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Atlantic Beach Pie
CreamRight
Bright, tangy, and beautifully Southern, this citrus custard pie features a salty cracker crust and a creamy lemon-lime filling. Topped with sweet vanilla whipped cream, it’s a refreshing finish to any summer meal.
Home Cook
30+ Mins
Serves 8
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Ingredients
6 oz
Crushed Saltine crackers
1/2 cup
Melted unsalted butter
1/4 cup
Sugar
14 oz
Sweetened condensed milk
4
Egg yolks
1/2 cup
Mixture of lemon and lime juice
1 cup
Heavy cream
2 tbsp
Powdered sugar
1 tsp
Vanilla extract
170 g
Crushed Saltine crackers
120 ml
Melted unsalted butter
50 g
Sugar
414 ml
Sweetened condensed milk
4
Egg yolks
120 ml
Mixture of lemon and lime juice
240 ml
Heavy cream
15 g
Powdered sugar
5 ml
Vanilla extract
Instructions
1
Preheat oven to 350°F (175°C). Mix crushed saltines, melted butter, and sugar. Press into a pie pan to form a crust.
2
Bake crust for 15 minutes. Cool slightly.
3
In a bowl, whisk egg yolks, sweetened condensed milk, and citrus juice until smooth. Pour into crust.
4
Bake for another 15 minutes. Let cool, then chill for at least 2 hours.
5
For topping: Mix cream, powdered sugar, and vanilla. Pour into your CreamRight dispenser, charge with one Ultra-Purewhip N₂O charger, shake, and chill.
6
Top pie with whipped cream before serving.
