Bill Smith's Atlantic Beach Pie | Genius Recipes

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This is a sweet-salty twist on a classic North Carolina lemon pie that’s as lazy and beachy as summer should be. Garnish with freshly whipped cream and coarse salt, and serve all summer long. GET THE RECIPE ►► https://f52.co/2N1Vgu0

INGREDIENTS
For the crust:
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar

For the filling:
1 (14-ounce) can sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream, for garnish
Coarse sea salt, for garnish

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Comments

Pamela Harris says:

That is a" ICE BOX LEMON PIE" ! The recipe is on Eagle Brand Condensed Milk can!!!

MJ MK says:

How many crackers,how much juice? Come on i hate a recpe without measures,it pissed me tfo

phil2u48 says:

I’m from N. C. and we used the whites for meringue.

Jose martin Halle says:

I am no pastry chef, but after i made this recipe once its my new go to dessert everyone loves. Thanks Bill Smith and Food 52!

Joey Suggs says:

How can a current-day chef invent a pie that's been around since over a century ago? If I add salt to the top of a dessert, do I get credit for inventing it? In my head I think I just invented 60 or 70 new desserts! Some fabulous examples: Salted German Chocolate cake, Salted Tollhouse Cookies, Salted Sugar Cookies, Salted Cotton Candy… and so many, many more. Thanks for helping unleash my astounding creativity just like Bill Smith!

Fievel Mousekewitz says:

Aw my gol this sounds amazing

Classic Game Services says:

Remind me of how foods are made in prison when you can't have what is available on the outside

Ria Somers says:

The work makes the pie. Dare you to do shop fly.

Ms. Shaw says:

So I made this pie. It is chilling now but I added a tiny bit of sugar to the crust and I browned butter and refrigerated it and whipped it back to soften butter consistently and mixed it in the crust instead of plain butter. I hope it is good oh yeah and I added lemon and lime zesty in addition to the kosher salt. And vanilla in the whipped cream but no sugar

Crystal Grose says:

That looks so good and is so easy – a great combo! Thanks so much! This is a dessert when you want something sweet, but don't feel like making it kind of thing. Very unique crust as well. Will definitely give this a try – maybe even for the holidays. Congrats to you and may you have a successful delivery and wonderful motherhood :)

Jill Valentine says:

Omg you are just a little pregnant! I want to tell you about sweetbelly and the genius farting out all the recipes, but you totally got me there with that cheeky profile shot and now all I can think about is squishy baby!

Michael Nicola says:

If only I could make this vegan.

Dionne Mesiona-Pepple says:

Congratulations on your truest of blessings, Mama❤️

Valerie Pagendarm says:

Please do this in a vegan version.🙏

Violet Arena says:

I wonder if I can use Ritz crackers. Ritz crackers are super buttery.

Heather Lianne says:

What temp do you bake the crust at and then the filling and for how long??

Jude says:

Did you bake the pie with the Custard in it? maybe I missed something if so how long did you bake it for?
It sounds and looks wonderful. Thanks 💚

Barby Lee says:

Look like you need to go rest…seriously

Jose Lara says:

Simple and simply delicious!

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