directed and it turned out great. I added lemon and lime zest to the top, along with the flaky salt. Next time I'll add a little more butter to the crust.
Chris
July 14, 2019
Made the pie today exactly to the recipe, and yes it is as good as everyone says. It is messy, but most good things are.
Amanda T.
July 13, 2019
Delicious made exactly as is. Last year I made it for an annual summer picnic; the hosts requested it again this year -- and in future years. Very easy to make; a bit messy to cut, but it tastes fabulous. Thank you for a great recipe!
Mary T.
July 12, 2019
This is a very delicious pie. I didn’t expect much from it, but the idea of saltines for the crust was too enticing to pass up. I forgot to chill the crust before putting it in the oven, and it didn’t seem to matter at all. The filling went together like a dream, and I wouldn’t change a thing about the recipe. One tip, though: I tried to use my hands to crush the saltines, and it was so time-consuming I used my processor. I will make this again and again, it is a real keeper. Thank you so much whoever created it, is it really Bill Smith?
tskipbarry
November 27, 2019
For those of us who grew up in Chapel Hill. We know this variation of a chess pie, that Bill Neal published many years ago.
Smaug
December 3, 2019
No. The filling (which is just a key lime filling with lemon substituted) dates to southern Florida in the late 19th century.
Michele
July 11, 2019
Delicious! I had everyone guessing what was in the crust.. Great a big hit for afternoon tea. I will definitely make this again. All the tweaks sound amazing, but it is perfect as is
kauffmannbeard
July 11, 2019
Yes, and it is amazing as written.
Chris
July 12, 2019
Thank you for responding. Sometimes the recipes get overwhelming with all the suggestions. I’ll try it first as written, then tweak if necessary. It’s all good.
Chris
July 11, 2019
Has anyone actually made it to this recipe?
karencooks
July 11, 2019
Yes, I have made the actual recipe several times and it is delicious! I wouldn't change a thing!
Chris
July 12, 2019
Thank you for answering my question. I will try it as is on your recommendation!
jodyrah
July 10, 2019
Easier still...buy an “extra 2 serving” graham crust. Sub in 1/2C each fresh lime and lemon juices or 1 bag of keys limes. 2 cans sweetened condensed milk, 4 eggs. 350’ 15 minutes. Top with 2C heavy cream whipped with 10x and a splash of vanilla.
ClaraLuisa
November 28, 2018
Easy to make and delicious. I followed the recipe exactly. Use a ceramic pie dish (as opposed to glass or metal) and it came out great. Didn't need to wait 4 hours for it to cool before slicing - just one or 1.5 hours is fine.
ClaraLuisa
November 28, 2018
Forgot to say - I actually did alter the recipe slightly - I use an extra half a stick of butter in the crust.
cookycat
August 19, 2018
This pie is so delicious and so easy to make. Made one for a group of friends one Saturday. The next week made one for family just so I could have another piece. Yum!
jenncc
June 7, 2018
Really enjoyed this recipe. And though I loved the idea of the saltine crust, I didn't get the hit of salt that I was hoping for. That said, this was terrific and disappeared quickly at our Mother's Day brunch.
DawnL
July 10, 2019
Maybe using salted butter would give you more of the salty flavor you were hoping for. I may try that when I make it this weekend.
linda
May 30, 2018
Really delicious! Loved the saltine crust - nice change! Easy to make too! Will absolutely make it many more times!
Gj C.
September 6, 2017
I really enjoyed making this summer dessert 🍨 the only things I changed was my pie dish, it was 9 inches and I also decided to do a meringue with the leftover egg whites. That tip came from one of the commenters. I used lemon 🍋 meringue recipe by food52's "Heinstirred"
heather J.
September 1, 2017
This Pacific Beach family greatly prefers a traditional graham cracker crust. Love the filling.
shu-jin_rankin
August 20, 2017
What a GREAT recipe! I made it for a dinner party and go rave reviews. I took the advice of other commenters and made a combo of ritz crackers and potato chips for the crust ingredients (no saltines). HEAVEN.
shu-jin_rankin
August 20, 2017
What a GREAT recipe! I made it for a dinner party and go rave reviews. I took the advice of other commenters and made a combo of ritz crackers and potato chips for the crust ingredients (no saltines). HEAVEN.
Scott B.
August 5, 2017
8 inch pie plate? I thought they were all 9 or 10? I'd hate to have to buy something for this one recipe.
Nancy M.
August 5, 2017
I've made it twice in a 9" pan and it worked very well. I think the crust would be too thick in an 8" pan.
