Food and Recipes Desserts Bars Atlantic Beach Pie Bars Add Sunshine To Any Party 4.7 (3) 2 Reviews Bill Smith's Atlantic Beach Pie remains one of our most popular recipes, so we took on making a new version that's perhaps easier to serve at picnics and potlucks. Each pie bar is tangy, sweet, tart, and very creamy. The pie filling is a pale yellow, but it's punctuated by the green of lime zest and dollops of creamy, sweet whipped cream. And of course, we couldn't forget the surprising crust: It's made with saltines, not cookies or pastry. By Catherine Jessee Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. Southern Living's editorial guidelines Published on August 12, 2024 Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 50 mins Cool Time: 3 hrs Total Time: 3 hrs 50 mins Servings: 16 Caitlin Bensel; Food Stylist: Torie Cox Ingredients Cooking spray 1 1/2 cup finely crushed saltine crackers (from 1 sleeve, about 37 crackers) 6 Tbsp. unsalted butter, melted 2 Tbsp. granulated sugar 2 large egg whites, lightly beaten 1 (14-oz.) can sweetened condensed milk 4 large egg yolks 1/3 cup fresh lime juice (from 2 large limes) 2 Tbsp. lemon juice (from 1 large lemon) 3/4 cup heavy whipping cream 2 Tbsp. powdered sugar Lemon and lime zests, for garnish Directions Make and freeze crust: Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Caitlin Bensel; Food Stylist: Torie Cox Transfer mixture to a 8x8-inch baking dish lined with cooking spray; firmly press evenly on bottom. Freeze 15 minutes. Caitlin Bensel; Food Stylist: Torie Cox Bake crust: Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 5 minutes. Caitlin Bensel; Food Stylist: Torie Cox Bake pie bars: Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust. Bake at 350°F until center is just set, 20 minutes. Caitlin Bensel; Food Stylist: Torie Cox Let cool: Transfer to a wire rack; cool 1 hour. Refrigerate uncovered until chilled, about 2 hours. Remove from baking dish and set on a wire rack. Caitlin Bensel; Food Stylist: Torie Cox Make whipped cream: Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Caitlin Bensel; Food Stylist: Torie Cox Garnish bars and serve: Serve whipped cream on top of bars. Garnish with lemon and lime zests, if desired. Bars can be stored, covered, without whipped cream topping, in the refrigerator up to 3 days. Serve with whipped cream before serving. Rate It Print