Atlantic Beach Pie
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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.)
