Atlantic Beach Pie is a lemon pie with a saltine cracker crust. It was created by Bill Smith and served at Crook's Corner Restaurant in Chapel Hill, NC. This pie is great in the summer or anytime of year.
Atlantic Beach Pie
1 and a half sleeves of saltine crackers
3 tablespoons sugar
1 stick of butter softened
4 egg yolks
1 14 oz can sweetened condensed milk
1/2 cup lemon juice (you can use lime juice is you like)
Zest of one lemon (optional)
Whipped cream
Preheat oven to 350 degrees.
Crumble crackers by hand. Add the sugar and combine. Using your hands, mix the butter with the crackers until the butter is fully combined and the cracker mixture can hold together. Spread in a 9 inch pie plate. Refrigerate the crust for 15 minutes then place in the oven for 15-18 minutes, until the crust is golden.
While the crust is cooling, whisk together the egg yolks, sweetened condensed milk, and lemon juice. Pour the mixture into the crust and bake in the oven for 15-18 minutes until the crust is set.
Remove from oven and allow to cool completely. Place in the refrigerator (preferably overnight) to get cold. Before serving, top with whipped cream.
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