Smaug
July 4, 2019
Eight inch was once a common size, but for some reason has gone completely out of fashion- you can still get 8" pyrex pie plates on ebay, but it'll cost you. You can probably get foil pie plates that size, or thereabouts.
Baking D.
July 26, 2017
If you love this sweet and salty, make chocolate pudding instead of lemon. Delicious! I won an office baking contest with the switch to chocolate.
rudder
July 24, 2017
such a lovely and easy pie, and I love its name! the sweet-tangy-salty combo reminds me of a margarita. will definitely be making this again and again!
Lindsey
July 22, 2017
I made this last night for a group of people that generally don't like dessert and everyone loved it. It is beyond delicious! I made it with lime juice and added the zest and it was phenom!!
Lindsay F.
July 17, 2017
I've made this a few times, always to rave reviews. This past weekend we had a guest who is gluten free so I had to get creative with the crust. As someone else had done, I used Glutino crackers but found them bland and definitely not salty. I used 4.4 oz of them (the entire package) then added 2 1/2 oz of potato chips. It was amazing! The chips really seemed to help hold the crust together as well as adding both salt and crunch. And Lay's potato chips mixed with butter and sugar? Need I say more?? I will be adding potato chips to the crust from now on!
Susanna
July 20, 2017
The potato-chip crust sounds like heaven. Surprised Momofuku Milk Bar hasn't done a crust like this yet (though I know they have chips in their compost cookies).
Elisa
July 17, 2017
I didn't have enough saltines, so I tried ritz type crackers. I added about 1/3 c chopped, toasted salted pistachios. Added a bit of lemon zest to filling, but otherwise followed the very easy recipe. It was delicious!
Nancy M.
July 12, 2017
I hate graham cracker crust, so this looks fabulous to me. I will be making it tomorrow.
April
June 21, 2017
I made this last weekend and it was so good! I used limes instead of lemons, and added their zest to the juice mixture. I also added coconut to the crust.
Likestocook
May 13, 2017
Any chance I could use vanilla extract as substitute for citrus juice and if so, how much should I use?
April
June 17, 2017
No, this won't work because the filling relies on a reaction between the acid in the citrus and the proteins in the egg and milk to set up correctly.
Sharyn G.
October 22, 2016
I used sweetened condensed coconut milk and it is not set after 5 extra minutes baking time. I haven't used this before, so we'll see... going for 5 more.
Sharyn G.
January 4, 2017
I agree.. next time the dairy-free people will have to abstain or suffer ;)
Chel-z B.
January 11, 2017
Sharyn, If you don't mind expending a little more effort, you could set the curd on the stove and pour it in for a quick bake, making it easier to make dairy-free. I will attach my lemon curd recipe, replacing the butter with Melt or Vegan Buttery spread. You could probably use coconut oil but I can't vouch for sure for it!
1/2 c lemon/lime juice
3 tsp zest
1/2 cup sugar
3 eggs
combine ingredients in a pot over medium-low heat. whisk constantly until it starts to leave whisk marks behind and makes a single bubble. turn off heat, stir in 6 tbsp of butter until combined.
then you could pour into the cracker crust, and either chill right away, or give it a reduced bake time and then chill.
1/2 c lemon/lime juice
3 tsp zest
1/2 cup sugar
3 eggs
combine ingredients in a pot over medium-low heat. whisk constantly until it starts to leave whisk marks behind and makes a single bubble. turn off heat, stir in 6 tbsp of butter until combined.
then you could pour into the cracker crust, and either chill right away, or give it a reduced bake time and then chill.
Donna H.
July 6, 2016
It looks awfully close to a recipe I've seen for key lime pie - crust is different, but...pretty much the same. I think I'll try this one with the saltines, looks interesting!
Smaug
March 1, 2022
What strange compulsion is it that drives someone with nothing whatever to say to say it anyway?
MQAvatar
July 5, 2016
The effort to deliciousness ratio for this recipe is off the charts. It's a great recipe to keep in your back pocket because there aren't too many ingredients to remember and the preparation is simple.
I would consider using the lemon/lime zest (since it's there, anyways) to up the flavor and using the extra whites for meringue, but that risks complicating a dead-simple recipe. I'm definitely trying this with Ritz crackers next time.
I would consider using the lemon/lime zest (since it's there, anyways) to up the flavor and using the extra whites for meringue, but that risks complicating a dead-simple recipe. I'm definitely trying this with Ritz crackers next time.
Jeremy A.
