Description
Atlantic Beach Pie is a classic American dessert featuring a buttery graham cracker crust filled with a luscious, tangy lemon custard. Topped with whipped cream and a hint of lemon zest, this creamy pie offers a perfect balance of sweet and tart flavors, making it an ideal treat for warm weather or any dessert occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 4 large egg yolks
- 1 teaspoon vanilla extract
Topping
- Whipped cream for topping
- Lemon slices or zest for garnish (optional)
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
- Bake the crust: Bake the crust in the preheated oven for 8-10 minutes, or until it becomes lightly golden and set. Remove from the oven and let it cool slightly.
- Mix the filling: In a separate bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, egg yolks, and vanilla extract until the mixture is smooth and fully combined.
- Fill and bake the pie: Pour the lemon filling into the pre-baked crust. Return the pie to the oven and bake for 15-18 minutes, or until the filling is just set and slightly firm to the touch but still creamy.
- Cool and chill: Remove the pie from the oven and allow it to cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours to chill completely and allow the filling to firm up.
- Serve: Before serving, top the pie with whipped cream and garnish with lemon slices or additional lemon zest if desired. Slice and enjoy your creamy, tangy Atlantic Beach Pie.
Notes
- For a slightly tangier flavor, use a combination of lemon and key lime juice.
- Make sure the egg yolks are fully incorporated into the filling mixture to prevent curdling during baking.
