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+ servings

Atlantic Beach Pie

A sweet and salty pie that is reminiscent of lemon meringue.
Prep Time30 mins
Cook Time30 mins
Total Time7 hrs
Course: Dessert
Cuisine: Southern
Servings: 8 slices


For the crust

  • 1 1/2 sleeves saltine crackers original (not unsalted)
  • 1/2 cup butter unsalted, softened
  • 3 tablespoons sugar

For the lemon filing

  • 14 ounces sweetened condensed milk
  • 4 egg yolks large
  • 1/3 cup fresh lemon juice (about 3 large lemons)

For the meringue

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar


  • Crush the crackers in a plastic bag using a rolling pin or a heavy pot. Place into a large mixing bowl and add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 9-inch pie pan. Chill for 15 minutes.
  • While the crust is chilling, preheat the oven to 350 degrees F.
  • Bake the crust for 18 minutes and then set on a rack while you make the filling. Keep the oven on. Do not make the filling until the crust is done. It will begin to set while it sits.
  • To make the filling, combine egg yolks, sweetened condensed milk and lemon juice. Mix until smooth with electric mixer on medium speed or a large whisk.
  • Spread filling into crust; the crust does not have to be cooled.
  • Now we make the meringue. Beat egg whites with cream of tartar and salt on medium-high speed with an electric mixer for 1-2 minutes, or until soft peaks form when beaters are raised.
  • Gradually beat in sugar, 1/2 tablespoon at a time, until stiff glossy peaks form, and sugar is dissolved.
  • Spoon meringue onto filling and spread to edge of crust to seal well and prevent meringue from shrinking.
  • Bake pie for 15-17 minutes or until meringue has set.
  • Cool for 30 minutes at room temperature, then refrigerate for 4-6 hours or until pie is completely cold.