I recently read an article from NPR on a well known (although completely new to me) dessert called "Atlantic Beach Pie". But, hello! It's made with lemons and I just had to try it. Apparently, it is served at seafood restaurants on the North Carolina coast and even though we have a home on the very same coast I have never seen it on a menu. But, I am seriously happy to have found the recipe and to be able to make it in the Quarters One kitchen!
The article highlighted Chef Bill Smith and his establishment in Chapel Hill, NC called Crook's Corner. Here is the link to the original article and recipe. The following is my version, only slightly different, of Atlantic Beach or Coastal Pie.
Ingredients
4 egg yolks
1 can sweetened condensed milk, fat free
1/2 C fresh squeezed lemon juice
3 T sugar
1/3 C butter, room temperature
1 sleeve + 1/4 sleeve of saltine crackers
whipped cream
lemon zest
sea salt
Preheat oven to 350 degrees.
Crush saltine crackers, not too fine, and mix with butter and sugar. I used clean hands it seemed easier this way. the mixture should form something like dough.
Press the saltine cracker dough into a 9 inch pie plate.
Bake until the crust is a very soft golden brown. Maybe 10-12 minutes depending on your oven.
Mix yolks, lemon juice, and milk in a large bowl with a mixer or whisk.
Pour into cooled, or slightly cooled, pie crust.
Bake for another 12-15 minutes until the pie is set.
Cool and then chill in the fridge.
To serve, top with whipped cream, lemon zest, and sea salt.
Easy, rich, and delicious!!!
This crust sounds strange but smells amazing when baking!
I just can't describe the goodness of this pie!
Buon Apetito!!
Ingredients
4 egg yolks
1 can sweetened condensed milk, fat free
1/2 C fresh squeezed lemon juice
3 T sugar
1/3 C butter, room temperature
1 sleeve + 1/4 sleeve of saltine crackers
whipped cream
lemon zest
sea salt
Preheat oven to 350 degrees.
Crush saltine crackers, not too fine, and mix with butter and sugar. I used clean hands it seemed easier this way. the mixture should form something like dough.
Press the saltine cracker dough into a 9 inch pie plate.
Bake until the crust is a very soft golden brown. Maybe 10-12 minutes depending on your oven.
Mix yolks, lemon juice, and milk in a large bowl with a mixer or whisk.
Pour into cooled, or slightly cooled, pie crust.
Bake for another 12-15 minutes until the pie is set.
Cool and then chill in the fridge.
To serve, top with whipped cream, lemon zest, and sea salt.
Easy, rich, and delicious!!!
This crust sounds strange but smells amazing when baking!
I just can't describe the goodness of this pie!
 |
| The sweet and salty mix is amazingly scrumptious! |
Buon Apetito!!
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