The MOM 100 Blog

Atlantic Beach Pie

by Katie Workman  •  October 23, 2012 Makes 1 pie (serves 8)

This recipe comes from Bill Smith, long-time chef of Crook’s Corner restaurant in Chapel Hill, North Carolina.  It’s his version of a pie that was commonly served at seafood restaurants on the North Carolina coast when he was growing up.

When I first tasted this pie, all I could say was, “OH MY GOD, OH MY GOD.”  I went into a pie-induced fugue state of some kind.   I have a very patchy memory of finishing the pie, sharing it with my dinner companion, forks gentile-ly nudging each other for the final bites.

The beauty of this pie lies in the play between the salty, dense crust made from saltines, and the creamy sweet-and-tart filling featuring citrus juice.  The billows of whipped cream don’t hurt.

For the Crust:

1 ½ sleeves of saltine crackers

8 to 10 tablespoons unsalted butter, softened

3 tablespoons sugar

For the Filling:

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

½ cup fresh lemon juice or lime juice, or a mix of the two

For the Sweetened Whipped cream:

1 ½ cups heavy or whipping cream

2 tablespoons confectioners’ sugar

  1. Preheat the oven to 350°F.
  2. For the crust, crush the crackers finely, but not to dust, and place them in a medium bowl. You can use a food processor, but it’s just as easy to use your hands.   Add the sugar, then knead in the butter until the crumbs hold together like dough. Press the mixture into an 8 or 9- inch pie pan, as you would for a graham cracker crust. Refrigerate for 15 minutes, then bake for 16 to 18 minutes or until the crust colors a little.
  3. Remove the crust and while it is cooling slightly, make the Filling.  In another medium bowl beat the egg yolks into the milk , then beat in the citrus juice. It is important to completely combine these ingredients. Immediately pour into the pie shell and bake for 15 to 18 minutes until the filling has set.  Let the pie cool on a pie rack, then refrigerate to chill.
  4. In a large mixing bowl using a whisk or a hand mixer whip the cream and confectioners’ sugar just until slightly firm peaks are formed   Pile the whipped cream over the entire filling.   The pie needs to be completely cold to be sliced.  This will keep for up to 4 days in the refrigerator.

 

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Old Wives Tales

Bill explained that back in the day, there was a commonly held belief (which his mother still holds to this day) that if you ate sweets after a seafood meal you would get sick. His aunt even went so far as to test this theory by driving to a Dairy Queen after such a meal, and having a milkshake, and nothing actually happened. Bill’s mom still holds staunchly to this belief however. The exception was apparently this citrus pie, which was the only dessert served at many of these coastal seafood joints. It was often served with meringue on top (no doubt using the white from the yolks that are used in the filling), but Bill prefers it with whipped cream, and I am not about to argue. It’s a good story, but it’s an even better pie.

THERE ARE 38 COMMENTS ON THIS POST:

  1. Mar 17, 2014
    @ 10:09 AM
    Margot says ....

    Katie-thank you for this recipe. It’s easy and a crowd pleaser. In fact any time I need to ask my office IT department for extra help, I whip one of these up and they are glad to help!

    Reply

    • Apr 2, 2014
      @ 14:33 PM
      Katie Workman says ....

      smart!

      Reply

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  4. Jul 7, 2013
    @ 13:17 PM
    lilgreenowl says ....

    I was very disappointed by this pie. There’s too much crust, even for a 9″ pie pan and it’s not nearly as delicious as a homemade graham cracker crust. The filling is good but it’s the same recipe that’s on the Nellie & Joe’s Key Lime Juice bottle! I did enjoy the story and can certainly relate to the joy of discovering something wonderful to eat.

    Reply

    • Jul 7, 2013
      @ 13:30 PM
      Katie Workman says ....

      sorry to hear that! I just loved the crust so much, the thickness of it didn’t bother me, and I like the ratio of crust to filling. But maybe next time you can do less crust?

      Reply

  5. Jul 5, 2013
    @ 21:01 PM
    Marguerite says ....

    This pie is INCREDIBLE! I had BBQ at a new restaurant. It was awful…the waitress suggested the pie…..made it worth the wait! YUM!

    Reply

    • Jul 6, 2013
      @ 08:42 AM
      Katie Workman says ....

      It’s something all right. It makes me feel slightly religious.

      Reply

  6. Jun 10, 2013
    @ 11:12 AM
    Eric says ....

    After weeks of waiting since your NPR piece, finally made this for a BBQ Saturday evening and it was a big hit! The crust held together far better than I expected when I pressed it into the pan–just FYI if anyone’s skeptical during prep. Also one of our guests spontaneously offered a terrific complement to the pie–fresh blueberries on top of the whipped cream. I tried them, too, and while the pie certainly doesn’t need them, they were a nice touch.

    A new summer dessert staple for us. Thanks for bringing it to our attention!

    Reply

    • Jun 12, 2013
      @ 08:36 AM
      Katie Workman says ....

      Oh, I love the idea of blueberries! Smart.

      Reply

  7. Jun 9, 2013
    @ 13:58 PM
    Beth says ....

    I’m making the pie right now! Had the same concern as Jaye about the crust. It wasn’t holding together “like pastry” after using 1 stick of butter so I added a few Tbl of coconut oil until I could squeeze a handful and have it hold together. After baking, the crust seems to be nice and firm/crunchy so I think I’m on the right track. Can’t WAIT to taste this!

    Reply

    • Jun 12, 2013
      @ 08:37 AM
      Katie Workman says ....

