Atlantic Beach Pie Food

ATLANTIC BEACH PIE

Atlantic Beach Pie image

Like a dreamy mash-up between a Key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook's Corner, a Chapel Hill, N.C. restaurant that specializes in Southern comfort food. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don't really need any special equipment - you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you're feeling flush, sprinkle it with flaky sea salt as they do at Crook's Corner, and citrus zest as we do: a lazy summer's day in pie form.

Provided by Margaux Laskey

Categories pies and tarts, dessert

Time 4h55m

Yield One 9-inch pie

Number Of Ingredients 8

Ingredients

1 1/2 sleeves saltine (with salt) crackers (about 60 crackers/200 grams)
3 tablespoons granulated sugar
1/2 cup/113 grams unsalted butter (1 stick), at room temperature
4 egg yolks
1 (14-ounce/396-gram) can sweetened condensed milk
1/2 cup/120 milliliters 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)

Steps:

Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely (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, then bake for 12 to 15 minutes or until the crust gets a little color.
Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
Pour into the shell, and bake for 14 to 16 minutes until the filling has set. 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.

BILL SMITH'S ATLANTIC BEACH PIE

Bill Smith's Atlantic Beach Pie image

From NPR's program All Things Considered, April 11, 2013. Use either lime or lemon juice or a combination. The recipe calls for 1 1/2 sleeves saltine crackers but that "measurement" was not accepted. Not having any in the house, I Googled it and found that there are 38-40 crackers per sleeve.

Provided by Fran6

Categories Pie

Time 34m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

Ingredients

60 saltine crackers
1/2 cup unsalted butter, softened
3 tablespoons sugar
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1/2 cup lime juice
fresh whipped cream
coarse sea salt

Steps:

Preheat oven to 350°F.
Crush crackers finely but not to dust. use food processor or your hands. Add sugar, then knead in butter until crumbs hold together like dough. Press into 8" pie pan. Chill 15 minutes, then bake 18 minute or until crust colors a little.
While crust is cooling (it doesn't need to be cold), beat egg yolks into milk, then beat in citrus juice until completely combined. Pour into shell and bake 16 minutes until filling has set. Chill completely before slicing. Serve with fresh whipped cream and a sprinkling of sea salt.

Nutrition Facts : Calories 402.4, Fat 19.9, SaturatedFat 11.2, Cholesterol 130.4, Sodium 319.7, Carbohydrate 50, Fiber 0.7, Sugar 32.5, Protein 7.5

ATLANTIC BEACH TART

Atlantic Beach Tart image

A saltine cracker-crust and lemon-condensed milk filling strike the perfect balance between salty and sweet. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 8

Ingredients

4 ounces saltine crackers (scant 1 sleeve)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
One 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup lemon or lime juice or a combination of the two
Freshly whipped cream, for garnish
Flaky sea salt, for garnish

Steps:

Preheat oven to 350 degrees.
Place crackers in the bowl of a food processor and pulse until finely chopped. Add butter and sugar; pulse until combined. Firmly press into the bottom and up the sides of a 9-inch fluted tart pan with removable bottom. Bake until crust is golden brown, 18 to 20 minutes. Let cool on a wire rack.
Meanwhile, whisk together condensed milk and egg yolks until thoroughly combined. Add citrus juice and whisk to combine. Pour filling into tart shell and bake until filling is set, 16 to 18 minutes. Let cool on a wire rack. Refrigerate until well chilled. Serve garnished with whipped cream and a sprinkling of sea salt.

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