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Last week I got to have an amazing girl’s night out with my bestie. Usually after we have cocktails, we always convince ourselves that ice cream is necessary, and so we went to Jeni’s Splendid Ice Cream since we were downtown.
There is well I fell in love with Atlantic Beach Pie.
As a foodie, this was something I had never heard of before and I was intrigued. The lady at the counter said it was saltines, lemon pudding and sweet cream. SOLD. I immediately loaded up my still warm waffle cone and I had about 10 minutes in heaven.
Puzzled why I had never heard of this, I began researching the pie and once I learned all about it, well you know one had to be made! Here is the original recipe with one tweak from me – lemon zest!
Adapted from Bill Smith’s Recipe
60 saltine crackers
½ cup softened unsalted butter
3 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
4 egg yolks
½ cup lemon juice
1 tbsp of lemon zest
fresh whipped cream and sea salt for garnish
Preheat oven to 350˚. Crush the crackers finely, but not to dust. 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 colors a little. 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.