Atlantic Beach Pie (Lemon Lime Pie)
Description
This just might be the easiest pie ever. It's sweet, tart and delicious, and if you like key lime pie, you'll like this. It's always a hit.
Ingredients
1 1/2 c. finely crushed saltine crackers from 1 sleeve, about 37 crackers)
6 T. unsalted butter, melted
3 T. granulated sugar
1 large egg white, lightly beaten
14 oz. can sweetened condensed milk
4 large egg yolks
1/4 c. fresh lime juice, from 2 large limes
1/4 c. fresh lemon juice from 2 lemons
1 ½ c. heavy whipping cream
1/4 c. powdered sugar
lemon and lime zest, for garnish
Directions
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Crust:
Preheat oven to 350 degrees F. Grease a 9" glass pie plate.
Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.
Transfer mixture to the prepared pie plate; firmly press on bottom and sides. Freeze 10 minutes.
Bake Crust:
Bake until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.
Pie Filling:
Meanwhile, whisk together condensed milk and egg yolks until smooth; whisk in lime and lemon juices until combined. Pour lime/lemon mixture into warm crust.
Bake Pie:
Bake until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour.
Refrigerate until chilled, about 2 hours.
Whipped Cream Topping:
Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Spread topping over chilled pie, leaving about a 1/2 inch border of custard showing around crust.
Garnish with lemon and lime zests, if desired.
8 servings.
Tip: Pie can be stored, covered, without the whipped cream topping, in the refrigerator up to 4 days. Spread with topping just before serving.
Prep Time
Cook Time
PT0M