Atlantic Beach Pie recipe begins with a sweet-and-savory combo of crushed Saltine crackers, butter, and sugar. Bound with egg white, the crust is the perfect vessel for the rich, creamy filling, made with lemon and lime juices enriched with sweetened condensed milk and egg yolks.

How To Make Atlantic Beach Pie

To make Atlantic Beach Pie, you’ll begin with the crust:

  1. Crushed saltines are combined with butter, a touch of sugar, and an egg white before being pressed into a pie pan, set in the freezer for 10 minutes, and then parbaked until just golden.
  2. While the crust cools slightly, you’ll make the filling—and it couldn’t be easier. Simply whisk together the condensed milk, egg yolks, and citrus juices, and pour the mixture into the warm crust.
  3. Bake until just set… and that’s where the waiting begins. I

Indeed, this pie requires a bit of patience, as it needs to cool at room temperature before chilling until totally set—about three hours, all told, but it’s well worth the wait.

How To Serve Atlantic Beach Pie

Atlantic Beach Pie is the perfect guest at any cookout, as so many of the steps are carried out in advance!

If you’re planning on serving Atlantic Beach Pie as part of a cookout, be sure to get it started early in the morning so that it’s chilling in the fridge by the time your guests arrive. When you’re ready to serve your pie, all you’ll need to do is add the finishing touches. Freshly whipped cream is smoothed on top of the lemon-lime filling just before serving, and if you want to gild the lily, you can also garnish with fresh lemon or lime zest for a pop of color and even more delicious citrus flavor.

How To Store Atlantic Beach Pie

Atlantic Beach Pie is best eaten as soon as it’s made, but you can make your life easier by baking it the day before and topping with fresh whipped cream and zest just before serving. Any leftover pie will last up to four days in the fridge—but we’d be surprised if it lasts that long!


  • 1 ½ cups finely crushed saltine crackers (from 1 sleeve, about 37 crackers)
  • 6 tablespoons unsalted butter, melted 
  • 3 tablespoons granulated sugar
  • 1 large egg white, lightly beaten
  • 1 (14-oz.) can sweetened condensed milk
  • 4 large egg yolks
  • ¼ cup fresh lime juice (from 2 large limes)
  • ¼ cup fresh lemon juice (from 2 lemons)
  • 1 ½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • Lemon and lime zests, for garnish


Step 1
Make crust:
Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.

    Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze 10 minutes.

    Step 2
    Bake pie crust:

    Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.

    Step 3
    Mix pie filling:

    Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust.

    Step 4
    Bake whole pie:

    Bake at 350°F until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.

    Step 5
    Top with whipped cream:

    Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.

    Spread whipped cream topping over chilled pie, leaving about a ½-inch border of custard showing around crust. Garnish with lemon and lime zests, if desired. Pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping just before serving.