Atlantic Beach Pie is the perfect mashup of lemon meringue pie and key lime pie. Tart and refreshing and perfect for summer!
Atlantic Beach Pie Ingredients:
For the crust:
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- 1½ sleeves saltine (with salt) crackers (about 60 crackers)
- 3 tablespoons granulated sugar
- ½ cup unsalted butter (1 stick), at room temperature
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For the filling:
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- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- ½cup 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)
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Atlantic Beach Pie Instructions:
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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.
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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.
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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.
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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.
Recipe from: New York Times
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