Atlantic Beach Pie
If you love a key lime pie, you will love Atlantic Beach Pie. It's possibly the easiest pie ever to make, and tastes like summer.
Yield: 8 servings
Calories: 202kcal
Ingredients
For the Crust
- 1 sleeve Saltine crackers crushed
- 6 tbsp unsalted butter melted
- 1 egg white
- 2 tbsp sugar
The Filling
- 4 egg yolks
- 1 14 oz can sweetened condensed milk
- ¼ cup fresh lime juice from roughly 3 medium limes
- ¼ cup fresh lemon juice from roughly 2 medium lemons
For Serving
- ¾ cup heavy whipping cream
- 2 tbsp powdered sugar
- lemon and lim zest
Instructions
The Crust
- Preheat oven to 350℉.
- Stir together all the crust ingredients. It should be crumbly and slightly wet. Transfer to a 9 inch glass pie dish and firmly press on the bottom and sides. Freeze for 5 minutes.
- Bake for 20 minutes, or until slightly browned. Let cool on a wire rack while you prepare the filling.
The Filling & Assembly
- In a medium bowl, whisk together the egg yolks and condensed milk until combined and smooth. Then, add lime and lemon juices and whisk until combined.
- Pour into pie crust. Bake for 15 minutes, until center is just about set. Cool on a wire rack for 1 hour. Then, refrigerate for at least 2 hours.
For Serving
- When ready to serve, in a large bowl beat cream and powdered sugar until stiff peaks form, about 2 minutes.
- Spread whipped cream over chilled pie, leaving about ½inch of border of custard along the crust.
- Garnish with lemon and lime zest. Serve.
- Pie can be stored for up to 5 days without the whipped cream topping. Spread the topping on just before serving.
Nutrition
Calories: 202kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 19mg | Potassium: 40mg | Fiber: 0.004g | Sugar: 6g | Vitamin A: 721IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.3mg