Atlantic Beach Pie
Ingredients
For the Crust:
- 60 original saltine topped with sea salt, crackers
- 3 tbsp. granulated sugar
- 1 stick unsalted butter, at room temperature
For the Filling:
- 4 egg yolks
- 1 14-ounce can sweetened condensed milk
- ½ cup lemon or lime juice, or a mix of the two
- Pinch of kosher salt
- Fresh whipped cream, lemon or lime zest and flaky sea salt, for garnish, optional
Instructions
To prepare the crust:
- Pre-heat oven to 350°F.
- Using a food processor or your hands, pulse or finely crush the crackers; stop before all the crackers turn to dust; it’s O.K. if you have some little pieces.
- Add sugar, then butter: pulse to combine or work the butter in with your hands until the crumbs hold together like dough.
- Press into and up the sides of a 9-inch pie pan.
- Freeze for 15 minutes.
- Remove from freezer, place in oven and bake for 12 to 15 minutes or until the crust gets a little color.
To prepare the filling:
- While the crust is cooling (it doesn't need to be cold), using a medium bowl, whisk egg yolks into condensed milk; whisk in the lemon or lime juice, or both, and salt, making sure to combine them completely.
To bake and serve the pie:
- Pour the filling into the shell, place in the pre-heated oven and bake for 14 to 16 minutes until the filling has set.
- Remove from oven and place on baking rack; cool for at least one hour.
- Refrigerate until completely cold; 4 hours up to overnight.
- Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.