Garlic Butter Chicken Bites

Atlantic Beach Pie

Bright, sunshiney citrus wrapped in a lightly salty, buttery crust—that’s the magic of Atlantic Beach Pie. This coastal classic blends lemon–lime tang with a sweet, silky custard and an irresistibly crisp cracker crust. It’s the dessert you crave after a seafood dinner, the one you bring to barbecues, and the pie that somehow tastes exactly like a beach breeze feels. The best part? It’s simple to make, requires no special tools, and sets beautifully in the fridge for an easy make-ahead finale.

 

What Makes Atlantic Beach Pie Special

• Tangy–sweet balance: Fresh lemon and lime juices brighten rich, milky custard.
• Signature crust: A salted cracker crumb crust delivers toasty crunch and a gentle briny note.
• Foolproof texture: Sweetened condensed milk + egg yolks create a velvety, sliceable custard without fuss.
• Make-ahead friendly: Chills to perfection; flavor improves as it rests.
• Year-round dessert: Feels summery, yet citrus is best in winter—win/win.

Ingredients (9-inch Pie, 8 Servings)

For the Salted Cracker Crust

• 6 ounces (about 170 g) salted crackers (≈ 1½ sleeves), crushed to fine crumbs
• 1/3 cup (65 g) granulated sugar
• 10 tablespoons (140 g) unsalted butter, melted and slightly cooled
• Optional: 1 tablespoon lemon zest for aromatic crust

For the Citrus Custard

• 1 can (14 oz / 396 g) sweetened condensed milk
• 4 large egg yolks (save whites for another use)
• 1/3 cup (80 ml) fresh lemon juice
• 1/4 cup (60 ml) fresh lime juice
• 1 teaspoon finely grated lemon zest
• Pinch of fine sea salt

For Serving

• Lightly sweetened whipped cream or whipped topping
• Lemon or lime zest curls
• Flaky sea salt (tiny pinch, optional)

Step-by-Step Instructions

1) Make and Bake the Crust

1. Heat the oven to 350°F (175°C). Lightly butter a 9-inch pie plate.
2. Crush the crackers into fine crumbs (a food processor or a zip-top bag + rolling pin works). You want sand-like crumbs with a few tiny flakes for texture.
3. Stir crumbs with sugar and melted butter until they look like damp beach sand and hold when pressed. If overly dry, add 1–2 teaspoons more butter.
4. Press firmly into the bottom and up the sides of the pie plate. Use a flat-bottom measuring cup to compact for clean slices.
5. Bake 12–14 minutes until fragrant and lightly golden. Cool on a rack while you prepare the filling.

2) Whisk the Custard

1. In a medium bowl, whisk egg yolks until smooth. Add sweetened condensed milk and whisk until glossy and uniform.
2. Whisk in lemon juice, lime juice, lemon zest, and a tiny pinch of salt. The mixture will thicken slightly as the acids meet the milk—this is good.

3) Fill and Bake

1. Pour the custard into the warm crust. Rap the plate gently on the counter to pop surface bubbles.
2. Bake at 350°F (175°C) for 14–18 minutes, until the edges are set and the center still has a soft wobble (like gelatin). Do not overbake.
3. Cool to room temperature, then refrigerate at least 4 hours (preferably overnight) until fully set and sliceable.

4) Finish and Serve

1. Dollop or pipe whipped cream over the chilled pie.
2. Grate fresh zest on top and finish with a few flakes of sea salt if you love that sweet-salty pop.
3. Slice with a warm, dry knife for the cleanest cuts.

Pro Tips for Bakery-Smooth Results

• Fresh juice matters: Bottle citrus works in a pinch, but fresh lemons and limes give brighter flavor and better set.
• Don’t skip the chill: The custard continues to firm in the fridge; rushing leads to slumpy slices.
• Balance the salt: Salted crackers vary. If your crumbs taste very salty, reduce added sugar slightly or use half salted/half unsalted crackers.
• Compact that crust: Pressing firmly prevents crumbling and keeps slices intact.
• Watch the wobble: Pull the pie when the ring is set and the center jiggles gently—custard sets further as it cools.

Flavor Variations

• All-lemon or all-lime: Use 1/2 cup of your favorite single citrus for a more focused flavor.
• Grapefruit twist: Swap half the lemon–lime juice for ruby red grapefruit (add an extra teaspoon of zest for punch).
• Coconut cream top: Whip coconut cream with a touch of sugar and vanilla for a dairy-free finish.
• Gingersnap edge: Replace 1/3 of the cracker crumbs with crushed gingersnaps for a warm spice undertone.
• Frozen dessert bar: Bake in an 8-inch square pan, chill, slice into bars, and serve cold for picnics.

Serving Ideas

• Pair with fresh berries or macerated strawberries for color and acidity.
• Shave white chocolate or toasted coconut over the whipped cream.
• Serve tiny wedges alongside espresso or iced coffee for contrast.
• For a seaside spread, plate with salt-and-vinegar peanuts and citrus slices.

Make-Ahead, Storage & Freezing

• Make-ahead: Bake up to 24 hours before serving; garnish just before slicing.
• Fridge: Cover and refrigerate for 3–4 days. The crust stays crisp for the first two days, then gradually softens.
• Freezer: Chill until set, wrap well, and freeze up to 1 month. Thaw overnight in the fridge; add whipped cream after thawing.

Troubleshooting

• Crumbly crust: Not enough butter or compaction. Next time, add 1–2 tsp more butter and press more firmly.
• Runny custard: Underbaked or under-chilled. Bake to a gentle wobble and chill at least 4 hours (overnight preferred).
• Overly tart: Your lemons may be extra zingy. Add 1–2 teaspoons sugar to the filling next time or increase whipped cream topping.
• Too salty: Brands vary; reduce cracker amount slightly or use part unsalted crackers.

Frequently Asked Questions

Can I use graham crackers instead of salted crackers? Yes, the pie will taste like a citrus cream pie with a classic graham crust—less seaside, more bakery. Reduce added sugar in the crust by 1 tablespoon since grahams are sweeter.

Do I need a mixer? No. A whisk and a couple of bowls are plenty; the filling is very forgiving.

Whole eggs or yolks only? Yolks only. They thicken and enrich without aerating, which keeps the custard silky.

Can I use evaporated milk? Not as a direct swap. Sweetened condensed milk is critical for sweetness and texture. If using evaporated milk, you’d need to adjust sugar and the bake will differ.

How do I get neat slices? Chill thoroughly, wipe and warm your knife between cuts, and avoid cutting through mounds of whipped cream if you want perfectly sharp edges.

Nutrition Snapshot (Estimate per slice, 1/8 pie)

• Calories: ~380
• Carbohydrates: ~42 g
• Protein: ~7 g
• Fat: ~20 g
• Sodium varies by cracker brand

Values are approximate and will vary with crust thickness, cracker brand, and toppings.

Final Thoughts

Atlantic Beach Pie is proof that brilliance can be simple: a few pantry staples, a squeeze of fresh citrus, and a crumb crust that tastes like a day at the shore. It’s unfussy yet elegant, nostalgic yet fresh, and it never fails to disappear slice by slice. Keep this recipe in your back pocket for whenever you need a dessert that travels well, thrills a crowd, and delivers bright flavor in every creamy bite. One forkful, and you’ll understand why this pie has earned cult-favorite status.

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