Atlantic Beach Pie Recipe
This Atlantic Beach Pie Recipe is a bright, tangy, creamy citrus pie with a sweet–salty cracker crust that tastes like sunshine and sea breeze in every bite.
Growing up on the East Coast, we spent countless sticky summer weeks at the beach, and there was always some sort of citrus custard pie tucked into a cooler—usually lemon, sometimes lime, always chilled and refreshing. This classic beach pie recipe is my love letter to those trips: a North Carolina beach pie style dessert with a salty cracker crust, a silky lemon lime filling, and a cloud of whipped cream on top. It’s simple, fuss-free, and feels like a Southern summer pie you can bring to any cookout or family gathering.
What makes this Atlantic beach pie dessert special? That sweet salty pie crust. Instead of a traditional graham cracker base, this version uses good old saltine crackers for an irresistibly crisp, salty foundation that balances the creamy citrus pie filling. It’s an easy citrus dessert that tastes fancy but uses pantry staples and one bowl for the filling. I like to pull this one out anytime it’s hot, anytime we’re grilling, or frankly—anytime I need a quick “wow” dessert that doesn’t keep me in the kitchen all day.
Why You’ll Love This Recipe
- Sweet–salty crust you can’t stop eating – The saltine cracker crust pie base gives every bite a salty crunch that makes the creamy lemon lime filling shine.
- Simple ingredients, big flavor – You probably have most of what you need already: crackers, butter, eggs, citrus, and sweetened condensed milk.
- Perfect make-ahead dessert – This creamy citrus pie actually tastes better once it chills, so it’s ideal for parties, holidays, and cookouts.
- Tastes like summer at the beach – Bright lemon and lime make this a tangy lemon lime dessert that’s refreshing, not heavy.
- Beginner-friendly baking – If you can crush crackers and whisk, you can make this traditional Southern pie recipe.
- Family and crowd approved – Kids love the silky, pudding-like texture, and adults appreciate that zippy citrus custard pie flavor.
- Flexible and customizable – Easily switch up the citrus, use gluten-free crackers, or add coconut for your own homemade Atlantic beach pie twist.
- Great for any season – It screams summer, but the sunny citrus is a mood booster in the middle of winter too.
Ingredients
Here’s everything you need to make this Atlantic Beach Pie Recipe at home. I’ve included a few notes for brands and substitutions based on a lot of test-bakes (and a few flops!).
Crust
- 1 1/2 sleeves (about 6 ounces or 170 g) saltine crackers, finely crushed
(I like Premium or Zesta; you want them very crisp and salty.) - 1/2 cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
- 1/4 cup (50 g) granulated sugar
Filling
- 4 large egg yolks, room temperature
- 1 can (14 ounces / 396 g) sweetened condensed milk
(I usually grab Eagle Brand—consistent and creamy.) - 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 1/4 cup (60 ml) fresh lime juice (about 2–3 limes)
(This gives you that true lemon lime pie recipe flavor. Bottled juice works in a pinch, but fresh is worth it.) - 1 tablespoon lemon zest (from 1–2 lemons)
- 1 tablespoon lime zest (from 1–2 limes)
- Small pinch of fine sea salt
Topping
- 1 cup (240 ml) heavy whipping cream, very cold
- 2–3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Extra lemon and lime zest or thin citrus slices, for garnish
Tip: Use organic lemons and limes if you can, since you’re using the zest. Wash and dry them well before zesting so you don’t bring any waxy taste into your creamy lemon lime filling.
Directions
-
Preheat the oven and prep your pan
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or nonstick spray. A glass pie dish lets you peek at that golden crust as it bakes. -
Crush the saltines
Add the saltine crackers to a large zip-top bag. Press out extra air and crush them with a rolling pin until you have fine crumbs with a few small pieces left for texture. You’re aiming for sand with a few tiny pebbles. -
Mix the sweet salty pie crust
In a medium bowl, stir together the crushed crackers and sugar. Pour in the melted butter and mix with a fork until all the crumbs are moistened and clump together when pressed. If it seems too dry, add another tablespoon of melted butter; different crackers soak up butter differently. -
Press and bake the crust
Pour the crumb mixture into your pie plate. Use your fingers and the flat bottom of a measuring cup to press the crust firmly across the bottom and up the sides. Bake for 15–18 minutes, until lightly golden and fragrant. Set aside to cool for at least 10 minutes while you prepare the filling. -
Make the citrus custard filling
In a medium mixing bowl, whisk the egg yolks until slightly thickened and lemony in color—about 1 minute. Add the sweetened condensed milk and whisk until completely smooth. Stir in the lemon juice, lime juice, lemon zest, lime zest, and a pinch of sea salt. The mixture will thicken a bit as the citrus hits the milk; that’s what you want. -
Fill the crust and bake
Pour the creamy lemon lime filling into the warm crust, smoothing the top with a spatula. Bake for 15–18 minutes, just until the edges are set and the center is slightly jiggly like soft Jell-O. Don’t overbake; the custard will finish setting as it cools. -
Cool, then chill
Let the pie cool on a wire rack until it reaches room temperature, about 1 hour. Then cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This chilling time is what turns this North Carolina beach pie into that silky, sliceable Atlantic beach pie dessert we’re after. -
Whip the cream
When you’re ready to serve, add the cold heavy whipping cream to a chilled mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed until it starts to thicken. Add the powdered sugar and vanilla, then continue beating until soft to medium peaks form—creamy, but not stiff. -
Top and garnish
Spread or pipe the whipped cream over the chilled pie. Garnish with extra lemon and lime zest or a few very thin slices of citrus. Slice with a sharp knife, wiping the blade between cuts for neat pieces. -
Serve and enjoy
Serve cold, and watch it disappear. That contrast between the salty cracker crust and creamy citrus pie filling is what makes this homemade Atlantic beach pie so unforgettable.
