Atlantic Beach Pie
I had my doubts about using saltine crackers for a pie shell, but the salty, crumbliness is an amazing complement to the smooth, sweet-tart citrus filling in this pie, which is credited to Bill Smith at Crook’s Corner in Chapel Hill, NC, and was adapted on the Food52 website. When I make the pie, I add a little citrus zest to the top.
For the crust:
- 1 1/2 sleeves of saltine crackers about 6 ounces or 60 crackers
- 1/2 cup softened unsalted butter
- 3 Tbs. sugar
For the filling:
- 1 14- ounce can sweetened condensed milk
- 4 egg yolks
- 1/2 cup lemon or lime juice or a mix of the two
- Fresh whipped cream for garnish
- Coarse sea salt for garnish
- Lemon or lime zest for garnish
- Preheat oven to 350°F.
- Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
- While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling is set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a a sprinkling of sea salt and citrus zest.
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