Atlantic Beach Pie

5 from 9 votes

This easy pie recipe has a crumbly crust with a smooth filling and a fluffy and creamy whipped cream topping.

Prep Time15

Cook Time30

Chilling time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 545kcal

Preheat the oven to 350°F (177°C).
Add the crackers and sugar to a food processor and pulse until the crackers are crushed into crumbs.
Slowly add the butter until the crumbs are well-coated.
Firmly press the crumbs into a 9-inch pie dish or pan. Use the base of a flat-bottomed glass to help pack the cracker crumbs into the pie dish. You’ll want the crust to be as packed as possible to prevent it from crumbling too much when you slice the pie.
Bake the crust for 15 minutes. Let the crust cool as you make the pie filling.

Whisk together the condensed milk, egg yolks, lemon juice, lime juice, and salt in a large bowl until smooth.
Pour the filling into the cooled pie crust, then bake the pie for 15-20 minutes or until the filling is still slightly jiggly in the middle. Keep an eye on the pie while it is baking. If you overbake the filling, it will come out rubbery, so you’ll want it to come out of the oven slightly jiggly.
Rest the pie for about an hour or until it reaches room temperature. Cover the pie with plastic wrap, then place it in the refrigerator for 4 hours or until the pie filling is set.

Chill the bowl and beaters for 10 minutes in the freezer.
Use an electric mixer to whip on high speed the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spoon the whipped cream evenly on top of the pie. Garnish with lemon and lime zest if desired, and serve chilled.

Storage: Place plastic wrap over the pie, and store it in the refrigerator for up to 3 days. The pie crust may get soggy after that.
Freezing: Cover the pie with plastic wrap and foil to prevent freezer burn, and store the pie in the freezer for up to 2 months. Place the pie in the refrigerator overnight to thaw.
Butter: Using salted butter instead of unsalted butter for the crust may add extra saltiness to the pie, but you can add 1/3 cup of sugar instead of 1/4 cup of sugar.
Juice: You can use bottled instead of fresh lemon and lime juice. You can also use all lemon juice or lime juice but I like the combination of both!
Whipped cream: To save time you can use whipped topping instead of making the whipped cream.