A combination 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
Serves: 1 (10-inch) pie
Ingredients
- 3 1⁄2 cups crushed saltine crackers*
- 1 cup unsalted butter, melted
- 1⁄4 cupsugar
- 1 teaspoon kosher salt, divided
- 3 cups sweetened condensed milk
- 9 large egg yolks
- 2 tablespoons lightly packed lemon zest
- 3⁄4 cup fresh lemon juice
- 1 tablespoon lightly packed lime zest
- 1⁄3 cup fresh lime juice
- Whipped topping, to serve
- Garnish: lemon slices, lime slices
Instructions
- Preheat oven to 350°.
- In a large bowl, whisk together crushed crackers, melted butter, sugar, and 1⁄2 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.
- Bake until crust is lightly browned, set, and fragrant, about 15 minutes. Let cool on a wire rack for 30 minutes. Leave oven on.
- In another large bowl, whisk together condensed milk, egg yolks, lemon zest and juice, lime zest and juice, and remaining 1⁄2 teaspoon salt until well combined. Spread mixture into prepared crust.
- Bake until filling is set around edges but barely jiggles in center when skillet is gently shaken, about 30 minutes. Let cool completely on a wire rack. Refrigerate until cold, at least 2 hours or up to overnight.
- Just before serving, spread whipped topping onto pie. Garnish with lemon and lime slices, if desired.
Notes
*We used Original Premium Saltine Crackers.
