Few desserts capture the taste of summer quite like Atlantic Beach Pie. Bright, creamy, refreshing, and just the right balance of sweet and salty, this citrus pie has deep roots in the coastal communities of North Carolina. Traditionally served in seaside seafood restaurants, this pie was known as the “only acceptable dessert after a big seafood meal,” thanks to its light and palate-cleansing flavor.

What sets Atlantic Beach Pie apart isn’t just its citrusy filling—it’s the salty, buttery cracker crust that makes each bite taste like sunshine and ocean breeze in dessert form. Simple, easy to prepare, yet surprisingly sophisticated, this pie has earned its place as a modern Southern classic.

The Story Behind Atlantic Beach Pie

Atlantic Beach Pie comes from the shores of the Southern Atlantic coast, where for generations there was a superstition: dairy-based desserts and seafood shouldn’t be eaten together. The exception? Lemon pies. Restaurants all along the Carolina coast served them as the perfect finale to fried fish, shrimp plates, or oyster dinners.

Most citrus pies use graham-cracker crusts, but Atlantic Beach Pie takes inspiration from the region’s most iconic pantry staple—saltine crackers. The result is a crust that’s sweet, salty, crisp, and downright addictive.

This contrast makes the dessert stand out from typical lemon pies: every forkful offers a creamy citrus filling with a salty-sweet crunch that feels instantly nostalgic and utterly unique.

Ingredients You’ll Need

For the Crust

• 1 ½ sleeves of saltine crackers (about 45 crackers)

• ½ cup (1 stick) unsalted butter, melted

• ⅓ cup granulated sugar

For the Filling

• 1 can (14 oz) sweetened condensed milk

• 4 large egg yolks

• ½ cup lemon juice

• ¼ cup lime juice (or use all lemon juice if preferred)

• Pinch of salt

For Topping

• Freshly whipped cream

• Lemon or lime zest

• Extra crushed crackers (optional)

How to Make Atlantic Beach Pie

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