Servings & Timing
- Yield: 1 pie (about 8–10 slices)
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes (including crust and filling)
- Chill Time: At least 4 hours (overnight is best)
- Total Time: About 5 hours, mostly hands-off
This is the kind of easy citrus dessert you can make in the morning for a relaxed dinner, or the night before a cookout so you’re not scrambling when guests arrive.
Variations
You know what? Once you’ve made this classic beach pie recipe once, it’s hard not to play around. Here are a few fun twists:
- All-lemon beach pie – Skip the lime and use 1/2 cup fresh lemon juice for a more traditional lemon-forward citrus custard pie.
- Key lime version – Swap the lemon juice for extra lime juice (or Key lime juice) for a sweet-tart Key-lime-style Atlantic beach pie dessert.
- Coconut citrus pie – Stir 1/2 cup sweetened shredded coconut into the filling and sprinkle a little on top before serving for a tropical Southern summer pie.
- Gluten-free crust – Use gluten-free saltine-style crackers and check that your other ingredients are certified gluten-free.
- Meringue-topped beach pie – Instead of whipped cream, top the pie with a toasted meringue for a showy twist on this traditional Southern pie recipe.
- Berry garnish – Add fresh blueberries, raspberries, or sliced strawberries on top of the whipped cream for color and extra freshness.
Storage & Reheating
-
Refrigerator:
Store the pie covered in the fridge for up to 3–4 days. The saltine crust will slowly soften but still tastes wonderful. -
Freezer:
For longer storage, freeze slices (or the whole pie without whipped cream) wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw overnight in the fridge, then add fresh whipped cream before serving. -
Make-ahead tips:
- You can bake the crust and keep it at room temperature, tightly covered, for up to 1 day before filling.
- You can fully bake the pie (without topping) a day or two ahead, chill it, and whip the cream right before serving.
- I don’t recommend reheating this pie; it’s meant to be served cold, like a refreshing, tangy lemon lime dessert straight from the fridge.
Notes
A few things I’ve learned after making this Atlantic Beach Pie Recipe more times than I can count:
- Cracker texture matters. Use fresh, crisp saltine crackers. If they taste stale out of the sleeve, they’ll taste stale in the crust.
- Press the crust firmly. If the crust is too loose, it can crumble when you slice. Really lean on that measuring cup to press it in—especially up the sides.
- Don’t skip the zest. The zest turns this from a simple lemon lime pie recipe into a citrus custard pie with layers of flavor. Zest first, then juice.
- Room-temp yolks blend better. Cold yolks can make the filling a bit streaky. If you forget to pull them out, place the whole eggs in warm water for 5–10 minutes.
- Chill time is non-negotiable. I know, waiting is hard. But rushing this step means runny slices. Give it at least 4 hours; overnight is even better.
- Sweetness balance. If you like things more tart, add an extra tablespoon or two of lemon or lime juice, but remember it will thin the filling slightly.
- Serving suggestion. I love serving this creamy citrus pie with grilled shrimp, corn on the cob, and a big green salad—classic summer cookout vibes.
FAQs
Can I use graham crackers instead of saltines?
You can, but then it becomes more of a standard lemon pie. The salty cracker crust is what makes this a true Atlantic beach pie dessert.
Why did my crust crumble when I cut it?
It likely wasn’t pressed firmly enough, or it needed a minute or two more in the oven. Next time, really compact the crust and bake until lightly golden.
Can I use bottled lemon and lime juice?
Yes, you can for convenience, but fresh juice and zest give the best flavor and aroma. If you use bottled juice, don’t skip the fresh zest.
How do I know when the filling is done baking?
