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A slice of pie being eaten by guests
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5 from 6 votes

Atlantic Beach Pie

A cross between lemon meringue and key lime pies, Atlantic Beach Pie combines a salty crisp cracker crust with an orange-lemon custard filling and mounds of fresh whipped cream!
Prep Time30 mins
Cook Time40 mins
Chill Time8 hrs
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 628kcal


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


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!


This pie must be stored in the refrigerator in a well-sealed container. Atlantic Beach Pie will keep for 3-4 days, but I find that it's best to consume it within 2 days. Unfortunately, this pie cannot be frozen. 


Calories: 628kcal | Carbohydrates: 51g | Protein: 8g | Fat: 45g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 257mg | Potassium: 290mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1509IU | Vitamin C: 9mg | Calcium: 226mg | Iron: 1mg