Lets go #piestr
Now that the weather is starting to get nice (at least in NA), let me share one of my favorite summer pies: Atlantic Beach Pie. Got the recipe from Southern Living a while ago. Its SUPER easy to make. If you’ve never made a pie before, this is a great first pie. Its got a saltine cracker crust that adds some sweet and salty contrast, and the filling is tart and bright. Perfect for a hot afternoon at the beach or a cook out.
1.5 cups finely crushed saltine crackers (from one sleeve)
6 TBSP unsalted butter, melted
3 TBSP granulated sugar
1 large egg white, lightly beaten
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/4 cup fresh lime juice (from 2 large limes)
1/4 cup fresh lemon juice (from 2 large lemons)
1.5 cups heavy whipping cream
1/4 cup powdered sugar
Lemon and lime zests for garnish
1. Preheat oven to 350F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze for 10 minutes.
2. Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to wire rack; cool slightly, about 10 minutes.
3. Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust.
4. Bake at 350F until center is just set, about 15 minutes. Transfer to wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.
5. Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spread whipped cream topping over chilled pie, leaving about a 1/2 inch boarder of custard showing around crust. Garnish with lemon and lime zest, if desired. Pie can be stored, covered, without whipped cream topping in the refrigerator up to 4 days. Spread with topping just before serving.
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