LEMON LIME PIE (ATLANTIC BEACH PIE)
I have been obsessed with finding citrus pies lately, so it was time for me to make my own LEMON LIME PIE!
Recently I realized how good Key Lime Pie is and how much I absolutely love the tart creamy filling paired with a massive pile of whipped cream on top.
Lavender & Honey Kitchen (my all time favorite coffee shop & bakery) and Bobby Boy Bakeshop (my ultimate fave lavish dessert bakery) have the BEST Key Lime Pies I have EVER HAD. Like in the whole wide world.
Recently, L&HK started selling their Key Lime Pie’s by the slice and ooooooh that was a good idea for them, bad idea for me. I find myself trying to think of a reason to go weekly while they still have it!
BUT I figured it might be time to try make one at home as it can’t be that complicated, right?! Seems like only a few ingredients to make this delight.
And then… Atlantic Beach Pie or as I’m calling it LEMON LIME PIE showed up front and center on a magazine the other day and I thought, yes that’s the one. As if I needed any more signs.
A mixture of fresh lemon juice with fresh lime juice on a saltine cracker buttery crust with a huge smothering of sweetened whipped cream called my name.
And that’s where we are right now, looking at this beautiful delectable Summer pie.
Perfectly sweet but not overly sugary, a creamy luscious filling with the best tang that tastes like Summer on a plate. That’s totally it. I love this pie. And can you really go wrong with powdered sugar whipped cream in any recipe?
I think not.
Let’s talk about this crust. Surprisingly delicious and crunchy with a great salty-ness. I honestly feel like nothing really beats a graham cracker crust BUT this one was the most wonderful addition to this citrusy pie.
I loved the newness and different spin on a pie crust here and it was super easy to smash those little saltines up.
This new crust was a win for me!
LEMON LIME PIE
Ingredients
- 50 SALTINE CRACKERS CRUSHED
- 3 TABLESPOONS WHITE GRANULATED SUGAR
- 1 STICK UNSALTED BUTTER, MELTED 113 GRAMS (1/2 CUP)
- 1/4 CUP FRESH LIME JUICE
- 1/4 CUP FRESH LEMON JUICE
- 4 EGG YOLKS
- 1 CAN CONDENSED MILK 14 OZ
- 1/4 CUP POWDERED SUGAR
- 1 1/2 CUPS HEAVY WHIPPING CREAM
Instructions
- PREHEAT OVEN TO 350 DEGREES F.
- MIX CRUSHED SALTINE CRACKERS WITH SUGAR FIRST, THEN MELTED BUTTER UNTIL COMBINED. PRESS INTO A 9" OR 10" PIE PLATE, FREEZE FOR 15 MINUTES.
- BAKE FOR 15 MINUTES UNTIL SLIGHTLY GOLDEN. COOL FOR 10 MINUTES.
- WHISK CONDENSED MILK WITH EGG YOLKS IN A MEDIUM SIZED BOWL. WHISK IN FRESH JUICES UNTIL SMOOTH THEN POUR INTO CRUST WHILE COOLING.
- BAKE FOR 15 MINUTES UNTIL CENTER IS JUST SET. COOL FOR 1 HOUR AND THEN REFRIGERATE FOR 2 HOURS.
- WHEN READY TO SERVE, USING A STAND OR HAND MIXER, WHIP CREAM AND POWDERED SUGAR UNTIL STIFF.
- LAYER ON TOP OF PIE FILLING LEAVING A SLIGHT BORDER OF PIE AND CRUST.
- GARNISH WITH LEMON AND LIME ZEST!
Much lemon lime love,
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