Atlantic Beach pie

Atlantic Beach pie is a type of lemon curd pie which uses a saltine crust and whipped cream topping sprinkled with salt.

Development
The recipe was developed by Bill Smith, then chef at Chapel Hill, North Carolina, restaurant Crook's Corner, who had as a child in the 1950s and 1960s vacationed in Atlantic Beach, North Carolina, where local lore held that only citrus-based desserts could be safely eaten after eating seafood. When asked to develop a dessert for a Southern Foodways Alliance event in 2011, he developed a pie inspired by the lemon meringue pies typically offered in area seafood restaurants. Unlike lemon meringue pies, which typically use a shortcrust pastry base and are topped with meringue, Smith's recipe calls for a saltine cracker crust and a whipped cream topping and is garnished with finishing salt.

Preparation and ingredients
The pie uses a crust containing saltines, butter, and sugar and a curd containing lemons or limes, condensed milk, and egg yolks. The curd is topped with a sweetened whipped cream and then finishing salt and/or lemon zest. The pie is notable for the speed and ease with which it can be made.

Reception
Southern Living called the pie "the best dish of summer".