Lemon Lime Atlantic Beach Pie

We are hosting Alfanso (Alan) and Mrs. Alfanso tonight for dinner for the first time at our apartment here in Fort Lauderdale.  I wanted to bake a nice sunny pie and had this one saved for sometime that I hadn’t made.  I have seen both grapefruit and lemon lime variations of this pie in the past and since I had some limes still decided upon the lemon lime version.  I believe one of the aspects of this pie that make it an Atlantic Beach pie is the choice of crust.  I’ve seen both saltine and Ritz Cracker crusts for these pies and chose the Ritz Cracker version.  My little addition to this is adding the lemon zest to the filling and lime zest to the whipped cream decoration.

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Ingredients

For the crust

• 1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
• 1/2 cup softened unsalted butter
• 3 tablespoons sugar

Alternate crust using Ritz Crackers

• 5 ounces round buttery crackers (such as Ritz) (about 40 crackers), crushed.  (Original not enough increased to 175 g)
• 3 tablespoons granulated sugar 
• 1 1/2 teaspoons kosher salt 
• 1/2 cup (4 oz.) unsalted butter, melted

For the filling

• 1 (14-ounce) can sweetened condensed milk
• 4 egg yolks
• 1/2 cup lemon or lime juice or a mix of the two (I will increase to ¾ cup juice)
•           I will add zest of a lemon 
• Fresh whipped cream, for garnish
• Coarse sea salt, for garnish

Directions

Preheat oven to 350°F.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.  Alternatively, melt butter and add to dry ingredients as per other recipes.

While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Notes:

The crust will slouch a bit in the pan, perhaps freeze it prior to baking.  I took it out and pressed the crust again halfway through baking and again at the end of baking prior to pouring the filling in.

My index of bakes.