Hey everyone, Jason Griffith here! When summer rolls around and I’m craving a dessert that is both refreshing and a little unexpected, I always turn to an Atlantic Beach Pie. This is a Southern classic, a tangy, no-bake pie that captures the feeling of a perfect beach day. It has a salty cracker crust, a sweet and zesty lemon custard filling, and a fluffy whipped cream topping. It’s the kind of pie that is light, creamy, and completely addictive—a true taste of the coast.
I first tried this pie on a trip to the North Carolina coast. I was a little skeptical of a pie with a saltine cracker crust, but after the first bite, I was completely hooked. The salty crust is the perfect foil for the sweet and tart lemon filling, and it creates a flavor combination that is truly unique and unforgettable. This pie is perfect for a warm summer day because it’s no-bake, and it’s a great way to cool down after a day in the sun. It’s a sweet and salty no-bake pie that will be your new favorite.
Why I Love This Recipe
What I love most about this Atlantic Beach Pie is the unexpected combination of flavors and textures. The salty cracker crust is the key. It’s a fun and simple alternative to a traditional pie crust and it adds a savory element that makes this pie truly special. The filling is a classic, tangy lemon custard made with sweetened condensed milk that is creamy, rich, and perfectly tart. And of course, the whipped topping adds a light, airy finish that brings the whole pie together.
This pie is also incredibly easy to make. There’s no fussy dough to roll out and no complicated baking. You just mix, pour, and chill. This makes it an ideal dessert for anyone who wants to make something impressive without a lot of effort. It’s also a perfect make-ahead dessert for parties, picnics, and barbecues. If you’re a fan of no-bake pies, you might also like my recipe for This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist—it’s also a great option!
Ingredients
For the Cracker Crust:
- 1 1/2 sleeves (about 2 cups) saltine crackers, crushed
- 1/2 cup unsalted butter, melted
- 3 tbsp granulated sugar
For the Lemon Custard Filling:
- 1 (14-oz) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice
For the Topping:
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Fresh lemon zest (for garnish)
Swaps and Notes
- Saltine Crackers: The saltine cracker crust is a must for this recipe. It’s what makes the pie unique and adds that perfect salty-sweet flavor. Don’t substitute with graham crackers.
- Sweetened Condensed Milk: This is the key to the rich, creamy filling. Don’t use evaporated milk, as it won’t set up properly.
- Lemon Juice: Use fresh-squeezed lemon juice for the best flavor. Bottled lemon juice will work in a pinch, but fresh is always better.
- Topping: I recommend making your own whipped cream for the topping. It’s easy to make and tastes much better than a store-bought whipped topping.
Directions
Make the Cracker Crust:
- Crush the Crackers: In a food processor, pulse the saltine crackers until they are fine crumbs. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin.
- Combine: In a medium bowl, combine the cracker crumbs, melted butter, and granulated sugar. Mix until everything is well combined and the crumbs are moistened.
- Press into Pie Plate: Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake: Bake the crust at 350°F (175°C) for 10-12 minutes, or until it’s a light golden brown. Let it cool completely.
Make the Lemon Custard Filling:
- Whisk: In a large bowl, whisk together the sweetened condensed milk and egg yolks until smooth.
- Add Lemon Juice: Slowly whisk in the fresh lemon juice until the mixture thickens slightly. It will be a nice, thick, pourable consistency.
- Pour and Chill: Pour the lemon custard filling into the cooled cracker crust. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
Make the Topping:
- Whip the Cream: In a chilled bowl with a chilled whisk attachment (or using a hand mixer), beat the cold heavy cream until soft peaks form.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
- Garnish: Spread the whipped cream over the chilled pie. Garnish with a little fresh lemon zest.
Tips for Success
- Chill Everything for Whipped Cream: To get perfect, fluffy whipped cream, make sure your bowl, whisk, and heavy cream are all very cold.
- Don’t Overbake the Crust: You just want the crust to be a light golden brown. Overbaking it can make it too hard.
- Patience is Key: The pie needs a full 4 hours to chill and set up properly. Don’t try to rush it, or the filling will be too soft.
Serving Suggestions and Pairings
This Atlantic Beach Pie is a complete dessert on its own, but it pairs beautifully with a simple garnish of fresh lemon zest or a few fresh berries. It’s the perfect dessert to serve after a light meal. For another great crowd-pleasing dessert, you might also like my recipe for This Big Family Banana Pudding is My Favorite Classic Dessert to Feed a Crowd. To balance out the sweetness, a simple cup of coffee or a glass of iced tea would be perfect.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 450 per slice
- Protein: 8g
- Fat: 30g
- Carbohydrates: 40g
This is a rich and decadent dessert, so it’s best enjoyed as an occasional treat.
Storage and Leftover Tips
This pie stores beautifully. You can store it, covered, in the refrigerator for up to 3 days. The whipped cream will hold up well, but it’s always best to add a fresh garnish of lemon zest right before serving. This pie does not freeze well.
More Recipes You Will Love
If you’re a fan of simple and delicious desserts, you’ll love some of my other creations. For a classic that’s always a hit, try my recipe for The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot. For another easy and nostalgic treat, you can’t go wrong with my recipe for These Old School No-Bake Cookies Never Fail Me and I’ve Made Them 100 Times. And for a refreshing summer drink, my This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days is a winner.
Final Thoughts
This Atlantic Beach Pie is a recipe that is sure to become a new favorite in your home. It’s a simple, elegant, and incredibly delicious dessert that captures the sweet and salty flavors of summer in a single slice.
I’d love to know what your favorite no-bake pies are! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy baking!
Atlantic Beach Pie: A Tangy and Salty No-Bake Summer Pie
Ingredients
- 2 cups unsalted butter
- 3 tbsp granulated sugar
- 2 cups fresh lemon juice
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- 1 1/2 cups crushed saltine crackers
- 1/4 cup melted unsalted butter (for crust)
- 1 can sweetened condensed milk
Instructions
- In a mixing bowl, combine crushed saltine crackers and melted butter. Press the mixture into the bottom of a pie dish to form the crust.
- In another bowl, whisk together fresh lemon juice, sweetened condensed milk, and granulated sugar until smooth. Pour the lemon filling into the crust.
- Refrigerate the pie for at least 4 hours or until set.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the top of the pie before serving.
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