Living a stone’s throw away from the Atlantic Ocean now has gotten me thinking about beach town culture. The locals around these parts are very set in their ways when the sun is shining and you haven’t seen a thermometer drop past 80 degrees in a week. They get up when the sun rises, slather on a healthy coating of sport sunblock, then set up shop at the beach until the sun goes down. And once the sun goes down, if they’ve planned correctly, they’ll have a bonfire on that very same beach. Lather, rinse, repeat.
They’re fueled by frozen lemonades and hot dogs, and vow to be olympic-level good at beach volleyball and sailing everyday until their feet hit the pavement and reality sets in. Every minute is water, sand, and sun, and it’s all incredibly new to me. Sure, in the town I grew up in, in the Midwest, we were lucky enough to live right by the Lake with beautiful beaches and our own fair share of summertime rituals, but it’s just not the same. In the Midwest, fairs and festivals are the name of the game, and stuffing yourself to the very brim with authentic foods of many cultures is how you play to win. But not here. Here, ne’er a pretty Summer day is squandered indoors, and every moment a bull is taken by the horns and ridden all the way to where life begins and ends: the beach. I’ll tell you what, it’ll certainly take a little getting used to (first things first, I’ll have to order a vat of SPF 70 off Amazon), but I plan to be alll about that life one day. Provided there are snacks. And the weather stays between 75 and 79 degrees, as I am prone to fits of hot weather-related complaining.
Can you believe that Summer is unofficially officially over?? Three months just whizzed past. If the humidity hadn’t had its way with my hair from May to present day, I could almost tell you that it never happened at all. And while I’m more than delighted to welcome in my favorite season, Fall, with as many apple cider doughnuts, hay rides, pie baking, and cardigans and flannel as my lil’ heart can take, I’m also a sucker for goodbyes. Why, it wasn’t a mere seven months ago that I was tightly bundled up in a heavy winter coat, greedily bathing my face in the glow of a sun that only gave a whisper of warmth. And the days were short and dark, and I wished for Summer with every breath I took. But you can never appreciate or miss something until it’s gone, so it’s time for Summer to TTFN so I can remember what it was like to love it once more. To give it a proper adieu, I chose to make my favorite dessert: pie, in miniature form because who doesn’t love a PERSONAL PIE, with a little wink and nod to my new-ish new home. Hello, Atlantic Beach Pie.
At its core, this Atlantic Beach Pie is the baby of a Key Lime pie and a Lemon Meringue pie. It has both lemon and lime juice, a saltine cracker crust, and delicious, over-the-top, fluffy and puffy meringue; if so you choose to whip up a batch and use it. (P.S. You’ll have so many egg whites leftover. Make the meringue.)
There are many, many things that I love about these baby Atlantic Beach pies. For starters, the saltine cracker crust, a detour from the usual graham cracker crust found in basic Key Lime and Lemon Ice Box pies, reminds me of the beach, and transports me to those sunny sand-filled days everyone from my neighbor to the bank teller are always raving about. I love the freshness and brightness that the just-squeezed citrus juices bring to the table. The pies are so fragrant that even a quick whiff of one in passing can wake me right up. And most of all, these are pies that I can not only give to those friends and loved ones who absolutely adore citrus desserts, but also to those friends who *GASP* aren’t dessert people. They’re sweetened by a few tablespoons of sugar in the crust, and the sweetened condensed milk, and that’s it. There’s enough sweetness to keep your sweet-tooth happy, but overly-sweet they are not. It’s a win-win for every party, and I can go to bed at night knowing that even the most savory-oriented people can compromise every once in a while. Plus, and I’ve said it before but I’ll say it again: WHO DOESN”T LOVE PERSONAL PIES? They’re just too cute to resist.
In conclusion, now is the time to raise our forks to a lovely, hot, and humid summer by digging into petite summer-tastic citrusy pies, and reminiscing about the good times. Cheers, Summer ’16. It’s been real.
Now, pass me that can of pumpkin, would ya? We’ve got work to do.
MINI ATLANTIC BEACH PIES
Makes 4 6-inch pies (these are the ones I use from WS!)
What You’ll Need:
For the crust:
- About 2 1/2 sleeves of salted saltine crackers, or about 120 crackers
- 1 cup unsalted butter, softened
- 6 tablespoons granulated sugar
For the pies:
- Two 14-ounce cans of Eagle Brand sweetened condensed milk
- 8 egg yolks (save the whites to make a tasty meringue!)
- 1/2 cup lime juice, freshly squeezed
- 1/2 cup lemon juice, freshly squeezed
- Lime zest, for garnish
Preheat your oven to 350 degrees F. Take out two baking sheets, set them aside.
Finely hand-crush the saltine crackers in a large bowl, but be careful not to crush them so much that they become cracker dust. Add the sugar and stir to mix. Next, add the butter and knead it in until the cracker crumbs come together like a dough. Take out your four mini pie plates, then press the dough evenly into each. (Note: You may end up with more pie dough than pie plates to press it into, and that’s perfectly fine. Better to have too much than not enough when it comes to mini pies!)
Chill in the refrigerator for 15 minutes, or freeze for 10-12. Once your pies have chilled, place two on each baking sheet and bake in the oven for 18-20 minutes, or until the crusts have gotten nice and golden brown. Let them cool slightly.
While your pie crusts are cooling, it’s time to make the filling. Start off by beating the egg yolks into the milk until everything is completely combined. Next, add the citrus juice. At first, the juice may sit right on the top and make your custard look very thin and watery. It is very, VERY important that you stick with it and carefully stir it (it tends to splash all around at first) until all of your ingredients are completely combined. You’ll start to see it thicken to a normal consistency again, just give it a little time.
Once your custard has come together, pour it into each pie plate, making sure to avoid overfilling them. Carefully set your pie plates (if you haven’t already) back on their baking sheets, then bake the pies for 16 minutes until the filling has set.
Let your pies cool on cooling racks for 15-20 minutes, then pop them into the fridge to chill completely (they must be absolutely cold in order to be sliced.)
When you’re ready to serve, top each with a lovely meringue using your leftover egg whites (here’s a great tutorial from The Kitchn!), or freshly whipped cream, then top with a lemon or lime wedge, citrus zest, or coarse sea salt as a garnish.
SOURCE: Adapted from Food52