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  • 3/4 sleeve saltine crackers
  • 4 1/2 teaspoons sugar
  • 1/4 cup unsalted butter, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup fresh squeezed lemon or lime juice (or 1/4 cup each)
  • Sea salt
  • 1 heavy cream, whipped


  1. Preheat oven to 350F.
  2. Crush saltines into very small pieces, using your hands or a food processor. Do not completely pulverize. Add sugar and softened butter, folding and kneading until mixture forms a kind of dough ball. Press into an 8- or 9-inch pie pan. Chill 15 minutes, then bake 15 minutes, until crust is light golden. Let cool while you make the filling. (Note: Crust does not need to be completely cool before adding the filling.)
  3. Place milk in a mixing bowl. Beat in egg yolks, one at a time. Slowly pour in the lemon/lime juice while beating until thoroughly incorporated. Pour into pie shell and bake 15 minutes, or until filling is set.
  4. Let cool and then refrigerate. The pie must be well chilled before slicing. Top with a sprinkling of sea salt (a “chippy” finishing salt, like Maldon salt is terrific) and a healthy dollop of unsweetened whipped cream.
Adapted from Bill Smith of Crook’s Corner, Chapel Hill N.C. Courtesy of Nancy Vienneau  and Third Thursday Potluck.

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The recipe was originally published as Atlantic Beach Pie on

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