For this year's Pi day, March 14th, I decided to make something I had only recently heard about, Atlantic Beach Pie.
This delightful pie, which originated in Atlantic Beach, North Carolina, is basically a hybrid between a key lime pie and a lemon meringue pie. It is made with a saltine cracker crust, citrus custard filling, and whipped cream topping.
I added coconut to my version of this delectable dessert as it pairs perfectly with the tangy lemon filling. Happy baking.
Specialty equipment:
Food processor (optional)
Yield: 1x10-inch pie
Preparation time: 1 hour
Cook time: 35–45 minutes
Saltine Cust
2 cups saltine crackers
½ cup flaked coconut
⅔ cup salted butter, melted
¼ cup sugar
¼ tsp salt
Lemon Filling
14 oz can of sweetened condensed milk
½ cup full-fat sour cream
Zest of 2 lemons
¾ cup lemon juice (about 4 lemons)
Yellow food coloring (optional)
Topping
1 cup heavy cream
1½ tbsp sugar
1 tbsp coconut cream powder
½ cup coconut flakes
For the crust
Preheat the oven to 350°F.
Place the saltine crackers in a food processor and pulse them into crumbs. Don't blend too finely, you want them to be a bit chunky. You can also crush them up in the package if you do not have a food processor.
Add the crackers to a bowl and combine with the butter, coconut, salt, and sugar.
Press the mixture into the bottom of a 10-inch pie plate and pack it up the sides.
Chill in the freezer for 10 minutes.
Bake in the oven for about 12 minutes, until it is just starting to color.
Remove and let cool while you prepare the filling.
For the filling
Whisk the condensed milk, sour cream, lemon juice, lemon zest, and yellowing food coloring to combine.
Pour the filling into the cooled pie crust.
Bake in the oven for 15–20 minutes, until the filling is just set.
Remove from the oven and cool completely before topping and cutting the pie.
Finishing the plate
Whisk the cream, sugar, and coconut cream powder until stiff peaks.
Place the coconut flakes on a baking tray and toast in the oven until golden brown, about 5 minutes.
Spread the whipped cream over the top of the cooled pie.
Serve sprinkled with toasted coconut and fresh lemon zest. Enjoy!
©chefalisonbiebs