Description
A cross between lemon meringue and key lime pies, this salty beauty combines a saltine cracker crust with a lemon-lime custard filling and topped with heaps of whipped cream. And a sprinkle of flaky sea salt because the Atlantic is salty and it just makes sense.
Ingredients
Scale
SALTINE CRUST:
- 6 ounces saltine crackers (about 1–1/2 sleeves)
- 1 stick butter, melted
- 3 tablespoons granulated sugar
FILLING:
- 8 egg yolks
- Two 14-ounce cans sweetened condensed milk
- 1/4 cup lime juice (about 2 limes)
- 3/4 cup lemon juice (about 3 to 4 lemons)
WHIPPED CREAM:
- 1 cup cold heavy cream
- 1 cup confectioners’ sugar, plus more to taste
- 1 teaspoon vanilla extract
- Flaky sea salt, for garnish
Instructions
- Preheat the oven to 350°.
- Crush the saltine crackers finely, leaving a few small chunks. Add the sugar and stir to combine. Add the melted butter and combine thoroughly, until all of the crumbs are moistened. Press into the bottom and up the sides 9-inch pie dish that is at least 2 inches deep. Ensure that the crumbs are firmly pressed in the dish; this crust is more crumbly than a standard crumb crust and needs to be tightly packed. Chill for 15 minutes, then bake for 18 minutes, until golden brown and set. Cool the crust before filling.
- For the filling: whisk the egg yolks in a medium mixing bowl until completely homogenous. Add the sweetened condensed milk and citrus juices and completely combine. Pour the filling into the crust and bake for 23 to 26 minutes, until set but still slightly jiggly in the center. Allow to cool at room temperature for 30 minutes before refrigerating for at least 2 hours.
- For the whipped cream: Using a hand or stand mixer, whisk the cream until frothy and slightly thickened. Add confectioners’ sugar to your taste and vanilla and continue to whisk until medium peaks form. Spoon the whipped cream on the chilled pie.
- Sprinkle with flaky sea salt, if desired.
Notes
Inspiration: Atlantic Beach Pie on food52.com
- Category: Pies & Tarts