In a medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, eggs, and lemon zest until smooth and well-combined.
Pour the filling into the cooled crust and spread it out evenly.
3. Bake the Pie:
Bake the pie in the preheated oven for 15-18 minutes, or until the filling is set and the edges are just slightly golden. The center should still have a slight jiggle.
Remove the pie from the oven and let it cool to room temperature. Afterward, refrigerate for at least 3 hours or until fully chilled.
4. Prepare the Topping:
In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
Once the pie is completely cooled and set, spread the whipped cream topping over the pie, covering it evenly.
5. Serve and Enjoy:
Slice the pie into wedges and enjoy the tangy, creamy combination of flavors. Garnish with extra lemon zest or a sprinkle of sea salt for a more coastal touch.
Tips for Serving and Storing:
Serving: For a visually stunning presentation, garnish with extra lemon zest, a sprig of fresh mint, or a few flakes of sea salt before serving. This pie is best served chilled, so keep it refrigerated until ready to enjoy.
Storing: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. It’s a great make-ahead dessert, as the flavors continue to meld and improve overnight.
Freezing: You can also freeze this pie for up to one month. Just make sure to wrap it tightly in plastic wrap and foil before freezing. Let it thaw in the refrigerator for several hours before serving.
Variants:
Graham Cracker Crust Version:
For a slightly sweeter twist, replace the saltine crackers with crushed graham crackers for the crust. It will give the pie a more traditional dessert feel, while still complementing the tangy lemon filling.
Key Lime Twist:
Swap the lemon juice for fresh key lime juice for a Florida-inspired variation. This will give the pie a more tart and tropical flavor that pairs perfectly with the salty crust.
Coconut Topping:
Add a tropical flair by folding shredded coconut into the whipped cream topping. This will enhance the beachy vibe of the pie and give it a delightful texture.
FAQ:
Q1: Can I make Atlantic Beach Pie ahead of time?
A1: Yes! In fact, this pie tastes even better after chilling in the fridge for a few hours or overnight, so it’s a great dessert to prepare in advance.
Q2: Is there a substitute for sweetened condensed milk?
A2: You can try using a homemade version of sweetened condensed milk, or for a lower-sugar alternative, look for reduced-fat or sugar-free versions at your grocery store. However, the texture and flavor may vary slightly.
Q3: Can I use bottled lemon juice instead of fresh?
A3: While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Fresh zest is also key for the pie’s aromatic taste, so try to use real lemons when possible.
Q4: Can I make this pie without eggs?
A4: Yes! You can try using an egg substitute, like a flax egg or aquafaba (the liquid from canned chickpeas), to make this recipe egg-free.
Q5: How can I make the crust less salty?
A5: If you prefer a less salty crust, you can use unsalted crackers, or you can reduce the amount of salt in the crust by half. This will still provide a subtle savory contrast without being overwhelming.
Atlantic Beach Pie is the perfect blend of tangy citrus, creamy filling, and a salty-sweet crust, all topped with fluffy whipped cream. Whether you’re dreaming of the coast or just in need of a refreshing dessert, this pie is sure to hit the spot. Happy baking!
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