Baby, I love me an Atlantic Beach Pie. My recipe gives you lemon meringue and key lime vibes in one dessert. Plus, I add a salty cracker pie crust for that mix of salty and sweet. You can prep this dessert in minutes too so it ain’t super fussy. Get into it.
This post may contain affiliate links. Read our disclosure policy.
How to Make Atlantic Beach Pie
Step 1: Crush the crackers and combine with sugar and melted butter. Press the mixture evenly into the pie pan, working your way up the edges pressing firmly. Chill for 15 minutes, preheating the oven in the meantime. Bake the crust for 20 minutes, or until golden-brown. Set aside to cool.
Step 2: Combine the egg yolks, condensed milk, vanilla, and both zests. Add in the citrus juice, whisking vigorously until smooth and combined.
Step 3: Pour the filling into the (mostly) cool crust and bake for about 20 minutes. Set the pie out to come to room temperature, then cover and refrigerate for at least 4-6 hours (overnight is best).
Step 4: Once ready to serve, make the whipped cream by whipping together heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or dollop the cream on top of the pie and garnish with as much, or as little, flaky sea salt as you’d like.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Atlantic Beach Pie recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Crust
- 2 1/2 cup ritz crackers
- 1/2 cup unsalted butter room temperature
- 3 tbsp granulated sugar
For the Filling
- 14 oz sweetened condensed milk
- 4 egg yolks room temperature
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup fresh squeezed orange juice
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tsp vanilla extract
For the Whipped Cream Topping
- 2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- pinch of kosher salt
- Maldon coarse sea salt for garnish / optional
Instructions
For the Crust
- Preheat the oven to 350 degrees.
- Using your hands, or a food processor, crush the ritz crackers finely but not to dust. Add the sugar, then knead in the softened butter until the crumbs hold together like dough.
- Press the “dough” into an 8-inch pie pan. Chill for 15 minutes, then bake for 20 minutes or until the crust is fragrant and golden-brown.
- Remove the crust from the oven and set it on the counter to cool. It doesn’t need to be cold, but give it at least 10 minutes to set a bit.
For the Filling
- While the crust is cooling, set out a large bowl and whisk together the yolks, condensed milk, lemon zest, and orange zest. Slowly add in the citrus juice, whisking until fully combined.
- Pour the filling into the shell and bake for 18-20 minutes. The pie is ready once the edges are set and the middle only slightly jiggles.
- Set the pie out to cool to room temperature, then cover with aluminum foil and refrigerate overnight.
For the Topping
- In a mixing bowl, beat the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff. Spread over the pie and return to the refrigerator until serving time.
- Sprinkle coarse sea salt over the top of the whipped cream, slice, and serve!
Notes
Nutrition
Recipe Tips
- Be Careful: When you use your food processor, don’t grind your crackers to pure dust. It’s best to have different textures and sizes.
- Slight Jiggle: Don’t overbake the filling. You want a lil jiggle so the custard stays creamy. Don’t worry if it doesn’t seem totally set. It will continue to set up.
- Swap: If you don’t feel like making the whipped cream, store bought whipped topping is all good too boos.
pinterest 
facebook 
twitter 
email
I made this yesterday I cut it today and it is Delicious.
Hi! I’m from the Crystal Coast and LOVE seeing this hometown recipe on your blog! Ritz crackers are gold back home. If you like this, look for the pineapple casserole recipe. These two cracker gems would be lined all the way down the table at our church lunches when I was growing up. You had to try a little of each dish as to not hurt any of the ladies feelins’. Totally worth the stomach ache!
I made this for my Easter brunch for the first time and my family raved about it! I used melted butter as described in the post, not the softened butter as directed in the actual recipe. I also decreased the baking time on the crust to 15 minutes and put on a crust protector when baking the entire pie. I’ll definitely be adding this to my dessert repertoire!
Oh wow! This recipe looks amazing and so yummy. My husband and daughter are going to absolutely love this pie. It looks and sounds so scrumptious! Excited to make this soon!
So cool and refreshing. Perfect for this hot weather!
So good and I love the ritz cracker crust!
What a beautiful pie. Perfect for summer. I love the citrusy flavors in this pie. Can’t wait to make this! Thanks!
This cake looks so delicious! I love lemon and lime 🙂