Beachy Peach Pie
A tropical riff on Bill Smith’s famed Atlantic Beach Pie, this version has a coconut and lime twist, with the added sweetness of vanilla. The salty-sweet cracker crumb crust takes it over the top.Â
- Yield: Makes one 9-inch pie 1x
Ingredients
Units
Scale
- 1 sleeve of saltine crackers (about 37 to 40 crackers)
- 6 tablespoons butter, melted
- 2 tablespoons sugar
- 1 egg white
- 1 can sweetened condensed milk (14-ounce)
- 2 teaspoons vanilla extract
- 2 tablespoons cream of coconut (usually in the cocktail mixers section)
- 4 egg yolks
- 1/3 cup lime juice (save the zest for topping, if you like)
- 2 ripe peaches, thinly sliced
- 1 cup heavy whipping cream
- 1/4 cup confectioner’s sugar
Instructions
- Preheat the oven to 350 degrees F.
- In the bowl of a food processor, combine the saltines, melted butter, sugar, and egg white. Pulse/mix until well combined and press into the bottom and up the sides of a pie plate. Bake for 20 minutes, until set and nicely golden brown.
- Meanwhile, in a large mixing bowl, whisk together the condensed milk, vanilla, cream of coconut, egg yolks, and lime juice. Pour into the pre-baked pie crust and bake until set, about 16 to 18 minutes. Cool completely before topping.
- To finish the pie, pile (or politely and delicately arrange) the sliced peaches on top of the filling. Add the heavy cream to a mixing bowl and and beat on high with a mixer or a whisk until soft peaks form. Add the powdered sugar and beat until stiff peaks form. Pile or pipe this cream on top of the pie, and serve with a sprinkling of lime zest, if you like. Or, if you plan to refrigerate the pie for a while before serving, just make the whipped cream upon serving, as it won’t keep so well.
Notes
This will keep in the fridge for about 3 or 4 days (without the cream). To serve, take the pie out of the fridge and let it get closer to room temperature. Make fresh whipped cream for serving.Â
Find it online: https://mykitchenlittle.com/2022/05/29/beachy-peach-pie/