Born on the coast of North Carolina, Atlantic Beach Pie is a stunningly simple dessert that captures the essence of seaside summers: crisp, salty-sweet shortbread crust, filled with a bright, creamy lemon-lime filling, and finished with a cloud of whipped cream and a sprinkle of flaky sea salt.
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-free1½ 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
