I’m pretty sure that if summer was a dessert, it would be this sweet, tangy, and salty creamy lemon pie! It has a rich lemony filling and crunchy, buttery crust that’s made with saltine crackers. And it’s so super easy to make with just 8 ingredients.
Legendary Atlantic Beach Creamy Lemon Pie
This easy-to-make Atlantic Beach lemon pie really is the ultimate warm-weather dessert! The original recipe for this creamy lemon pie comes from Bill Smith of Crook’s Corner restaurant in Chapel Hill, North Carolina (you can read more about the Atlantic Beach pie’s history here).
And there’s a reason this pie has been called the best dish of summer. Yep, it really is that good!! The sweetness in the pie is cut by the tangy taste of lemon and the buttery, salty crunch of the saltine-cracker crust. Plus, it’s topped with some cool, fresh whipped-cream topping and a sprinkling of lime zest, and a bit of sea salt (a must!).
And with only 8 ingredients, this Atlantic Beach Lemon Pie is probably the simplest pie you’ll ever make! Which is especially key on hot summer days. Seriously, who wants to be sweating the day away in a hot kitchen? Not me!! I’m a sucker for quick and easy recipes at any time of the year and especially in the middle of July.
Creamy Lemon Pie Ingredients
Here’s what you’ll need to make this mouthwatering lemon pie.
- SALTINE CRACKERS I know it might seem strange to make a pie crust with saltine crackers. But trust me, it is so good!
- SUGAR
- UNSALTED BUTTER
- EGG YOLKS
- CONDENSED MILK
- FRESH SQUEEZED LEMON JUICE
- SALT
- GARNISH OPTIONS: whipped cream, lime or lemon zest, flaky sea salt
Step-By-Step Recipe Instructions
This creamy lemon pie is super easy to throw together. Here’s what you need to do.
- PREP: Heat the oven to 350 degrees F.
- MAKE CRUST: Using a food processor, pulse the crackers into crumbs, stopping before all the crackers turn to dust. You can also use your hands. Add the sugar, then the butter. and pulse to combine until the crumbs hold together. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, and then bake for 12 to 15 minutes or until the crust gets a little color. Set aside and let cool slightly.
- MAKE THE FILLING: In a medium bowl, whisk the egg yolks into condensed milk, and then whisk in the lemon or lime juice (or both), and salt, making sure to combine completely. Pour the mixture into the cooled shell.
- BAKE: Bake for 14 to 16 minutes until the filling has set.
- COOL FOR AT LEAST 4 HOURS: Lightly cover and refrigerate until completely cold, 4 hours up to overnight.
- GARNISH AND SERVE: Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.
SHOP THE POST
A Few More Recipe Tips
Keep these in mind when making this old-fashioned lemon pie recipe.
- COOL COOKED PIE FOR AT LEAST 4 HOURS: This baked pie needs to cool for at least four hours before serving. So make sure to plan ahead.
- WHIPPED CREAM: You can use store-bought whipped cream if desired. But fresh, barely-sweet whipped cream tastes best.
- TRAVEL: This pie travels pretty well. I often bring it to beach picnics. But be careful because the crust is crumbly.
- STORAGE: The pie will last (covered) in the refrigerator for a day or two. I would wait to top it until you’re ready to serve, though.
Looking for another easy summer dessert? Try these!
Strawberry Shortcake Ice Cream
The Best Citrus, Almond and Olive Oil Cake
Caramel Peach Upside-Down Cake
Boozy Frozen Tom Collins Popsicles
The Best Vanilla Peach Cake with Mascarpone Frosting
Strawberry Rhubarb Hand Pies with Lemon Drizzle
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Creamy Lemon Pie with Saltine Cracker Crust
- Total Time: 30 minutes plus 4 hours chill
- Yield: 8–10 servings 1x
Description
This bright, tangy, and easy-to-make creamy lemon pie is perfect for summer! And it’s also super easy to make.
Ingredients
For the Crust:
- 1.5 sleeves saltine (with salt) crackers (about 60 crackers)
- 3 tablespoons granulated sugar
- 1/2 cup unsalted butter (1 stick), at room temperature
For the Filling:
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh squeezed lemon juice (about 2–3 lemons)
- Pinch of kosher salt
- Fresh whipped cream, lemon or lime zest, and flaky sea salt, for garnish (optional)
Instructions
- PREP: Heat the oven to 350 degrees.
- MAKE CRUST: Using a food processor pulse the crackers into crumbs, stopping before all the crackers turn to dust. You can also use your hands. Add the sugar, then the butter. and pulse to combine until the crumbs hold together. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, and then bake for 12 to 15 minutes or until the crust gets a little color. Set aside and let cool slightly.
- MAKE THE FILLING: In a medium bowl, whisk the egg yolks into condensed milk, and then whisk in the lemon or lime juice (or both), and salt, making sure to combine completely. Pour the mixture into the cooled shell.
- BAKE: Bake for 14 to 16 minutes until the filling has set and edges of the crust are lightly golden.
- COOL FOR AT LEAST 4 HOURS: Lightly cover and refrigerate until completely cold, 4 hours up to overnight.
- GARNISH AND SERVE: Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.
Notes
- COOL COOKED PIE FOR AT LEAST 4 HOURS: This baked pie needs to cool for at least four hours before serving. So make sure to plan ahead.
- WHIPPED CREAM: You can use store-bought whipped cream if desired. But fresh, barely-sweet whipped cream tastes best.
- TRAVEL: This pie travels pretty well. I often bring it to beach barbeques. But be careful because the crust is very crumbly.
- STORAGE: The pie will last (covered) in the refrigerator for a day or two. I would wait to top it until you’re ready to serve, though.
RECIPE: The original recipe for this pie comes from Bill Smith, the former chef of Crook’s Corner restaurant in North Carolina.
- Prep Time: 10 minutes
- Cook Time: 30 minutes + 4 hours chill
- Category: Dessert
- Method: Bake