Here’s a classic, nostalgic Atlantic Beach Pie recipe—a sweet, creamy, lemony dessert with a buttery crust, perfect for summer or any special occasion 🌊🍋
Atlantic Beach Pie
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ⅓ cup sugar
- 6 tbsp butter, melted
Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice (fresh is best)
- 3 large egg yolks
Topping
- 3 large egg whites
- ¼ cup sugar
- ¼ tsp cream of tartar (optional, for stability)
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Make the crust
- Combine graham cracker crumbs, sugar, and melted butter.
- Press mixture into a 9-inch pie pan evenly.
- Bake 8–10 minutes, then let cool.
- Prepare filling
- In a bowl, whisk sweetened condensed milk, lemon juice, and egg yolks until smooth.
- Pour into cooled crust.
- Bake the filling
- Bake 15–20 minutes, until set but slightly jiggly in the center.
- Let cool slightly while preparing meringue.
- Make the meringue topping
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Spread meringue over pie filling.
- Finish baking
- Bake 5–8 minutes, or until meringue is lightly browned.
- Cool & serve
- Let cool to room temperature, then refrigerate 2–3 hours before slicing.
Tips & Variations
- Garnish with lemon zest or toasted coconut for extra flair
- For a slightly tangier pie, increase lemon juice by 1–2 tbsp
- Can use a store-bought graham cracker crust to save time
If you want, I can also give a simplified no-meringue version that’s faster but still creamy and lemony.
Do you want me to do that version too?
