I can’t think of a better weekend to close out “the big summer of heat” than with a great dessert just fit for a hot summer night’s end to dinner in our neck of the ocean, but keep in mind this pie is a simple anytime beach dessert especially as we look out into the Atlantic at the nasty little stormy dust ups brewing and headed east into warm waters just to keep us all in order and can I say an OMG, now we have survived the worst of 19 hurricanes in 27 years.
Comfort Food Just eat Pie
Atlantic Beach Pie
For the crust:
• 1+1/2 sleeves of saltine crackers
• 1/2 to 1/3 cup softened unsalted butter
• 3 tablespoons sugar
For the filling:
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
•1/2 cup lemon or lime juice, or a mix of the two ( I prefer both)
• Fresh whipped cream and coarse sea salt for garnish
Preheat oven to 350˚. Crush the crackers finely, but not to dust. You can use a food processor or your hands. 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.
Yields one pie.https://food52.com/recipes/29939-bill-smith-s-atlantic-beach-pie
and Ibbeachnana…
Hurricane Season Comfort Food.
Cucina Magia 