Can I use bottled lemon and lime juice for Atlantic Beach Pie?
If you only have bottled juice on hand, you can use it in this recipe. However, to get the best Atlantic Beach Pie, it is worth squeezing fresh juice. The flavor is brighter, sweeter and more vibrant, which makes the pie even more delicious.
How to serve Atlantic Beach Pie?
The best way to serve this pie is fresh, with plenty of whipped cream on top and slices of lemon and lime for a special touch. Make the pie the night before (or at least several hours before) eating time, but wait until serving time to top it with whipped cream and citrus slices.
YIELDS: 8 serving(s)
PREP TIME : 15 mins
TOTAL TIME: 3 hrs 55 mins
Ingredients
FOR THE CRUST:
- 6 oz. saltine crackers
- 1/2 c. unsalted butter, softened
- 1/4 c. granulated sugar
FOR THE FILLING:
- 14 oz. sweetened condensed milk
- 4 large egg yolks
- 1/4 c. lemon juice
- 1/4 c. lime juice
FOR SERVING:
- 2 c. whipped cream or whipped topping
- Lemon and lime slices
Directions
- Preheat oven to 350°.
- For the crust: Coarsely crush the crackers (you should end up with about 2 1/4 cups). Combine crushed crackers, butter, and sugar in a medium bowl. Stir until well combined and the crumbs hold together when pressed with your fingers. Press the crust mixture into the bottom and up the sides of a 9-inch pie pan. Freeze the crust for 10 minutes. Bake the crust on the middle rack of the oven for 20 to 25 minutes or until golden brown. Set the crust aside to cool slightly, about 10 minutes.
- For the filling: Whisk together the sweetened condensed milk, egg yolks, lemon juice, and lime juice until smooth. Pour the filling into the baked crust. Return the pie to the oven and bake until the center of the filling is just set, about 15 minutes. Cool the pie on a wire rack at room temperature for 1 hour, then refrigerate until cold, at least 2 hours or up to overnight.
- Top the pie with whipped cream (or whipped topping) and citrus slices just before serving.
