This sweet Atlantic Beach Lemon Pie is tangy and creamy. It is made with sweetened condensed milk and eggs and baked in a saltine cracker crust. Enjoy this sweet treat any time of the year.
History of Atlantic Beach Lemon Pie
Originating from North Carolina, Atlantic Beach lemon pie first appeared on the menu at Crook’s Corner in Chapel Hill, created by Bill Smith. Inspired by nostalgia for beach restaurants that served lemon pie, he introduced it to eager patrons. Its popularity soared thanks to numerous magazine features and food writers sharing the recipe.
The Crust
Initially, Bill Smith planned to use buttery Ritz crackers for the pie crust, but he adapted the recipe using saltines—what he had on hand in his restaurant kitchen. This twist provided a unique texture that works beautifully in this pie. The recipe yields a generous crust, perfect for a deep-dish pie. For a standard 8-inch pie pan, refer to the notes section to adjust the ingredient amounts for a smaller pie dish.
Chilling the Atlantic Beach Lemon Pie
For the best flavor, serve the pie chilled, ideally the day after it is made. If you’re in a hurry, quick chill it in the freezer. Allow approximately 4 hours of refrigeration time to ensure it sets properly.
Eggs
When preparing the pie, use a mixer with a whisk attachment to thoroughly beat the eggs. You can also whisk them by hand vigorously before mixing in the remaining ingredients. Just remember, whisking can create bubbles! To eliminate surface bubbles once the filling is in the crust, use a toothpick in a gentle zig-zag motion.
Salt for Atlantic Beach Lemon Pie
This pie is finished with a sprinkle of sea salt, a nod to its coastal origins. The original recipe suggests topping it with whipped cream and then adding the salt. However, you can also sprinkle it directly over the lemon filling. The salt balances the sweetness, enhancing the pie’s flavor without overwhelming it. For those watching their salt intake, feel free to skip it; the pie will still taste fantastic!
Another Tangy Condensed Milk Recipe
Click here for a Key Lime Pie recipe with an almond crust.
Other Lemon Recipes You Might Like
Atlantic Beach Lemon Pie
Equipment
- (1) 8 or 9-inch deep dish pie pan
- mixer with whisk attachment (optional)
- food processor or electric chopper (optional)
Ingredients
Crust
- 1 ½ sleeves saltine crackers (about 54 crackers) (can substitute Ritz crackers)
- ½ cup unsalted butter, melted
- 3 tablespoons granulated sugar
Filling
- (1) 14-ounce can sweetened condensed milk
- 4 egg yolks
- ½ cup lemon juice
- Whipped cream
- ⅛ teaspoon coarse sea salt
Instructions
Crust
- In a food processor, combine the saltine crackers, sugar, and melted butter. Pulse until the crackers are coarsely chopped.
- Press the mixture into a pie dish, using a cup or a tamper to compact it well, including the sides. (See the note below for adjusting the crust amount for smaller pie dishes.)
- Chill the crust in the refrigerator for 15 minutes. Preheat the oven to 350°F and bake the crust for 13 minutes.
Filling
- While the crust cools, beat the eggs in a large bowl using the mixer’s whisk attachment or by hand until well combined.
- Mix in the sweetened condensed milk and lemon juice until evenly blended.
- Pour the filling into the crust and bake for 16 minutes, until the center is slightly jiggly.
- Cool the pie for an hour, then place it in the refrigerator for at least 4 hours or until it is cold. Serve cold with whipped cream and the sea salt sprinkled on top.
Notes
Alternative Method for Crust Making
If you don’t have a food processor, place the crackers in a sealed bag and crush them using a rolling pin (remove the trapped air before crushing). Then, combine with melted butter and sugar in a bowl.Pie Dish Size
This recipe is ideal for an 8- or 9-inch deep-dish pie pan. Adjust the crust amounts for a regular 8-inch pan by using these amounts:- One sleeve of saltine crackers (about 36 crackers)
- Two tablespoons of granulated sugar
- Six tablespoons of melted butter