Easy Beach Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Yield: 8
Ingredients
Crust
  • 6 ounces (172 grams, about 1-1/2 sleeves) saltines
  • 1/8 teaspoon salt (omit if using salted butter)
  • 10 tablespoons (5 oz, 142 grams) butter, melted
  • 1/4 cup (2 fluid oz) light corn syrup
Filling
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/4 cup (2 fluid oz) heavy cream
  • 1 tablespoon grated zest from an orange and a lemon
  • 1/2 cup citrus juice (I used 2 lemons, 1 orange, and 1 lime)
  • 1/8 teaspoon salt
Topping
  • 1/2 cup heavy cream, chilled
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla extract
Instructions
Crust
  1. Pre-heat oven to 350°F with the rack in the middle position, and lightly coat a 9" glass pie plate with non-stick spray.
  2. Combine the saltines and optional salt in food processor and pulse to coarse crumbs, 10 to 15 pulses. Add melted butter and corn syrup and pulse until crumbs look like oatmeal, about 10 to 15 pulses.
  3. Pour the saltine mixture into the prepared pie plate and use the bottom of a dry measuring cup to press the crumbs into even layer on the bottom and sides of the plate, using your hand to form the crumbs into a rim on the top edge,
  4. Slide the pie plate into the oven and bake 18 to 20 minutes, or until light golden brown and fragrant.
Filling
  1. While the crust is baking, whisk the sweetened condensed milk, egg yolks, heavy cream, zest, and salt in a medium bowl until smooth, then whisk in the citrus juices until the mixture is well combined and starting to thicken.
  2. Pour the filling into the pre-baked crust and bake until the edges of the filling are set but the center still jiggles when shaken, 15 to 20 minutes.
  3. Set the pie on a wire rack and let cool completely, about 1 hour, then refrigerate until fully chilled, about 4 hours.
Topping
  1. Using a hand or stand mixer, beat the heavy cream, sugar, and vanilla on medium-low speed until foamy, then increase the speed to high and whip just until stiff.
  2. Serve the pie with a dollop of the whipped cream.
  3. Store leftovers, covered, in the refrigerator.
Notes
Total time for this recipe does not include chilling time.
You can use an equal amount (by weight) of Ritz crackers instead of saltines.
If you're using salted butter as I do, omit the salt in the crust, but do add the specified salt to the filling to keep it from tasting "flat".
Recipe by MJ Bakes A Lot at https://www.mjbakesalot.com/easy-beach-pie/