      Even without the oil, when it bakes up, somehow it all sticks together. I hope you loved it!

      Reply

  8. Jun 4, 2013
    @ 12:14 PM
    Niccole says ....

    Could I make this gluten free?

    Reply

    • Jun 7, 2013
      @ 18:45 PM
      Katie Workman says ....

      I’m sure you can, but his is so not my area of expertise. I don’t want to steer you wrong!

      Reply

  9. Apr 18, 2013
    @ 22:49 PM
    Lena says ....

    I was wondering if I can substitute 4 egg yolks for 4 egg whites or 2 eggs because 4 egg yolks sounds like a LOT of cholesterol in this cake. Just thinking how to make it a bit healthier without compromising the great taste…

    Reply

    • Apr 18, 2013
      @ 22:55 PM
      Katie Workman says ....

      hmmmm. I have not tried that. But now I am curious if it might make for a more whipped/lighter filling. I will try it, but if you try it first, please let me know!

      Reply

      • Apr 20, 2013
        @ 19:57 PM
        Lena says ....

        I did make it today with just 2 eggs. It came out very good, I don’t know how it would be with 4 egg yolks though :) The filling holds pretty good.

        Reply

        • Apr 21, 2013
          @ 09:14 AM
          Katie Workman says ....

          This is very good to know! Thanks!

          Reply

          • May 7, 2013
            @ 20:48 PM
            Sally says ....

            Unless you’re planning on eating the whole pie yourself, 4 egg yolks isn’t problematic. It’s a half a yolk per serving.

  10. Apr 18, 2013
    @ 11:44 AM
    Kate Cohen says ....

    I only have 9-inch pie plates. Do I need to increase the filling?

    Reply

  11. Apr 16, 2013
    @ 11:56 AM
    Cindy says ....

    When I heard your story about this pie on NPR, I had to pull over and write down the information. I made this wonderful creation last weekend, and it was a big hit! I’ll be sharing it with my blog readers soon (and, of course I’ll link back to you). Thank you so much for sharing!

    Reply

    • Apr 16, 2013
      @ 12:02 PM
      Katie Workman says ....

      That’s so great! Thank you. I dream about this pie….

      Reply

      • Apr 22, 2013
        @ 12:43 PM
        Jaye Girouard says ....

        I was a little disappointed. I think I did everything right, but I felt it was like a regular lemon pie. Nothing spectacular….I think Katie went a little overboard with her praise…esp the ‘omg’…’omg”…thing…

        I was good , not saying that ,but not OMG recipe.

        Just my humble opinion!

        Reply

        • Apr 24, 2013
          @ 08:25 AM
          Katie Workman says ....

          well, I guess one person’s “OMG” pie is another persons “that’s just a good pie” pie. But glad it was at least a good pie.

          Reply

          • May 20, 2013
            @ 10:01 AM
            Jaye Girouard says ....

            ok, I’m humbled….made it yesterday for 8 lady friends, and they loved it!!! one thing….I can’t seem to get the crumbs to stay together? The crust just falls apart…it doesn’t come out ‘like dough’ for sure….what am I doing wrong?

            Thanks again!

  12. Apr 15, 2013
    @ 09:01 AM
    Anna Marie Tomassoni says ....

    My husband sent me the link to pie after hearing about it on Friday.
    I made it yesterday (doubled the recipe) and it was a huge hit. Everyone especially loved the crust and said it would be good for all kind of fruit pie recipes. The only thing I would change is the last line of the recipe “this will keep up to four days in the refrigerator”….mine didn’t. Thank you for a new summer recipe!

    Reply

    • Apr 15, 2013
      @ 09:03 AM
      Katie Workman says ....

      thanks very much for the feedback, and glad the pie was a hit!

      Reply

  13. Apr 13, 2013
    @ 22:01 PM
    whiskeybrothers says ....

    I also heard this story on NPR. I now have the pie waiting only for the whipped cream before digging in!

    Reply

  14. Apr 12, 2013
    @ 23:59 PM
    Suzie says ....

    I am thinking of making for a work pot luck….. and was thinking of making mini pies instead one large pie. Any conversions I should consider?

    Reply

    • Apr 15, 2013
      @ 09:05 AM
      Katie Workman says ....

      The crust is quite thick, so the ratio of the crust to pie filling will be a bit different from the big pie — lots of crust with not much filling if you are doing little 2 or 3 inch pies….but that may not be a bad thing! I would just watch the baking times – bake the crust first until lightly golden, and bake the filled pies just until the filling is set (give it a jiggle).

      Reply

  15. Apr 12, 2013
    @ 16:21 PM
    Jeremy says ....

    Heard you on NPR… heard your amazing description of the pie and the chef’s interview afterward. Couldn’t resist… my wife normally does the cooking in our house, but I came home and declared, “I am going to make you a pie.” Her jaw dropped.

    Reply

  16. Apr 12, 2013
    @ 14:07 PM
    Kristie says ....

    I hear the snippet on NPR about this pie on my way home from work last night, and immediately looked the recipe up when I got home to make sure I had all the ingredients! I will be making tonight, and CANNOT WAIT!!!

    Reply

  17. Nov 6, 2012
    @ 21:21 PM
    zhakya says ....

    I cant wait to try this

    Reply

  18. Oct 23, 2012
    @ 17:35 PM
    Sally says ....

    That pie sounds delicious! I think I might have to try lemon, lime and lemon-lime!

    Reply

    • Oct 24, 2012
      @ 07:46 AM
      Katie Workman says ....

      It would be foolish to just try one :)

      Reply

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