Description

Atlantic Beach Pie is a refreshing, tangy dessert perfect for Easter or anytime you want a light, citrusy treat. This no-bake pie features a crunchy saltine cracker crust combined with a luscious, smooth lime and lemon custard filling, topped with fluffy whipped cream and zesty citrus garnish. The pie is baked just long enough to set the filling and crust, then chilled to perfect coolness, making it a delightful combination of creamy and crunchy textures with a balanced sweet-tart flavor.

Ingredients

Scale

Crust

1 1/2 sleeves saltine crackers (about 60 crackers or 6 ounces)
1/2 cup salted butter, melted
1/4 cup granulated sugar

Filling

1 (14-ounce) 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 1–2 lemons)

Topping

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
Lime or lemon zest, for decoration

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Instructions

Prepare the Crust: Preheat your oven to 350℉ (177℃). Finely crush the saltine crackers using a food processor or by placing them in a heavy-duty ziplock bag and smashing with a rolling pin until evenly ground. In a bowl, combine the crushed crackers with melted butter and granulated sugar, mixing until fully moistened.
Form and Bake Crust: Firmly press the crust mixture into the bottom and sides of a 9-inch pie plate, creating a thick and even layer. The crust may be crumbly but should hold together. Freeze the crust for 10 minutes to help it set. Then bake in the oven for 16-20 minutes until it turns lightly golden brown, which enhances the toasty flavor and gives crunch. Remove from the oven and set aside to cool.
Prepare the Filling: In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and creamy. Add the fresh lime juice and lemon juice and whisk again until fully combined. Pour this citrus custard mixture evenly into the baked crust.
Bake the Pie: Bake the filled pie for 15 minutes until just set but still slightly jiggly in the center. Remove from the oven and transfer to a cooling rack. Let the pie cool to room temperature for 1 hour, then place it in the refrigerator to chill for at least 2 hours to fully set the filling and cool down.
Make the Whipped Cream Topping: Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl using an electric mixer on high speed until medium-stiff peaks form. This whipped cream will be light and airy, a perfect balance to the tangy filling.
Assemble and Serve: Spoon or pipe the whipped cream on top of the chilled pie, leaving a small border of the filling visible around the edges. Finish by garnishing with lime or lemon zest—or both—for an extra citrus aroma and pretty presentation. Slice and serve the pie cold for best texture and flavor.

Notes

Storage: Refrigerate leftovers for up to 4 days. Note that the crust will soften over time but the flavor will remain delicious.
Make-Ahead Instructions: You can prepare the crust and filling up to 4 days in advance. Keep covered in the refrigerator without adding the whipped cream topping until ready to serve.
Substitutions: Use either all lime juice or all lemon juice (1/2 cup total) if you prefer one citrus flavor. Ritz crackers are a good alternative to saltine crackers for the crust.