Summer Beach Pie

175

While my love for all things Key Lime is legendary, some folks like a toned down version without the lip-curling-pucker of straight lime juice. This pie is just that and is oh-so-delicious!

This version is a slightly modified Atlantic Beach Pie with what I think is a better crust and a hint of orange in the citrusy lemon/lime mix. It’s easy to make, though you do need to allot for a few hours setting time in the fridge.

The crust is a blend of the traditional all-Saltine crust of the Atlantic Beach and a graham cracker crust found in most key lime pies. The blend has a more interesting texture than graham-only and stays together better than straight Saltine. I even added a bit if island flair with the coconut and it adds taste and texture to what is an amazing but relatively delicate crust. So be gentle with it 😉

You get salt and crunch from the crust, smooth and sour from the filling and a touch of sweet from the airy whipped cream. It really is the perfect summer pie!

A few notes: this recipe is for a 10″ pie plate. If you only have a 9″, you can probably get away with just one can (14oz) of condensed milk and slightly less juice, maybe a TBSP less.

Summer Beach Pie

Course: Dessert
Cuisine: American
Keyword: pie
Servings: 6

Equipment

  • 1 10" pie plate
  • stand mixer

Ingredients
 

Crust

  • 120 grams Graham cracker crust
  • 120 grams Saltine cracker crumbs
  • 40 grams Sweetened coconut flakes
  • 20 grams sugar
  • 120 grams Melted butter
  • 1 pinch salt

Filling

  • 21 oz sweetened condensed milk - 1.5 cans
  • 4 large egg yolks
  • 1/3 cup fresh lemon juice - 2 lemons
  • 1/4 cup fresh lime juice - or Nellie & Joe's
  • 2 TBSP Cointreau - or Grand Marnier

Topping

  • 1.5 cups Heavy whipping cream
  • 1/4 cup confectioner sugar
  • 1/4 tsp coconut extract

Garnish

  • Lemon and lime zest

Instructions

  • Preheat oven to 350F
  • In medium bowl, mix all dry ingredients until uniform. Add melted butter and using a fork, mix thoroughly until you have the consistency of damp sand.
  • Build a nice thick crust evenly around the pie plate and bottom. Use a tamper or measuring cup to press crust firmly and evenly. You’ll have extra crust mix! Pour remaining crust mix onto sheet tray into flat layer. Bake crust 350F for 12-13 min with extra mix in tray alongside crust. Remove both and set aside to cool 10-15 min. 
  • You can use the excess crust as garnish or to sprinkle over ice cream if you serve your pie with that.
  • Mix filling ingredients in stand mixer until completely blended. Pour into cooled crust. Bake on center rack, 350F for 14-15 minutes until center still jiggles slightly. Remove and place on wire rack to cool one hour. Place in fridge for a few hours or overnight.
  • Just before serving, mix whipped cream ingredients on High speed in stand mixer with whisk attachment until fluffy. 2-3 min. Spread carefully on pie to not disturb your crust!
  • Garnish with zested lemons and limes. Now good luck not eating it all yourself!
Tried this recipe?Let us know how it was!

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