Sweet and Tangy Atlantic Beach Pie

Atlantic beach pie

When you can’t decide between key lime pie and lemon meringue, make this super easy Atlantic Beach Pie. Typically made with just a saltine cracker crust, this recipe incorporates crunchy pretzels for a delicious sweet and salty base filled with a smooth and tangy filling made with fresh lemon and lime juice and of course, topped with sweet whipped cream.

Related: No-Bake Pumpkin Spice Latte Pretzel Pie



Saltine Pretzel Crust

cup crushed saltine crackers (about 26 crackers)
cup crushed salted pretzels
Tbsp sugar
Tbsp unsalted butter, melted
egg white


large egg yolks
1 300
ml can sweetened condensed milk
cup fresh lemon and lime juice
tsp vanilla extract

Whipped Cream Topping

cup heavy cream
cup icing sugar
tsp vanilla extract


Step 1

Preheat oven to 350°F. Grease a 9-inch pie dish with butter, set aside.

Step 2

Place saltine crackers and pretzels in a sealable bag and use a rolling pin to crush to fine crumbs. Alternatively, you can blitz the crackers in a food processor, make sure not to blend it too fine. Add the crushed crackers and pretzels to a bowl, mix in sugar, melted butter and an egg white. Mix until resembles wet sand. Transfer to the prepared pie dish and bake for 15-20 minutes until golden. Remove from oven and let cool slightly.

Pretzel saltine crust in a pie dish
Step 3

In a bowl, whisk together egg yolks and sweetened condensed milk until smooth. Add the fresh lemon and lime juice and vanilla extract and mix until combined. Pour mixture into the baked crust and return to oven for another 18-22 minutes until the edges are set but the centre is still a little jiggly.

Freshly baked Atlantic beach pie
Step 4

Let cool on a wire rack for 1 hour then chill in the fridge for at least 2 hours.

Step 5

When ready to serve, whip the heavy cream to medium peaks, add in the icing sugar and vanilla and continue to whip to stiff peaks. Pipe on to the pie. Slice and enjoy!

Atlantic beach pie, ready to serve

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