Atlantic Beach Pie
Atlantic Beach Pie
If Summer were a dessert it would be this Atlantic Beach Pie! It’s the perfect blend of sweet, tart and salty. It was first introduced by chef Bill Smith of North Carolina’s Crook’s Corner restaurant in 2011. Having grown up in South Florida it immediately reminded me of key lime pie but on closer inspection it’s definitely different. The crust is made from saltine crackers and the filling is a nice blend of both lemon and lime. It’s topped with fluffy whipped cream and a sprinkling of flaky salt. The contrast of flavors is just delightful. This version is egg free, dairy free, completely vegan and completely delicious!
Serves 6-8
Ingredients
Crust
1 1/2 sleeves Saltine Crackers (60 crackers)
1/2 cup (115g) Vegan Butter, melted
2 Tbsp (30g) Cane Sugar
Filling
11.25oz (320g) Plant Based Sweetened Condensed Milk (Oat or Coconut)
1/2 cup (118ml) fresh Lemon Juice
1/2 cup (118ml) fresh Lime Juice
1/4 cup (59ml) Plant Milk
1/4 cup (40g) Cornstarch
1/8 tsp Salt
Optional for color: dash of Turmeric
Topping
Any type of vegan whipped topping
Flaky Salt
Directions
1. Add the saltines (reserve 3 crackers) to a food processor and pulse until lightly crumbled. Add the melted vegan butter and sugar and pulse again until it starts to hold together. Crumble the 3 reserved crackers by hand and add it to the mixture (for texture) and then pour it out into a pie dish.
2. Pat the crumbs down to form the crust. Use the bottom of a heavy glass to help pack down the crust and shape the sides.
Place the pie dish onto a baking sheet and bake at 350 for 17 minutes or until golden in color. Set aside to cool.
3. While the crust bakes, start the filing. Add the condensed milk, lemon and lime juices to a pot on medium heat. Whisk together to incorporate. The mixture will foam a bit which is fine. Add in the salt and turmeric if using.
4.In a cup or bowl, mix together the cornstarch and milk until there are no clumps and pour it into the pot while whisking. Allow everything to come to a low boil for no longer than 2 minutes, while whisking ocassionally. Once the mixture has thickened to the consistency of pudding, remove it from the heat.
5. If there are any clumps you can strain it through a seive before it cools. Once the mixture has cooled slightly, pour the filling into the pie shell and smooth out the top. Refrigerate until completely set at least 4 hours or best overnight.
6. Serve the pie chilled or almost at room temp with a sprinkling of flaky salt and a generous topping of vegan whipped cream.
