Summer is a great time to forget… Forget about all of the “important” things you’ve got on your to do list. Forget about how gloomy and cold it was a few months ago. Forget about all of your worries and woes. And, most importantly, forget about how gross condensed milk is. Okay, maybe that latter point is not foremost on your mind. But, if you plan to make this pie (and you should absolutely make this pie, unless you hate fun), then you are definitely going to want to reach inside your mind and flip the suspend disbelief switch for a little while. I won’t lie to you. This pie is not made with the most wholesome of ingredients. It’s actually not made with anything that you could consider healthy (who really likes a healthy pie, anyway?). No matter: Your first bite of this smooth, creamy, and delightfully tart gem is guaranteed to make you forget that there was ever such a thing as life before Bill Smith’s Atlantic Beach Pie. Thank you, Bill.

Bill Smith’s Atlantic Beach Pie
Recipe from NPR

For the crust:

1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar

For the filling:

1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup pure lemon or lime juice or a mix of the two (I used pure lime juice concentrate)
Fresh whipped cream and coarse sea salt for garnish

Preheat oven to 350º F.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.

While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.