Atlantic Beach Pie

This Atlantic Beach Pie recipe comes from Bill Smith, long-time chef of Crook’s Corner restaurant in Chapel Hill, North Carolina. It’s his version of a pie that was commonly served at seafood restaurants on the North Carolina coast when he was growing up. Kelly sorta awesome. Serve all summer
See CC 4/15

subheading: For the Crust:

1 ½ sleeves of saltine crackers

8 to 10 tablespoons unsalted butter softened

3 tablespoons sugar

subheading: For the Filling:

1 14-ounce can sweetened condensed milk

4 large egg yolks

½ cups fresh lemon juice or lime juice or a mix of the two

subheading: For the Sweetened Whipped Cream:

1 ½ cups heavy or whipping cream

2 tablespoons confectioners’ sugar

Directions at themom100.com

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