Atlantic Beach Pie

| April 1, 2018 | 6 Comments

Atlantic Beach Pie Recipe

Atlantic Beach Pie recipe, as seen on Taste of
Atlantic Beach Pie recipe, with complete, step-by-step, photo illustrated instructions you can easily follow. Our pie has a saltine cracker crust with lemon-lime flavors. Printable recipe included.


Atlantic Beach Pie recipe, slider.
Atlantic Beach Pie recipe.

I’ve been wanting to try this pie for some time now, and don’t really understand why it took me so long to finally getting around to making one. But, now that I have, I can honestly say I’ll be making it again pretty soon.

The recipe comes courtesy of our friends at Our State Magazine, a really great publication that covers the people, places, and events across our beautiful home state of North Carolina.

Many of my recipes have been featured in their online recipe collection and I’ve been honored to work with them over the years.

Atlantic Beach Pie originates with Bill Smith, the chef at Crooks Corner Restaurant in Chapel Hill, about 45 miles up the road from me. He pretty much revived this old recipe, using Saltine Crackers as the crust because, as he says, it was what was on hand at the time.

The pie became so popular in his restaurant, that it is now a permanent item on the menu.

You may have seen something similar with buttery crackers as the crust and a lemon pie filling. This one however, uses the saltine crackers and a combination of lemon juice and lime juice. It has a bit of a salty taste to remind you of the ocean, and a lemon and lime flavor combination that is mildly sweet and sometimes a bit tart.

Other than 3 Tablespoons of sugar in the crust, the only sweetener comes from the condensed milk.

So, ready for a taste of our Atlantic coast? Alright then, let’s grab those sandals and head to the kitchen.

Let’s Get Cooking!


Atlantic Beach Pie, you'll need these ingredients.
Atlantic Beach Pie, you’ll need these ingredients.

Whipped Cream for topping along with a dash of Sea Salt are also suggested.


Atlantic Beach Pie, crush the crackers.
Place a sleeve and a about half of another sleeve of the Saltine Crackers in a large mixing bowl. Crush the crackers with your hands until they are in small pieces, but not down to a dust like crumb.


Atlantic Beach Pie, add the sugar.
Sprinkle the 3 Tablespoons of sugar over the crushed cracker crumbs.


Atlantic Beach Pie, mix well.
Mix the sugar and the cracker crumbs together.


Atlantic Beach Pie, add the softened butter.
Add the stick of softened butter.


Atlantic Beach Pie, knead together.
Use your hands to knead the butter and the crumbs together. This may take a couple of minutes, but just keep working with it until the crumbs are moistened. It will be sort of like a dough, but it doesn’t hold together like a dough will.

You do want it moist enough to clump together though when you squeeze a handful of the crumb mixture together. I must confess, I added another Tablespoon of softened butter to mine to make it hold together a bit better.


Atlantic Beach Pie, spread the mixture into your baking dish.
Spread the crumb mixture into a lightly buttered pie dish.

My glass pie dish wasn’t very deep, and the crumb mixture was enough to fill it full as you can see.


Atlantic Beach Pie, shape the crust.
Press the crumbs firmly into the dish all the way around. Next, use your fingers and knuckles to shape a well into the crust, leaving a thick edge around the inside of the dish.


Atlantic Beach Pie, refrigerate the crust.
Once you’ve properly shaped the crust, place it in your refrigerator for at least 15 minutes so it can firm up. The butter in the crumb mixture will begin to harden back up and this helps hold the crumbs together.


Atlantic Beach Pie, bake the crust for 15 minutes, or until lightly browned around the edges.
Remove the crust from your refrigerator and place it straight into the oven that you’ve pre-heated to 350F degrees.


Atlantic Beach Pie, remove and place on a wire rack until needed.
Bake the crust until it’s lightly browned around the edges.

Remove the crust from the oven and place it on a wire rack until needed.


Atlantic Beach Pie, add the condensed milk to a large mixing bowl.
Empty the can of Condensed Milk into a good sized mixing bowl.


Atlantic Beach Pie, add the egg yolks.
Add the egg YOLKS only. You’ll need four of them.

I always suggest you crack the eggs over another small bowl so you can easily see and remove any egg shell that might fall in. Separate the yolks from the whites and place the egg yolks in the milk.

You can freeze the leftover egg whites if you like to use later, or just make an egg white omelet for breakfast the next morning.


Atlantic Beach Pie, whisk the mixture together well.
Whisk the egg yolks and condensed milk together until it’s fully combined together. Give it a minute or so in order to prevent any streaks of egg from appearing in your baked pie.


Atlantic Beach Pie, add the lemon juice.
Add the lemon juice.


Atlantic Beach Pie, add the lime juice.
Add in the lime juice next.


Atlantic Beach Pie, add the filling to the crust.
Gently pour the filling into the crust.

