Sweet, tart, and salty all in one, this Atlantic Beach Pie recipe is a favorite for a good reason. Perfect for a laid back barbecue or weekend get together.
To make the crust, put the crackers in a food processor with the sugar and pulse until almost finely crushed.
Transfer to a bowl and add the butter. Work the butter into the crumbs until it holds together into a dough.
Using the back of a glass or your fingers, press the dough into an aluminum pie plate or other 8 inch pie dish. Chill for 10-15 minutes.
Bake the crust for 15 minutes.
To make the filling, whisk the condensed milk and egg yolks until very well combined. Whisk in the lemon juice, and mix well.
Pour the filling into the cooled pie shell and bake for 15 minutes.
Let cool to room temperature and chill the pie for several hours.
Sprinkle with coarse salt, top with whipped cream, slice and serve.
Notes
Storing leftovers: Store leftovers in the fridge for up to 3 days.Variations: You can use lime juice or a combination of lemon/lime instead of lemon juice.Pairs well with:Earl Grey Lavender Latte, Summer Vegetable Tart