Unlike traditional lemon meringue pie, it uses sweetened condensed milk (like Key lime pie) for a lush, no-bake filling—and skips the fussy meringue for something even better: real whipped cream. It’s refreshing, elegant, and ready in under an hour (plus chilling time).

Why You’ll Love This Recipe

• 🍋 Tangy, creamy filling with zero baking required
• 🧂 Sweet + salty crust = addictive contrast
• ⏱️ 20 minutes active time, then chill
• 💸 Costs under $8—feeds 8–10 generously
• 🌾 Naturally nut-free & easily gluten-free

Ingredients You’ll Need

(9-inch deep-dish pie plate)

For the Crust:

• 1½ cups (180g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ½ tsp fine sea salt
• ¾ cup (1½ sticks / 170g) cold unsalted butter, cubed
• 1–2 tbsp cold water (if needed)

For the Filling:

• 1 (14 oz) can sweetened condensed milk
• ¾ cup (180ml) fresh lemon juice (about 3–4 lemons)
• ¼ cup (60ml) fresh lime juice (about 2 limes)
• Zest of 1 lemon (optional, for extra brightness)

For the Topping:

• 1 cup (240ml) cold heavy cream
• 2 tbsp powdered sugar
• ½ tsp pure vanilla extract
• Flaky sea salt (like Maldon), for finishing

💡 Pro Tips:

• Use fresh citrus juice—bottled lacks brightness and can curdle.
• Chill bowl and beaters for whipped cream—ensures stiff peaks.
• Pre-bake crust until golden—prevents sogginess.

Step-by-Step Instructions (Tangy, Salty, Foolproof)

1. Make the Crust

• Preheat oven to 350°F (175°C).
• In a food processor, pulse flour, sugar, and salt. Add cold butter; pulse until pea-sized crumbs form.
• Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate.
• Bake 18–22 minutes, until golden brown. Cool completely.

2. Make the Filling

• In a bowl, whisk sweetened condensed milk, lemon juice, lime juice, and zest until thickened (about 2 mins).
• Pour into cooled crust. Smooth top.
• Chill at least 4 hours (preferably overnight).

3. Whip the Cream

• Beat cold cream, powdered sugar, and vanilla until soft peaks form.

4. Serve with Style

• Top pie with whipped cream.
• Sprinkle generously with flaky sea salt—this is key!
• Garnish with lemon or lime zest if desired.

Serving Suggestions

• ☕ Classic: With iced tea or cold brew coffee
• 🥥 Coastal twist: Toast shredded coconut and sprinkle on top
• 🍓 Summer upgrade: Serve with fresh berries on the side
• 🎁 Gift idea: Wrap in parchment and twine—perfect for neighbors

Make-Ahead & Storage Tips

• Fridge: Keeps covered up to 3 days—best eaten within 48 hours.
• Freeze? Not recommended—dairy filling weeps when thawed.
• Prep ahead: Bake crust and make filling day before; assemble and chill.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill) for the crust.

Q: No limes?
A: Use all lemon juice—but the lime adds balance and authenticity.

Q: Filling too runny?

A: Ensure you’re using sweetened condensed milk (not evaporated milk)—and whisk long enough for it to thicken.

Q: Can I use bottled juice?
A: Avoid it—it often contains preservatives that prevent proper thickening.

❤️ The Heart of the Pie

Atlantic Beach Pie isn’t just dessert—it’s a taste of coastal nostalgia. It’s what you bake when you want to impress without fuss, or when you need a bright, refreshing finish to a rich meal.

So zest those lemons, press that crust, and chill with confidence. Because the best pies aren’t complicated—they’re tangy, salty, and made with love.

“Good pie doesn’t need a bakery—it just needs citrus, cream, and someone hungry.” 🍋✨