The Atlantic Seashore Pie is a traditional that has been round for a bit and was made common by Chef Invoice Smith of North Carolina. This pie is a superb mixture of lemon and lime with saltine cracker crust. In the event you haven’t tried this one.. add it to your recipe checklist! It’s straightforward to make and a such a refreshing deal with!
Atlantic Seashore Elements Wanted:
Saltine Crackers
Sugar
Butter
Condensed Milk
Egg Yolks
Lemon Juice
Lime Juice
Such easy elements however this Atlantic Seashore Pie is loaded with taste. The mixture of the condensed milk and the lemon and lime juice is so good. Then you definitely add within the saltine cracker crust and you’ve got an unimaginable pie. This pie is ideal for any spring or summer time gathering because the flavors simply go nice with a heat day!
If you wish to take this pie to the following stage, then add a whipped cream topping. I’ve had it each methods and we loved it with or with out the topping. It’s such a singular pie however one you need to strive.
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Atlantic Seashore Pie
The Atlantic Seashore Pie is a traditional your loved ones will love!
Servings: 6 servings
- Saltine Crackers about 1.5 sleeves
- 3 tablespoons of sugar
- 1 stick of butter or 1/2 a cup softened
- 1 14 ounce can of condensed milk
- 4 egg yolks
- 1/4 cup of lemon juice
- 1/4 cup of lime juice
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Preheat oven to 350 levels. Break saltine crackers in a bowl, you don’t need them crushed, simply damaged into items. add the sugar, work collectively after which and softened butter. Work till that is mixed and you may press it right into a greased 9 inch pie plate. You need to create a properly for the pie combination to be poured into, so press the crackers up the aspect of the pie plate.
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Place in fridge for about quarter-hour so the crust can arrange.
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Subsequent place in oven for and bake till the crackers are barely brown across the edges, about 12 minutes.
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In a mixing bowl, whisk the condensed milk and egg yolks collectively till totally mixed, then add the lemon and lime juice and blend.
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Pour the filling into the crust (doesnt must be utterly cooled) and bake for an additional quarter-hour, or till pie is agency and set.
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Don’t let the pie burn, you’ll let it cool, then refrigerate for a couple of hours so it units up much more.
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Prime with whipped topping and luxuriate in!
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