Oh yes — Atlantic Beach Pie 🌊🥧
A Southern classic from the Outer Banks, NC — creamy, tangy, buttery, and nutty, with a graham cracker crust that’s pure nostalgia. Despite the name, it’s not a traditional “fruit pie,” it’s more like a custardy, lemony dessert you devour by the forkful.
🥧 Atlantic Beach Pie
Ingredients (9-inch pie):
Crust:
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1 1/2 cups graham cracker crumbs (about 10–12 crackers)
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1/3 cup sugar
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6 tbsp unsalted butter, melted
Filling:
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1 can (14 oz) sweetened condensed milk
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1/2 cup lemon juice (fresh is best)
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3 large egg yolks
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1 tsp vanilla extract
Topping:
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1 cup heavy cream
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2 tbsp powdered sugar
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Optional: lemon zest or thin lemon slices
Instructions:
1. Make the crust:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter.
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Press mixture into a 9-inch pie pan evenly.
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Bake 8–10 minutes until lightly golden. Cool completely.
2. Make the filling:
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In a medium bowl, whisk together condensed milk, lemon juice, egg yolks, and vanilla.
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Pour filling into cooled crust.
3. Bake:
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Bake pie 15–18 minutes until filling is set but slightly jiggly in the center.
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Cool to room temperature, then refrigerate 2–3 hours until chilled and firm.
4. Make the topping:
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Whip heavy cream with powdered sugar until soft peaks form.
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Spread or pipe whipped cream over the chilled pie.
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Garnish with lemon zest or slices.
🌟 Tips for the Perfect Beach Pie:
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Fresh lemon juice is key — bottled can taste flat.
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Chill thoroughly — this pie is best cold.
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For a nutty twist, sprinkle chopped pecans on the crust before baking.
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Slice with a sharp knife dipped in hot water for clean edges.
If you want, I can also give you:
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Mini tartlet version (individual pies)
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Coconut-Atlantic Beach Pie twist
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Or a no-bake version that’s just as creamy