Atlantic Beach Pie


A marriage of lemon icebox and Key lime pies with a hint of savoriness, this citrusy dessert is the ultimate finale to a summer seafood supper.

Atlantic Beach Pie
  • 3½ cups crushed saltine crackers*
  • 1 cup unsalted butter, melted
  • ¼ cup sugar
  • 1 teaspoon kosher salt, divided
  • 3 cups sweetened condensed milk
  • 9 large egg yolks
  • 2 tablespoons lightly packed lemon zest
  • 1 tablespoon lightly packed lime zest
  • ¾ cup fresh lemon juice
  • ⅓ cup fresh lime juice
  • Whipped topping, to serve
  • Garnish: lemon and lime slices
  1. Preheat oven to 350°.
  2. In a large bowl, whisk together crushed crackers, melted butter, sugar, and ½ teaspoon salt until well combined and mixture holds together when pressed. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 10-inch cast-iron skillet.
  3. Bake until crust is lightly browned, set, and fragrant, about 15 minutes. Let cool for 30 minutes on a wire rack. Leave oven on.
  4. In a large bowl, whisk together condensed milk, egg yolks, lemon and lime zests, lemon and lime juices, and remaining ½ teaspoon salt until well combined. Spread mixture into prepared crust.
  5. Bake until filling is set around the edges but barely jiggles in the center when skillet is gently shaken, about 30 minutes. Let cool completely on a wire rack.
  6. Refrigerate until cold, at least 2 hours or up to overnight. Spread whipped topping onto pie just before serving. Garnish with lemon and lime slices, if desired.
KITCHEN TIP: Watch the pie carefully toward the end of the bake time so it doesn’t overbake. The residual heat of the skillet will fully set the pie and firm up the center as it cools.

*We used Original Premium Saltine Crackers.