Best Bill Smiths Atlantic Beach Pie Recipes
BILL SMITH'S ATLANTIC BEACH PIE
From NPR's program All Things Considered, April 11, 2013. Use either lime or lemon juice or a combination. The recipe calls for 1 1/2 sleeves saltine crackers but that "measurement" was not accepted. Not having any in the house, I Googled it and found that there are 38-40 crackers per sleeve.
Provided by Fran6
Categories Pie
Time 34m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Crush crackers finely but not to dust. use food processor or your hands. Add sugar, then knead in butter until crumbs hold together like dough. Press into 8" pie pan. Chill 15 minutes, then bake 18 minute or until crust colors a little.
- While crust is cooling (it doesn't need to be cold), beat egg yolks into milk, then beat in citrus juice until completely combined. Pour into shell and bake 16 minutes until filling has set. Chill completely before slicing. Serve with fresh whipped cream and a sprinkling of sea salt.
Nutrition Facts : Calories 402.4, Fat 19.9, SaturatedFat 11.2, Cholesterol 130.4, Sodium 319.7, Carbohydrate 50, Fiber 0.7, Sugar 32.5, Protein 7.5
ATLANTIC BEACH PIE
Like a dreamy mash-up between a Key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook's Corner, a Chapel Hill, N.C. restaurant that specializes in Southern comfort food. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don't really need any special equipment - you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you're feeling flush, sprinkle it with flaky sea salt as they do at Crook's Corner, and citrus zest as we do: a lazy summer's day in pie form.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 4h55m
Yield One 9-inch pie
Number Of Ingredients 8
Steps:
- Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely (stop before all the crackers turn to dust; it's O.K. if you have some little pieces). Add sugar, then butter.
- Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.
- Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
- Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.
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