Atlantic Beach Pie bars are the perfect summer treat: a salty cracker crust topped with a bright citrus curd, fresh whipped cream and a sprinkle of flaky sea salt. Tangy, light, refreshing and utterly delicious.
I’ve found our 2024 summer dessert!
These Atlantic Beach Pie bars are my new favorite. A salty-sweet crust made from crushed saltine crackers gets topped with a baked citrus curd, then piled with fresh whipped cream and finished with flaked sea salt.
They are irresistible.
I’d been meaning to try Atlantic Beach Pie for years—my friend Lacy kept insisting I make it. When I finally did, I became a bit obsessed. The flavor stuck with me: a cross between key lime pie and lemon bars with a crunchy, slightly salty crust.
I couldn’t stop thinking about it!
This dessert was created by Chef Bill Smith of North Carolina, inspired by the citrusy lemon desserts of Atlantic Beach. I converted it into bars so I could bake a full pan to bring to summer gatherings—portable, easy to serve, and crowd-pleasing.
Bars are ideal for summer: tangy and bright, yet rich and satisfying. The crust is made from crushed saltines, mixed with butter and a touch of sugar. I prefer not to pulverize the crackers into dust—some texture in the crust is delicious.
The filling is simple: sweetened condensed milk, egg yolks and fresh citrus juice. I like a 50/50 mix of lemon and lime juice, but you can adjust the ratio to taste. Once combined, the filling bakes briefly until set.
Chill the bars completely before slicing—the chilled bars slice much cleaner and the flavors meld while cold. While they chill, whip some cream; I like it unsweetened so it balances the bright, sweet filling.
When ready to serve, slice into squares. The crust can be crumbly—don’t worry, those crumbs are delicious and can be sprinkled on top. Add a dollop of whipped cream, a little lime zest and a pinch of flaky sea salt for contrast.
Serve these at any summer get-together and your dessert game is set.
Atlantic Beach Pie Bars
Atlantic Beach Pie Bars
12 to 16
Ingredients
- 2 sleeves saltine crackers
- 12 tablespoons salted butter, softened
- 1/3 cup sugar
- 8 egg yolks
- 2 (14 ounce) cans sweetened condensed milk
- 1 cup freshly squeezed lemon and lime juice (mix as desired)
- Fresh whipped cream, for topping
- Lime zest, for topping
- Flaked sea salt, for topping
Instructions
- Spray a 9×13-inch baking dish with nonstick spray.
- Crush the saltines until coarse crumbs remain. In a large bowl, combine the crushed crackers with the softened butter and sugar. Mix until combined—use your hands if needed to bring it together.
- Press the mixture firmly into the baking dish. Refrigerate for 30 minutes. Preheat the oven to 350°F (175°C).
- After chilling, bake the crust for 18–20 minutes. Remove and let cool slightly.
- In a large bowl, whisk together the sweetened condensed milk and egg yolks until fully combined. Slowly whisk in the citrus juice, stirring constantly.
- Pour the filling over the baked crust. Bake for 18–20 minutes, until the filling is set.
- Allow the bars to cool completely, then chill in the refrigerator for at least 2 hours or overnight. They must be cold to slice cleanly.
- Slice into squares. Top each bar with a dollop of fresh whipped cream (unsweetened if you prefer), a sprinkle of lime zest and a pinch of flaked sea salt. Serve cold.
Notes
Perfect bite!