Go Back

Atlantic Beach Pie Recipe

yield: 1 nine-inch pie
5 from 1 vote


For the Biscotti Crust

  • 1 ½ cups (5.25 ounces) Nonni's Limone Biscotti crumbs (see baker's notes)
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • Pinch of kosher salt

For the Atlantic Beach Pie Filling

  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • Zest of 2 large lemons
  • Pinch of kosher salt
  • cup (5.35 ounces) strained freshly squeezed lemon juice (see baker’s notes)

For the Whipped Cream

  • 1 cup (8 ounces) very cold heavy cream
  • 1 tablespoon confectioners' sugar, sifted if lumpy
  • 1 teaspoon pure vanilla extract

For Garnish

  • Nonni's Limone Biscotti
  • Flaky sea salt


Day 1: Make the Crust, Filling, and Bake the Pie!

  • First, make the crust: position a rack in the center of the oven and preheat the oven to 350°F.
  • In a medium bowl, combine the Nonni’s Limone Biscotti crumbs, melted butter, and salt and toss with your fingers until the mixture looks like wet sand. Pour the mixture into a 9-inch pie pan and use a tart tamper or your hands to press it evenly over the bottom of the pan, all the way to the edges. (You can use the bottom of a coffee mug or heavy glass to pound the crumbs in place, too—you want to apply some pressure here so the crust holds its shape.)
  • Bake for 12 minutes. The crust will look underbaked and feel soft to the touch when you remove it from the oven, but will firm up as it cools. If you find that the crust has slumped down the sides of the pan, use the back of a spoon to gently ease it back into place while it’s still warm. Cool the crust on a wire rack while you make the filling.
  • Next, make the filling: keep the oven heated to 350°F.
  • In a medium glass bowl, whisk together the condensed milk, egg yolks, lemon zest, and salt. Add the lemon juice and whisk until smooth. Pour the filling over the crust and use an offset spatula to smooth the top.
  • Bake for 18 minutes, or until the edges of the pie are set but the center still wobbles slightly. Cool completely on a wire rack. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Day 2: Make the Whipped Cream and Serve!

  • First, make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, and vanilla. Whisk on medium-high until soft peaks form, about 3 minutes.
  • Next, garnish the pie and serve: Spoon the whipped cream over the filling. Garnish with Nonni’s Limone Biscotti crumbs and pieces, and sprinkle with flaky sea salt. Serve immediately.


The Atlantic Beach pie can be stored in the refrigerator, covered loosely with plastic wrap, for up to 2 days.