Atlantic Beach Pie

I adore pies made with condensed milk filling, so I was excited when I saw a recipe for Atlantic Beach Pie in The New Times recently.

This pie contains a delightful combination of flavours - a light, slightly salted cracker crust, a subtle lemony, creamy filling, topped off with cream.

As a substitute for the US Saltine crackers, I used Ritz crackers.  For the topping, I used dollop cream instead of whipped cream because I had some that needed to use up.

This tart is also super easy to make - a big return on minimum effort.

If you would like to try it, you will need:

Crust

200g Ritz crackers
90g butter
3 tablespoons sugar

Filling

1 can condensed milk
4 egg yolks
1/2 cup lemon juice

Fresh whipped cream for topping

Preheat your oven to 180 degrees Celsius and grease an 8" pie pan.

Blitz the crackers into crumbs in the food processor.  Stir in the sugar.  Melt the butter and stir evenly through the crumbs.  Press the crumbs into the pie pan, then bake for 18 minutes in the oven but leave the oven on. Remove from the oven and cool on a wire rack while making the filling.

Beat the egg yolks, condensed milk and lemon juice together until smooth.  Pour into the pie crust, then bake for 16 minutes or until the filling is set. Allow the pie to cool completely, before topping with whipped cream.