Savor spring zing with a bite of Atlantic Beach Pie

With warm weather and sunny days ahead, this is the perfect spring treat to enjoy at home!

Atlantic Beach Pie

Yield: 1 pie.

1½ sleeves of saltines or Ritz crackers (about 2 cups)
⅓ to ½ cup softened unsalted butter (the crackers have enough salt!)
4 tablespoons sugar
1 can (14 oz) sweetened condensed milk
4 egg yolks
Zest of 1 lemon or lime
½ cup lemon or lime juice, or a mix of the two
Fresh whipped cream and coarse sea salt for garnish


Preheat oven to 350˚. Crush the crackers as you would for graham cracker crust - you can use a food processor or crush by hand. Add the sugar, then knead in the butter until crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 10 minutes, then bake for 15 minutes or until the crust is golden. Set aside to cool.

While the crust is cooling, make the filling: beat the egg yolks into the sweetened condensed milk, then mix in the citrus juice thoroughly. Pour into the pie crust - it’s okay if the crust is still slightly warm.  Bake for 16-18 minutes until the filling has set. Cool completely before slicing.

Serve with fresh whipped cream and sprinkle with flaky sea salt.

Whether you’re a fan of salty, sweet, or a little bit of both, this dessert is the perfect way to complement any spring get-together!

Recipe by Bill Smith from Crook’s Corner with tweaks from Timberlake’s Restaurant Pastry Chef Abby Tetterton