Atlantic Beach Pie

Today’s Sunday Funday theme is Lemon-Lime and I have the best recipe!

I was watching a show called Crime Scene Kitchen where contestants have to use their detective skills to guess what dessert was made in a kitchen based off the clues left behind and then recreate it.  I always watch the show with my computer close by, since I am always googling the unique desserts they come up with!

The first episode featured Atlantic Beach Pie, unique with its lemon-lime custard filling and saltine cracker crust.  I absolutely knew I had to try it! The pie filling was luscious and delicious.  I took the pie to a BBQ and everyone was raving!  This one is a must-make!

Check out more Lemon-Lime recipes:

• Culinary Cam: A Citrusy Sweet and a Savory: "The Actual Good Meringue" Lemon Pie + Calamari-Lime Salad 
• Amy’s Cooking Adventures: Atlantic Beach Pie 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Deviled Eggs with Basil, Capers, & Lemon Zest 
• Cook with Renu: Fresh Mint Chocolate Lemon Bark 
• Mayuri’s Jikoni: Lemon Linguine 
• A Day in the Life on the Farm: Margarita Tiramisu 
• Sneha’s Recipe: No Oil Less Salt Lime Pickle 

Atlantic Beach Pie

Recipe from Southern Living

Crust

1 sleeve saltine crackers (about 37)

6 tablespoons butter, melted

3 tablespoon sugar

1 egg white

Filling

1 (14 ounce) can sweetened condensed milk

4 egg yolks

¼ cup freshly squeezed lime juice (from 2-3 limes)

¼ cup freshly squeezed lemon juice (from 1-2 lemons)

Topping

1 ½ cups heavy whipping cream

5-6 tablespoons powdered sugar

Lemon & lime zests

Place the crackers into the bowl of a food processor and pulse until fine.  Add the butter, sugar, and egg white and pulse until combined. (If you don’t have a food processor, crush and mix by hand)

Press the crust firmly into a 9-inch pie plate and freeze for 10 minutes.

Preheat the oven to 350 degrees F.  Bake the crust for 20 minutes.

Remove from oven and cool slightly.

Whisk together the sweetened condensed milk and egg yolks until smooth.  Add the lime and lemon juice and whisk until smooth and combined.

Pour the filling into the slightly cooled crust.  Bake for 15 minutes or until the center is just set.

Cool on a wire rack to room temperature, at least 1 hour.  Move to the refrigerator and chill for 2-4 hours.

Place the heavy cream into a stand mixer fitted with a whisk attachment.  Whisk on high until stiff peaks form.  Add the powdered sugar and whisk for another minute or until combined.

Load the whipped cream into a piping bag fitted with a large tip and pipe the whipped cream onto the pie, leaving a visible edge of crust and custard.  Garnish with lime and lemon zest.  Serve immediately.