When we put our Atlantic Beach Pie on the cover of our July 2021 issue, we proclaimed it was the “Easiest Pie In the World”. Sounds like hyperbole, but you could also say it’s the most delicious pie, or the summeriest. Four years later, and 30 5-star reviews and counting, all of those things are still true and readers are still discovering the joy of this Southern dessert.
What Is Atlantic Beach Pie?
For the uninitiated, this chilled dessert is similar to, but not the same as a Key lime pie. The biggest difference is that the crust is made from crushed Saltines instead of graham crackers, which keeps the pie from being overly sweet. The filling is made with fresh lemon and lime juice, and the whole thing is topped with a pile of whipped cream.
Created by North Carolina writer and chef Bill Smith, it’s the kind of no-fuss dessert that a beginning baker will pull off easily, but it’s delicious enough to be the star of a dinner party. The recipe also doubles or triples easily, if you’re feeding a crowd. (This is a “I need a second slice” kind of pie.)
Credit:
Fred Hardy; Food Stylist: Karen Rankin; Prop Stylist: Christine Keeley
What People Are Saying
If you’re still not sold on this dessert, our reviewers will convince you with their rave reviews.
“AMAZING! Having been living on and off in Florida since the 80s as a teenager and adult, I thought this would be just another version of a key lime pie. I was SO wrong. The saltine cracker crust takes this super yummy dessert to an entirely different level. In fact some of the recipes that I have that call for graham cracker crust, I am trying with the saltine crust. TY Southern Living!”
“It’s the best lemon pie I’ve ever eaten. I’ve been making the Argo corn starch lemon meringue pie since the 1980s and thought it couldn’t get any better. I was wrong and will never make another lemon pie other than the Atlantic Beach Pie again. It’s even better the next day, my husband and I both agree!”
“The recipe is PERFECT as is. I’ve made it 5 times since it was on the cover. It doesn’t need stabilizers—it lasts til it’s eaten up. I’ve made it the day before serving, it’s perfect.Butter the dish before putting in the crust. Ten minutes in the freezer does not freeze the glass pie plate. Use an old fashioned glass pie plate that costs about $4. You can purchase it at most grocery stores. There is plenty of filling for that size pan. I’ve never whipped cream without using a splash of vanilla. This recipe didn’t call for vanilla and it was great….lighter in taste, perfect for the pie. Perfect, perfect, perfect!”
“I’ve been making this ABP since the recipe was published in SL. Such a great hit!!! I initially made it for my friend’s birthday instead of cake. She’s been requesting it ever since!! The only change I’ve made is to grease the pie plate for easier removal. Love the saltine crust! Such a nice change from typical graham cracker crust!!”
“Every July, I get “you ARE making your special pie, right?”—this is “my” special pie!”
Dining and Cooking