ATLANTIC BEACH PIE

The idea for this post came for my absolute-favorite flavor of ice cream right now. It’s Atlantic Beach Pie from Jeni’s Splendid Ice Creams. They have 3 locations in Atlanta and many other around the country. I am absolutely obsessed with their scoop shops and can pretty much guarantee that I’ll get a double scoop anytime I’m near one.

For the summer, they introduced Atlantic Beach Pie. Since I follow them on Instagram, I saw a picture they posted with the description of the flavor: sweet cream ice cream swirled with homemade lemon pudding and buttery, saltine cracker gravel. Hmm. Ok look, I normally don’t go for the fruit flavors, especially not lemon. I’m more of a coffee, caramel, or cookie dough ice cream kind of girl. But I had never heard of this kind of pie so I had to try it out. And let’s be real, saltine cracker gravel? Yes, please! How can I resist this sweet and salty flavor?

Holy moly guys! This combination was HEAVENLY. This ice cream was one of the best balance of flavors I’ve ever had. The lemon was very subtle but still tart and the saltine gravel balanced out the sweetness of the ice cream base. AH. MAY. ZING. I’m drooling just thinking about it.

I’ve been addicted ever since. I even buy it by the pint now so I can enjoy it at home. The worst part about being addicted to this flavor is that it will soon be discontinued since it’s just a summer flavor. So I needed to find a way to keep Atlantic Beach Pie in my life. But how?

INGREDIENTS

For the crust
1 1/2 sleeves saltine crackers original (not unsalted)
1/2 cup butter unsalted, softened
3 tablespoons sugar
For the lemon filing
14 ounces sweetened condensed milk
4 egg yolks large
1/3 cup fresh lemon juice (about 3 large lemons)
For the meringue
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
Atlantic Beach Pie - A summertime pie that tastes like lemon meringue, but made with a saltine cracker crust

INSTRUCTIONS

Crush the crackers in a plastic bag using a rolling pin or a heavy pot. Place into a large mixing bowl and add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 9-inch pie pan. Chill for 15 minutes.
While the crust is chilling, preheat the oven to 350 degrees F.
Bake the crust for 18 minutes and then set on a rack while you make the filling. Keep the oven on. Do not make the filling until the crust is done. It will begin to set while it sits.
To make the filling, combine egg yolks, sweetened condensed milk and lemon juice. Mix until smooth with electric mixer on medium speed or a large whisk.
Spread filling into crust; the crust does not have to be cooled.
Now we make the meringue. Beat egg whites with cream of tartar and salt on medium-high speed with an electric mixer for 1-2 minutes, or until soft peaks form when beaters are raised.
Gradually beat in sugar, 1/2 tablespoon at a time, until stiff glossy peaks form, and sugar is dissolved.
Spoon meringue onto filling and spread to edge of crust to seal well and prevent meringue from shrinking.
Bake pie for 15-17 minutes or until meringue has set.
Cool for 30 minutes at room temperature, then refrigerate for 4-6 hours or until pie is completely cold.