Does this North Carolina lemon pie recipe go by other names?

Also known as an Atlantic Beach lemon pie as Atlantic Beach was the beach Bill vacationed at as a kid. Bill Smith is known as the one who rescued the recipe and revived it from an old church cookbook.

Can Atlantic beach pie be frozen?

Absolutely, this North Carolina lemon pie recipe can be frozen, however I would make the topping before serving.

Can I make this North Carolina Lemon pie without Saltines?

North Carolina Lemon Pie also know as Atlantic Beach pie can be made with a graham cracker crust, a saltine cracker crust or Ritz crackers.

North Carolina Lemon Pie Recipe/Atlantic Beach Pie

Description

This North Carolina Lemon Pie recipe with its Saltine crust is otherwise known as Atlantic Beach Pie. I don’t care what you call it, this easy lemon pie with its salty crust is a crowd pleaser!

Ingredients

Units Scale

For the Crust:

1 1/2sleeves saltine (with salt) crackers (about 60 crackers/200 grams)

3tablespoons granulated sugar

1/2cup unsalted butter (1 stick), at room temperature or melted

FOR THE FILLING

4egg yolks

1 14 oz can sweetened condensed milk

1/2cup fresh squeezed lemon or lime juice, or a mix of the two (Grate the zest of the lemons to use in the pie and as a garnish)

Pinch of kosher salt

Fresh whipped cream, OR Sour cream or Yogurt, lemon or lime zest and flaky sea salt, for garnish (optional)

Yogurt Topping:

1 c plain whole milk Greek Yogurt

1/4 heavy whipping cream

2 T powdered sugar

Vanilla extract (optional)

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Instructions

Make the crust: Using a food processor or your hands, pulse or crush the crackers finely. (Stop before all the crackers turn to dust; it’s O.K. if you have some little pieces.) Add sugar, then melted butter and stir to combine.

Press into the sides and bottom of a 9″ pie pan. (Not deep dish.) Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.

Make the filling: While the crust is cooling (it doesn’t need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), half of the lemon zest, and salt, making sure to combine completely.

Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Let cool on wire rack and then refrigerate until completely cold, 4 hours or overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired. Yogurt or sour cream topping is also good and you could make a meringue.

Notes

Please see post above.