Home   |   Get A Library Card   |   Library Events   |   My Account   |   Location & Hours  MCLS Apps  MCLS Apps  MCLS Apps
Madison County Library System
Search MCLS Now

Selected Website Search Website    Selected Website Search Library Catalog

June 30, 2021   |  News

Atlantic Beach Pie

Atlantic Beach Pie

I have seen this recipe several times, but finally decided to try it after seeing it as a featured dessert in this month’s Southern Living. This pie is best described as key lime meets lemon meringue and is the perfect refreshing dessert for hot summer days. I love all things citrus, but I’m not a fan of meringue so the whipped cream topping on this pie makes it all the better. I’m still not sure how I feel about the saltine cracker crust. I liked the bit of saltiness it added to the pie, but it was different from what I was expecting. The recipe also suggested using Ritz crackers or Captain’s Wafers (graham cracker would be too sweet) so I think I’ll give it another go using Ritz – any excuse to make this delicious pie again!


1 ½ cups finely crushed saltine crackers (about 1 sleeve of crackers)
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 large egg white, lightly beaten
1 (14-oz.) can sweetened condensed milk
4 large egg yolks
¼ cup fresh lime juice (from 2 large limes)
¼ cup fresh lemon juice (from 2 lemons)
1 ½ cups heavy whipping cream
¼ cup powdered sugar
Lemon and lime zests, for garnish

Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze 10 minutes.
Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.
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.

Bake at 350°F until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.
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 ½-inch border of custard showing around crust. Garnish with lemon and lime zests, if desired. Pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping just before serving.
[Atlantic Beach Pie ]

Go Back

About Us

Library Board

Policies

MCLS Intranet

Get A Library Card

Volunteer

Jobs @ MCLS

Suggest a Purchase

Contact Us

FAQs

Madison County Library System
102 Priestley Street
Canton, MS 39046
601-859-7733

Website partially funded by the federal Library Services and Technology ACT(LSTA) and administered by the Mississippi Library Commission (MLC) for the Institute of Museum and Library Services (IMLS).

© www.MCLSms.org - - All Rights Reserved

Site by www.chrisalford.com