Ingredients
- 1 ½ cups saltine crackers (1 sleeve)
- 6 tbsp melted butter
- 1 egg white, lightly beaten
- 3 tbsp sugar
- 4 egg yolks, beaten
- 1 14oz can sweetened condensed milk
- ¼ cup lemon juice (2 fresh lemons)
- ¼ cup lime juice (2 fresh limes)
- 1 ½ cups whipping cream
- 1/4 cup powdered sugar
Instructions
Crust
- Crush saltines. (I put them in a gallon ziploc bag and use a rolling pin to crush.)
- Mix saltines, melted butter, egg white and sugar in a bowl.
- Press crust mixture into a glass pie plate and put in a 350 oven for 15-20 minutes, until golden brown. Let cool 10 minutes on wire rack.
Filling
- Whisk egg yolks and sweetened condensed milk well.
- Add juice of lemon and lime to mixture and whisk.
- Once pie crust has set for 10 minutes, pour filling into warm crust and bake at 350 for 15 minutes.
- Remove from oven and cool on wire rack for 1 hour. Then put in refrigerator and chill at least 2 hours before topping with whipped cream. Best left in fridge several hours or overnight to set up even better.
Whipped Cream
- Beat whipping cream and powdered sugar for 2 minutes until stiff peaks form. Use to top pie. Top whipped cream with lemon and lime zest for extra flavor. If you aren't going to eat pie right away, store in fridge up to 4 days without whipped cream topping.
Notes
*Original recipe here https://www.southernliving.com/recipes/atlantic-beach-pie.