The Atlantic Beach Pie is a classic that’s been around for a while and was popularized by North Carolina chef Bill Smith. This cake is a wonderful combination of lemon and lime with a salt cracker crust. If you haven’t tried this one yet, add it to your recipe list! It’s easy to make and such a refreshing treat!
Atlantic Beach Ingredients needed:
salt crackers
Sugar
butter
condensed milk
egg yolk
lemon juice
lime juice
Such simple ingredients, yet this Atlantic Beach Pie is loaded with flavor. The combination of condensed milk and lemon and lime juice is so good. Then add the salt cracker crust and you have an incredible pie. This cake is perfect for any spring or summer gathering as the flavors are just great on a warm day!
If you want to take this cake to the next level, add some whipped cream. I’ve had it both ways and we’ve enjoyed it with or without the topping. It’s such a unique cake but you have to try it.
If you’ve been following our site for a while, you know that we love the easy recipes and think they’re the best.
Read our digital magazine Life on the porch? It’s full of great new recipes, country life, amazing people, southern charm, cooking tips and more. We’ll send it straight to your email so you can start reading, cooking and relaxing immediately! This is our premium content that cannot be found on our website. Join thousands of others today and start enjoying our magazine!
Atlantic Beach Cake
The Atlantic Beach Pie is a classic your family will love!
Servings: 6 portions
- salt crackers about 1.5 sleeves
- 3 tablespoon from sugar
- 1 knob of butter or 1/2 cup softened
- 1 14 ounce can of condensed milk
- 4 egg yolk
- 1/4 Cup of lemon juice
- 1/4 Cup of lime juice
-
Preheat oven to 350 degrees. Break up salt crackers in a bowl, you don’t want to crush them, just break them into pieces. add the sugar, work together and then and soften butter. Work until this is combined and you can press into a greased 9-inch pie plate. You want to create a cavity for the cake mix to pour into, so push the crackers up the side of the cake stand.
-
Place in the fridge for about 15 minutes to allow the crust to form.
-
Next, place in the oven and bake until crackers are lightly browned around the edges, about 12 minutes.
-
In a mixing bowl, whisk together the condensed milk and egg yolks until fully combined, then add the lemon and lime juice and mix.
-
Pour the filling into the base (doesn’t need to be completely cool) and bake an additional 15 minutes or until the cake is set and set.
-
Don’t let the cake burn, let it cool and then put it in the fridge for a few hours to help it firm up even more.
-
Top with whipped topping and enjoy!
Don’t forget our ebooks! Each ebook is a collection made by us most popular recipes. You have them all at hand and can access them at any time. Nice and convenient instead of having to search a database. You can buy each ebook individually or buy the bundle.
Click here to Follow us on Instagram.
© The Southern Lady Cooks Photos and text – All rights reserved. Copying, posting on other websites or other uses are not permitted without the written permission of the copyright holder