Bill Smith's Atlantic Beach Pie

Unfortunately for Andrew, I don't bake pie. It's not my thing. The experience of butchering the lattice crust for a cherry pie in freshman year foods class appears to have traumatized me and I have no interest in dealing with pastries ever again.

But.... This might be the gateway drug that turns me around.

I found this recipe at the same time that my cousin brought some fresh lemons from SoCal. It was like kismet. So of course I had to try the recipe. And it was amazing so I made it a second time just a week later.

Bill Smith's Atlantic Beach Pie

Ingredients

For the crust:
1 1/2 sleeves of saltine crackers
1/3 to 1/2 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

Fresh whipped cream and coarse sea salt for garnish

Directions

Preheat oven to 350 degrees.

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.


Original link:
http://www.npr.org/2013/04/11/176279512/a-north-carolina-pie-that-elicits-an-oh-my-god-response