Your crust doesn’t have to be completely cooled before you add the filling, so go ahead and move forward with the recipe once you have the filling completed.


Atlantic Beach Pie, bake at 350 degrees until the crust is lightly browned and the filling is set.
Place the filled pie back into the oven and let it bake for about 15 more minutes. The crust should be browned and the filling firm and set before removing. Oven temperatures vary, so watch it closely and don’t let the crust burn.


Atlantic Beach Pie, remove from oven and cool.
When done, remove the pie from the oven and place it on a wire rack or trivet to let it cool.

The pie needs to cool, then you should refrigerate it to help it firm up even more.

If possible, refrigerate the pie, uncovered, overnight for even better results.


Atlantic Beach Pie, cut while cold, and enjoy.

The pie will be easier to cut while it’s cold. You’ll have a lot of crumbs, but that’s to be expected, so don’t let it bother you.

I found that I enjoyed the taste of the pie even better once the pie had started to warm up a bit as opposed to straight out of the refrigerator. So, cut it while it’s good and cold, but let it come to about room temperature before serving.

Top your pie with a dollop of whipped cream.

You can also sprinkle just a very small amount of Sea Salt over the top for an added Beach Pie experience. Go easy though, you don’t want to over salt it.


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Atlantic Beach Pie, printable recipe, as seen on Taste of Southern.

Atlantic Beach Pie

  • Author: Steve Gordon
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 slices 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated recipe to make this delicious Atlantic Beach Pie. It features a saltine cracker crust and lemon and lime flavor.



For the Crust

  • 1 ½ sleeves Saltine Crackers
  • ½ cup Unsalted Butter, softened
  • 3 Tablespoons Sugar

For the Filling

  • 1 can Sweetened Condensed Milk (14oz)
  • 4 Egg Yolks
  • 1/4 cup Lemon Juice
  • 1/4 cup Lime Juice
  • Fresh whipped cream, and a dash of Sea Sat for garnish if desired.


Pre-heat oven to 350F degrees.

  1. Place crackers in a large mixing bowl. Crush finely, but not to dust.
  2. Add the sugar. Mix well.
  3. Add the butter. Knead together until crumbs are moist and slightly sticking together.
  4. Press crumbs into an 8 inch pie dish to form the crust.
  5. Place crust in refrigerator and chill for 15 minutes.
  6. Place crust on middle rack in oven, bake for 15 minutes or until lightly browned.
  7. Remove crust from oven, sit on wire rack.
  8. Place milk in large mixing bowl.
  9. Add egg yolks.
  10. Beat mixture together until yolks are fully incorporated.
  11. Add the citrus juice.
  12. Beat again until everything is completely combined. Very important.
  13. Pour mixture into crust shell. Crust doesn’t have to be completely cooled.
  14. Place pie in oven. Bake for 15 minutes or until filling has set.
  15. Remove when done. Place on wire rack to cool. Refrigerate before cutting.
  16. Pie needs to be completely cold before slicing, but let it come to room temp before serving.
  17. Top each slice with whipped cream and a sprinkling of Sea Salt.
  18. Enjoy!

Keywords: Atlantic beach pie recipe, made from scratch, lemon-lime pie, southern, crooks corner


Your Comments:

Have you ever heard of Atlantic Beach Pie? Ever tried it?

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Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


You might also like this recipe:  Key Lime Pie

Or maybe this one:  Pineapple Pie

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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (6)

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  1. Susie Ciannilli says:

    I just wanted to send a little note and prayer to say how very much I enjoy your website. Thanks Steve and God bless.

  2. Karen Miller says:

    Sounds yummy. Definitely will be making this soon as my husband and I are fans of lemons and limes. Thanks for sharing.

  3. Margaret says:

    This pie turned out soooo good. Really enjoyed making it. I was surprised at how good it tasted. My husband really loved it. Many Thanks from Emporia, KS

  4. Elizabeth says:

    Gotta try this!! THANKS

  5. Sylvia Watson says:

    Hello Steve, we surely miss seeing you at auctions. Enjoy hearing by your message each week. This pie sounds good. Want to make it. Glad you have changed the way to send comments. I have tried to send before but could not always get one to go through. Hope to see you soon somewhere along the way. Sylvia & Fred

    • Steve Gordon says:

      Hi Sylvia, It’s great to hear from you. I’m sorry you had problems in the past trying to post a comment, but glad you finally got through. I think we’ve all missed our Friday and Saturday night get together at the auctions. Its funny how much a part of life that place came to be and now it’s gone forever. We’re having some fun at the new place up the road. Hope you and Fred can join us when it gets a bit warmer. It’s still not the same, but maybe it will grow on us over time. Thanks for writing, and be sure to stop by again… real soon. Be Blessed!!! -Steve

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