Sometimes, a recipe is just meant to be. Take this Atlantic Beach Pie, for example.
If you are a fan of key lime pie or lemon pie, you're going to love this recipe!
Just last month, we joined my aunt, uncle, cousin and her family for a weekend in Atlantic Beach, North Carolina. The vacation was exactly what the doctor ordered. Who knew that swapping watching the news for watching the waves could be good for the soul???
It was also a much-needed reminder that although we FEEL connected to friends and family via social media, actually seeing them IN PERSON is where the real magic lies.
What is Atlantic Beach Pie?
A vintage recipe resurrected and modernized by Chef Bill Smith of Crook's Corner, Atlantic Beach Pie is a creamy, tart, citrusy filling baked in a slightly salty cracker crust.
I found out about the pie only by chance. Upon returning from vacation, I had lots of catching up to do on my Bravo shows, Top Chef being one of them. It just so happens that Top Chef is in the Carolinas this season, and in the episode waiting for me, one of the chefs made a version of Atlantic Beach Pie with yuzu!
Inspiration struck! This is my version of Chef Smith's Atlantic Beach Pie (via Southern Living) and inspired by Top Chef. *whew*
How to Make Atlantic Beach Pie
You'll start with saltine crackers. Yes! Saltines!
Whir them in a food processor. Combine with melted butter, sugar, and egg white. Bake until lightly golden.
If using yuzu (you can absolutely make the pie without it), heat the yuzu spread/jam and push through a stainer to remove any peel.
Make the simple filling using both lime and lemon juice.
Bake until set, then chill until serving.
NOTE: I am not a whipped cream fan, so I'll always choose something like CocoWhip, TruWhip, or (gasp!) CoolWhip. If you like whipped cream, by all means, make it to top the pie instead.
Atlantic Beach Pie
A refreshing pie, especially for summer or the beach - creamy, tart, citrusy filling baked in a saltine cracker crust.
YIELD: 8 servings
PREP TIME: 20 minutes
BAKE TIME: 30 minutes
1 1/2 cups finely crushed saltine crackers (about 1 sleeve)
1 egg white
6 tablespoons salted butter, melted and cooled
3 tablespoons granulated sugar
3 tablespoons - heaping 1/3 cup* yuzu fruit spread or jam, such as Kuze Fuku and Sons (optional)
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
Whipped topping of your choice
*NOTE: The amount of yuzu spread will depend on whether your spread has peel or not. You may choose to not use Yuzu at all; the classic recipe does not include it.
Preheat oven to 350. Make saltine crumbs by running through a food processor until fine.
In a medium bowl, lightly whisk egg white until frothy, then stir in the cracker crumbs, melted butter, and sugar. Once combined, press into the bottom and sides of a 9-inch pie tin/plate.
Bake for 15 minutes, or until lightly golden. Remove and let cool 10 minutes.
Meanwhile, if the yuzu spread includes pieces of peel, heat a heaping 1/3 cup of the spread in the microwave for 30 seconds at 50% power. Press through a strainer and set smooth spread aside, discarding the peel.
Whisk egg yolks with sweetened condensed milk until smooth. Whisk in the juice until well combined.
Spread 3 tablespoons of yuzu spread gently and evenly over the crust. Pour filling on top.
Bake 15 minutes or until set. Let cool on a wire rack for 90 minutes, then refrigerate for at least 3 hours before serving.
If serving the entire pie at one sitting, spread whipped topping or whipped cream over the top. If there will be pie left over, dollop the cream over each slice individually. Store leftovers in the refrigerator up to 4 days. (It won't last that long.)