The edges should look set, and the center should still have a gentle wobble when you jiggle the pan. It will firm up as it cools and chills.
Can I make this Atlantic Beach Pie Recipe without eggs?
This version relies on egg yolks for that creamy, custard-like texture. An egg-free version would need a different formula (often with cornstarch or cream cheese), so I wouldn’t just skip them.
Why is there a salty aftertaste?
That’s part of the sweet–salty personality of a saltine cracker crust pie. If it’s too salty for your taste, next time use low-sodium saltines or reduce the crackers slightly and add a tablespoon of extra sugar.
Can I reduce the sugar?
Most of the sweetness comes from the sweetened condensed milk, so there’s not much wiggle room without affecting the texture of the creamy lemon lime filling. You can, however, cut the sugar in the crust to 2 tablespoons.
Is this safe to eat for kids and older adults?
Yes, the egg yolks are fully cooked during baking, and the pie is chilled afterward. Just keep it refrigerated and serve within a few days.
Conclusion
This Atlantic Beach Pie Recipe brings together everything I love about dessert: a little nostalgic, incredibly simple, and bursting with bright citrus flavor. The salty cracker crust, the silky tangy lemon lime filling, and that soft blanket of whipped cream make it feel both comforting and special—like a vacation memory on a plate.
If you try this creamy citrus pie, I’d love to hear how it turned out for you—tell me what citrus you used, or how your family liked it. And if you’re in a baking mood, you might also enjoy pairing this with a classic Southern pound cake or a fresh berry salad for a whole “beach picnic” dessert spread.
Atlantic Beach Pie
Ingredients
- 1 1/2 sleeves saltine crackers about 6 ounces or 170 g, finely crushed
- 1/2 cup unsalted butter 1 stick / 113 g, melted and slightly cooled
- 1/4 cup granulated sugar 50 g
- 4 large egg yolks room temperature
- 14 ounces sweetened condensed milk one 14-oz / 396 g can
- 1/4 cup fresh lemon juice 60 ml, about 2 lemons
- 1/4 cup fresh lime juice 60 ml, about 2–3 limes
- 1 tablespoon lemon zest from about 1–2 lemons
- 1 tablespoon lime zest from about 1–2 limes
- fine sea salt small pinch
- 1 cup heavy whipping cream 240 ml, very cold
- 2 tablespoons powdered sugar use 2–3 tablespoons, to taste
- 1 teaspoon pure vanilla extract
- lemon zest, lime zest, or thin citrus slices for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or nonstick spray. A glass pie dish lets you see the crust as it browns.
- Add the saltine crackers to a large zip-top bag. Press out excess air and crush them with a rolling pin until you have fine crumbs with a few small pieces left for texture, like sand with a few tiny pebbles.1 1/2 sleeves saltine crackers
- In a medium bowl, combine the crushed crackers and granulated sugar. Pour in the melted butter and mix with a fork until all the crumbs are evenly moistened and clump together when pressed. If the mixture seems too dry, add up to 1 additional tablespoon of melted butter.1 1/2 sleeves saltine crackers, 1/2 cup unsalted butter, 1/4 cup granulated sugar
- Pour the crumb mixture into the prepared pie plate. Use your fingers and the flat bottom of a measuring cup to press the crust firmly across the bottom and up the sides. Bake for 15–18 minutes, until lightly golden and fragrant. Set aside to cool for at least 10 minutes while you prepare the filling.
- In a medium mixing bowl, whisk the egg yolks until slightly thickened and lighter in color, about 1 minute. Add the sweetened condensed milk and whisk until completely smooth. Stir in the lemon juice, lime juice, lemon zest, lime zest, and a small pinch of fine sea salt. The mixture will thicken slightly as the citrus reacts with the milk.4 large egg yolks, 14 ounces sweetened condensed milk, 1/4 cup fresh lemon juice, 1/4 cup fresh lime juice, 1 tablespoon lemon zest, 1 tablespoon lime zest, fine sea salt
- Pour the citrus filling into the warm crust and smooth the top with a spatula. Bake for 15–18 minutes, just until the edges are set and the center is slightly jiggly like soft Jell-O. Do not overbake; the custard will finish setting as it cools.
- Let the pie cool on a wire rack until it reaches room temperature, about 1 hour. Then cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, until fully chilled and sliceable.
- When ready to serve, add the cold heavy whipping cream to a chilled mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed until it starts to thicken. Add the powdered sugar and vanilla extract, then continue beating until soft to medium peaks form—creamy and billowy, not stiff.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon pure vanilla extract
- Spread or pipe the whipped cream over the chilled pie. Garnish with extra lemon and lime zest or very thin citrus slices. Slice with a sharp knife, wiping the blade between cuts for neat pieces. Serve cold.lemon zest, lime zest, or thin citrus slices
