Monday, December 5, 2022
HomeBakingAtlantic Seashore Pie - Bake from Scratch

Atlantic Seashore Pie – Bake from Scratch





Atlantic Beach Pie

In the event you’re on the hunt for the right summer time pie, look no additional than this Atlantic Seashore Pie. A golden saltine cracker crust hugs a silky condensed milk-citrus filling, all topped with cream cheese whipped topping. A wedding of varied textures and flavors, this cool and creamy deal with is the intense and refreshing reply to all of your candy summertime cravings.

Atlantic Seashore Pie

  • Crust:
  • 2⅓ cups (180 grams) roughly crushed* saltine crackers (58 to 60 crackers)
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon kosher salt
  • ¾ cup (170 grams) unsalted butter, melted
  • Filling:
  • 2 cups (624 grams) sweetened condensed milk
  • 2 tablespoons (6 grams) lemon zest
  • ½ cup (120 grams) recent lemon juice
  • ¼ cup (60 grams) recent lime juice
  • 6 giant egg yolks (112 grams)
  • ¼ teaspoon kosher salt
  • Yellow meals coloring (non-compulsory)
  • Topping:
  • 4 ounces (113 grams) cream cheese, softened
  • 7 tablespoons (84 grams) granulated sugar
  • 1⅓ cups (320 grams) chilly heavy whipping cream
  • ½ teaspoon (2 grams) vanilla extract
  1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour. Line backside of pan with parchment paper.
  2. For crust: In a big bowl, stir collectively crushed crackers, sugar, and salt till mixed. Add melted butter; stir till mixed and combination holds when pressed collectively. Press combination into backside and 1½ inches up sides of ready pan.
  3. Bake till evenly golden, set, and aromatic, 12 to fifteen minutes. Let cool in pan on a wire rack for half-hour. Go away oven on.
  4. For filling: In a big bowl, whisk collectively condensed milk, lemon zest and juice, lime juice, egg yolks, and salt till nicely mixed. Stir in meals coloring (if utilizing) till desired colour is reached. Pour into ready crust, spreading into a good layer, if needed. Use a picket decide to pop and fill any bubbles on floor, if desired.
  5. Bake till crust is golden, filling edges are set, and middle jiggles barely, about half-hour. Let cool in pan on a wire rack for 1 hour. Refrigerate in a single day, loosely masking with foil solely when pie is totally chilled.
  6. For topping: Within the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and sugar at medium velocity till easy and nicely mixed. Cut back mixer velocity to medium-low; progressively add ½ cup (120 grams) chilly cream and vanilla, beating till easy and stopping to scrape sides of bowl. With mixer on medium velocity, progressively add remaining cream (200 grams), beating till thickened. (Don’t overprocess.) Spoon topping right into a pastry bag fitted with a ½-inch open star piping tip (Ateco #826); pipe on prime of pie as desired. (See Be aware.)
*To crush saltine crackers, place in a big resealable plastic bag. Use a rolling pin to crush crackers till items are ¼ inch or smaller.

Be aware: This recipe yields sufficient whipped topping to both pipe a fairly border or fully cowl the highest.

3.5.3251

 





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