June 30, 2016
It turned out GREAT! If you follow the directions exactly, it turns out perfect! I used 2oz. lemon and 2oz. like juice. Also, I garnished it with the coarse sea salt and also lime and lemon zest. I'm going to try using club crackers next time and see how that tastes.
heather
June 16, 2016
I just realized that i used 4 whole eggs, not just the yolks, and i think it's delicious. My only complaint is that the bottom of the cracker crust is soft, not crisp like the sides/edges are. Any suggestions on how to improve this?
Niki
November 26, 2016
Next time just use egg yolks only. It was probably the whites that made the bottom crust soggy.
samanthaalison
March 17, 2016
This was pretty good, but I'm not sure I liked it any better than a standard key lime pie. The crust didn't taste very salty to me - maybe I should have added more salt? It was also pretty crumbly and not especially crisp. Super easy, though.
Hana
February 16, 2016
Followed the recipe exactly as written. So easy to make and so delicious! I will definitely be making this again. The extra sea salt sprinkled at the end is a must :-) Thanks for the recipe!
Donna M.
December 21, 2015
I've been making this pie for awhile now and it's one of my family's favorites. I had the pleasure of eating at Captain Bills (many times) when I was a teenager, always going just for the lemon pie. I remember that his crust was made with Ritz Crackers so that's what I use. I also use the egg whites for meringue. Yummy!
gingerroot
September 13, 2015
This has been in my list and I finally made it for my birthday with two small tweaks. I used Glutino gluten free crackers and fresh lilikoi (passion fruit) juice in addition to lemon. It was the perfect birthday pie!
Third F.
August 11, 2015
Just wondering if this would work in an 8-inch springform pan. Is the crust firm enough that it would release and hold its shape? I'd like to make it this weekend. Thanks!
Megan
August 13, 2015
Did you try it? I left quite a few fairly large hunks of crackers in the crust and found it a bit more crumbly than I was expecting, but it held together better after a day of chilling. Crushing the crackers more finely would have helped, I think. I think if you greased your springform pan, ran a thin knife around the edge after baking, and allowed for plenty of time to chill, it might work. Cutting will probably be messy, but I imagine it would hold together well enough to serve slices.
Megan
August 11, 2015
Yum! I made it with only 3 egg yolks because that's all I had on hand and it still came out great.
JJ A.
August 2, 2015
It would be much more of a "genius" recipe if the egg whites were used within the recipe....how about meringue instead of whipped cream???
Smaug
August 3, 2015
The genius who invented the recipe, evidently a Florida fisherman a century or so back, did in fact use meringue- there was practically no refrigeration in the area at the time.
Carolyn
August 1, 2015
Beware if you're making this pie in Canada. Our sweetened condensed milk comes in 300ml cans which is equal to about 10 oz. The recipe calls for a 14oz can. I just made this pie for a dinner party then realized I didn't put enough milk in. I'm hoping it still turns out o.k. :(
Smaug
July 31, 2015
The filling is simply a standard key lime pie filling (if you make it with key lime juice). Most people cook it nowadays, but if you trust your eggs, it will thicken without cooking (the traditional method).
Alice
April 25, 2018
Yes, I made it and it wasn't spectacular. Just a (key)lime pie with a salty crust. Very ordinary.
Carolyn C.
September 3, 2019
I was wondering when someone would mention the non-cook method. Supposedly the lemon “cooked” the eggs yolk, salmonella also being less prevalent with farm fresh eggs. Thx for your posts. History matters.
Mary
July 31, 2015
This was so easy to make, and soooo delish! And, a pinch of salt on top of the whipped cream=Wow! Best. Pie. Ever.
karencooks
July 20, 2015
I made this pie over the weekend and it was delicious! The saltine cracker crust and lemon filling was a perfect combination! I will add a little lemon zest the next time I make it to add more lemon punch!
Pam
April 25, 2015
I made this today and loved it, but I have a question for the other foodies.... Would you be able to store this pie for more than a day with homemade whipped cream? Or would it get deflated and watery? Also, has anyone else tried to use a whipped cream cheese topping (whipping cream, a bar of Philly, and some powdered sugar?) The plain ole' stuff was good, but it seemed like I could doll this up a bit.
TaraP
April 25, 2015
If we have leftovers (rarely), they are quite delicious for breakfast the next morning. We save both pie and whipped cream in the Glad food storage container.
Smaug
July 31, 2015
You can stabilize the cream with gelatine (about 1 tsp./c, if I recall)- it needs to be dissolved and then melted (usual way to handle it) and added to the cream when it's most of the way whipped.
Smaug
July 31, 2015
There was also an article (I think on this site) recently about stabilizing cream with sour cream or cream cheese- haven't tried that.
