Atlantic Beach Pie

By MaryEllen

Sweet and salty pairing of mint and feta makes a bright summer salad

Part of what makes it fun is the story: When Smith was a kid, there was an old wives tale that it would kill you if you ate dessert after a seafood meal.

The only exception was a lemon meringue pie with a cracker crust, served at seafood restaurants along the coast.

Ingredients

• Crust:
• 1 1/2 sleeves saltine crackers
• 3 tablespoons sugar
• 1/2 cup softened, unsalted butter
• Filling:
• 1 (14-ounce) can sweetened condensed milk
• 4 egg yolks
• 1/2 cup fresh lemon or lime juice, or a combination
• Fresh whipped cream and coarse sea salt

Details

Servings 1
Adapted from newsobserver.com

Preparation

Step 1

PREHEAT oven to 350 degrees. Crush the crackers finely, but not to dust, using 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 is beginning to brown. Remove from the oven and let cool while you make the filling. (It doesn’t need to be completely cool or cold.)

PLACE the sweetened, condensed milk in a mixer and beat in the egg yolks, then the lemon juice. Beat well, until completely combined. Pour into the saltine crust and return to the oven. Bake for 16 minutes, until the filling is set. Remove from oven and cool, then refrigerate until completely chilled.

WHIP cream and spread over the pie. (If you’re going to keep the pie around for a couple of days, wait until serving to top it, or keep the whipped cream separately and use it as a garnish.) Sprinkle with a little sea salt.