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A slice of creamy Beach Pie topped with whipped cream, lemon zest, and a graham cracker crust on a white plate.
Daniel

Beach Pie

A salty-sweet North Carolina tradition with a buttery cracker crust and tangy lemon filling that tastes like summer at the shore.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups saltine crackers finely crushed (about 1 sleeve)
  • 6 tbsp unsalted butter melted
  • 3 tbsp sugar granulated
For the Filling
  • 14 oz sweetened condensed milk 1 can
  • 4 egg yolks large, room temperature
  • 0.5 cup lemon juice freshly squeezed (about 3-4 lemons)
  • 1 tbsp lemon zest finely grated
For Serving
  • 1 cup whipped cream lightly sweetened, for topping

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Mixing Bowls
  • Whisk

Method
 

Make the Crust
  1. Heat oven to 350°F. Stir together crushed saltines, melted butter, and sugar until the texture of wet sand. Press firmly into a 9-inch pie plate, working the mixture up the sides. Bake 12-14 minutes until lightly golden and fragrant. Cool completely on a wire rack.
Make the Filling
  1. In a medium bowl, whisk egg yolks with lemon zest until pale and slightly thickened, about 1 minute. Whisk in sweetened condensed milk until smooth, then slowly add lemon juice while whisking constantly. The mixture will thicken immediately.
  2. Pour filling into the cooled crust, spreading to the edges. Refrigerate uncovered at least 4 hours or overnight until set and sliceable. The center should jiggle slightly but hold its shape.
Serve
  1. Spread or pipe whipped cream over the top just before serving. Slice with a sharp knife wiped clean between cuts for neat wedges.

Notes

For the true coastal experience, use a mix of lemon and lime juice - locals call this Atlantic Beach Pie. The crust can be made 2 days ahead and stored at room temperature in the pie plate, covered. If your lemons are small or not very juicy, grab an extra; you need the full half cup for the filling to set properly.