BlackMagwitch
July 20, 2019
I simply keep these separate when storing in the refrigerator and add the cream topping upon serving.
jakestavis
March 29, 2015
this pie is phenomenal. i'm wondering if anyone has tried making it for passover, using matzah instead of saltines for the crust?
supershirl
May 14, 2015
Jake, it's past Passover but wanted to share that I've made this matzo crusted cheesecake w great success. http://www.epicurious.com/recipes/food/views/passover-lemon-cheesecake-242023
weshook
March 14, 2015
I love saltiness so this recipe has been calling to me. I made it tonight and it's chilling for tomorrow night's dessert. I just trusted that the amount of butter was right, so it may be crumbly since I never got a dough. I figured that it would be like Graham cracker crust. Anyway, I didn't put it all in the pie tin and a few the rest of the prepared crumbs with a spoon. Anxiously waiting for dessert.
TaraP
January 23, 2015
This made a wonderful and simple dessert. I used Meyer lemons and also grated in some lemon peel for extra tang. For topping, I passed around a can of Rediwhip - who doesn't like playing with their dessert? Next time I think I'll experiment with a pretzel crust.
Harriet L.
December 4, 2014
I made this last night and it is absolutely divine and so easy to whip up! The combination of salty and sweet is to die for! I will definitely make this again!
bookjunky
September 2, 2014
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.
Made it in a 9" pie pan, BTW and it fit very well.
lonewolf
September 1, 2014
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!!!!
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!!!!
glutwin
January 16, 2015
I want to really, really attempt the saltine/oyster cracker riff AND your version involving a "crunchy coconut shortbread" crust…Could you pretty please share your personal take on Key Lime Pie with sour and whipped cream? Appreciating mightily any enlightenment!
John O.
August 31, 2014
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...
Briget L.
August 28, 2014
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!
love T.
August 17, 2014
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!
Sam
August 16, 2014
Made this tonight - added more butter to make the crust stick, and baked a little longer - fantastic!
Christy F.
August 16, 2014
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.
Allison T.
August 16, 2014
I have never heard of a pie like this but it sounds wonderful! Light and refreshing, perfect for summer.
www.lashesanddashes.com
www.lashesanddashes.com
Beth100
August 15, 2014
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!
jgboston
August 6, 2014
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!!!
Danielle C.
August 4, 2014
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!
Lindsay F.
August 4, 2014
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!!
anna O.
August 4, 2014
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?
Bill G.
August 4, 2014
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.
barry S.
August 3, 2014
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"....
Also, if you fold egg whites into cond milk mixture, and then bake. Quite a nice easy quick "fake cheesecake"....
Bill G.
August 3, 2014
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!
kim!
August 3, 2014
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!
Señora H.
August 2, 2014
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!!
Slem
August 1, 2014
Can you make ahead and freeze this?
Kristen M.
August 1, 2014
Do you mean eating it frozen? That might be interesting. I wouldn't try to freeze and thaw though (it would get soggy).
CHeeb
August 1, 2014
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!!!
martha
July 31, 2014
No sugar in the whipped cream?
Tamara
August 2, 2014
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.
kauffmannbeard
July 31, 2014
Can this be made ahead and if so, would you refrigerate it overnight, or leave it out?
Kristen M.
August 1, 2014
I'd keep it in the refrigerator (it's meant to be served cold). The bottom crust gets a little soft on day 2, which isn't a bad thing, but I prefer the contrast of crunchy crackers on the bottom.
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?
Danielle C.
July 26, 2014
is the crust suppose to hold together in a ball? mine is more like a graham cracker type crust you press in the pie dish
Kristen M.
July 26, 2014
In my experience, it was a little looser than a ball, but did stick together when pressed together. You might also want to check out the step-by-step photos on the article page: https://food52.com/blog/10904-bill-smith-s-atlantic-beach-pie
polly
July 25, 2014
I'm looking forward to this! Baking the saltines as I type! Thank you for these unusual but yummy recipes!
EmilyC
July 24, 2014
Will this recipe work as written in a 9-inch pie pan? I don't own an 8-inch one. Thanks!
clementscooks
July 25, 2014
yes it would- your crust and your filling will just be slightly thinner, but no less delicious!
clementscooks
July 25, 2014
I made it in a 9" pan and doubled the filling (we like a thicker filling) and it was delicious. Next time I would perhaps do the crust at 1 1/3 of the recipe for added thickness.
Catherine
July 24, 2014
Can't wait to try this! Just one question please? Do you use Saltines with salt on top or the ones with no salt??
Kristen M.
July 24, 2014
I used the salted kind (and it wasn't too salty). The unsalted kind would also work, but the salt balances out the sweet filling nicely.
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