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  • Writer's picturechefalisonbiebs

Atlantic Beach Pie

For this year's Pi day, March 14th, I decided to make something I had only recently heard about, Atlantic Beach Pie.

This delightful pie, which originated in Atlantic Beach, North Carolina, is basically a hybrid between a key lime pie and a lemon meringue pie. It is made with a saltine cracker crust, citrus custard filling, and whipped cream topping.

I added coconut to my version of this delectable dessert as it pairs perfectly with the tangy lemon filling. Happy baking.

Specialty equipment:

Food processor (optional)

Yield: 1x10-inch pie

Preparation time: 1 hour

Cook time: 35–45 minutes

Saltine Cust

2 cups saltine crackers

½ cup flaked coconut

⅔ cup salted butter, melted

¼ cup sugar

¼ tsp salt

Lemon Filling

14 oz can of sweetened condensed milk

½ cup full-fat sour cream

Zest of 2 lemons

¾ cup lemon juice (about 4 lemons)

Yellow food coloring (optional)


1 cup heavy cream

1½ tbsp sugar

1 tbsp coconut cream powder

½ cup coconut flakes

For the crust

  • Preheat the oven to 350°F.

  • Place the saltine crackers in a food processor and pulse them into crumbs. Don't blend too finely, you want them to be a bit chunky. You can also crush them up in the package if you do not have a food processor.

  • Add the crackers to a bowl and combine with the butter, coconut, salt, and sugar.

  • Press the mixture into the bottom of a 10-inch pie plate and pack it up the sides.

  • Chill in the freezer for 10 minutes.

  • Bake in the oven for about 12 minutes, until it is just starting to color.

  • Remove and let cool while you prepare the filling.

For the filling

  • Whisk the condensed milk, sour cream, lemon juice, lemon zest, and yellowing food coloring to combine.

  • Pour the filling into the cooled pie crust.

  • Bake in the oven for 15–20 minutes, until the filling is just set.

  • Remove from the oven and cool completely before topping and cutting the pie.

Finishing the plate

  • Whisk the cream, sugar, and coconut cream powder until stiff peaks.

  • Place the coconut flakes on a baking tray and toast in the oven until golden brown, about 5 minutes.

  • Spread the whipped cream over the top of the cooled pie.

  • Serve sprinkled with toasted coconut and fresh lemon zest. Enjoy!


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