In recent years, a revival of the vintage Atlantic Beach Pie has occurred. I created my version of the recipe by using a combination of citrus juices (not just one), a little zest, and snuck in a surprise layer of NC peaches. Enjoy!
Course Brunch, Dessert
Cuisine North Carolina Goodies, Southern, Southern Desserts
Author Wendy Perry
1 ½sleevessaltine or Ritz crackers,or my fave, half of each
½cupfresh squeezed juice, (lemon, lime and orange mix)*
Roughly crumble crackers into bowl. Knead in butter and sugar until crumbs stick together, breaking up any large pieces of cracker (but not into dust). Press into 8-inch pie dish and chill for 15 minutes. Bake about 16 minutes until the crust starts browning.
Beat yolks, juice and zest into condensed milk.
Scatter peaches over crust; cover with the filling.
Whip egg whites and tartar until soft peaks form. Add vanilla, salt and sugar, one tablespoon at a time until stiff peaks form. Spread over filling and bake about 18 minutes.
Chill at least 6 hours before serving.
*One large lemon, lime and orange should give you at least a half cup of juice,