If you know me, you know I love anything lemon. This recipe, affectionately called “Ocean City Pie”, is perfect because it makes my sub-par kitchen skills look amazing! This pie is a refreshing blend of key lime and lemon meringue with a simple saltine crust, topped with whipped cream, flaky sea salt, and citrus zest, capturing the essence of a lazy summer day.
The beauty of Ocean City Pie lies in its simplicity and affordability. You can create a delicious saltine cracker crust with just your hands—no special equipment needed. To complete this delightful treat, top it with a generous amount of whipped cream just before serving. For an extra touch of elegance, sprinkle with flaky sea salt and citrus zest.
What’s the #1 thing I like most about this recipe? Its texture. You’ll be all like, “Oh-My-Ocean-City Pie, this is lighter than a cloud!” I promise.
- Makes one 9" pie
- Prep, 15 minutes + chilling & baking time
- Serves 6
Ingredients for crust:
- 1-1/2 sleeves saltine crackers with salt (about 65 crackers), a generic brand is perfectly fine
- 3 tablespoons granulated sugar
- 1/2 cup unsalted butter, at room temperature
Ingredients for the filling:
- 4 egg yolks
- 1 14oz can sweetened condensed milk
- 1/2 cup lemon juice
- Pinch of salt
- Fresh whipped cream
- Lemon or lime zest
- Flaky sea salt
Directions:
- To make the crust, start by preheating your oven to 350-degrees. Using a food processor or your hands, crush the crackers (not into a powder, small pieces are OK). Add in the sugar and then the melted butter, mixing until everything is well combined.
- Blend in the butter by pulsing or working it in with your hands until the crumbs form a dough-like consistency. Press the mixture into a 9-inch pie pan, ensuring it goes up the sides. Place it in the freezer for 20 minutes, then bake for 12-15 minutes, or until the crust achieves a light golden color.
- Prepare the filling: While the crust is cooling (it doesn't need to be cold), take a medium bowl and whisk the egg yolks into the condensed milk. Next, whisk in the lemon juice along with a pinch of salt, making sure everything is well combined.
- Pour the filling into the shell and bake for 14 to 16 minutes until it's perfectly set. Then, refrigerate until completely chilled, which could take anywhere from 4 hours to overnight.
- When you're ready to serve, add a dollop of fresh whipped cream, a touch of lemon or lime zest, and a sprinkle of flaky sea salt if you like.
Tip
- The 1/2 cup of citrus juice can be all lemon or lime juice, or a combination of both.
- A slightly deeper pie pan could be helpful because the custard can fill right to the edge of a standard pie pan.
I hope you enjoy making and indulging in this delightful Ocean City Pie as much as I do. It’s the perfect dessert to bring a bit of sunshine to your table, transporting you to the light-hearted charm of the boardwalk at Ocean City, MD—the gentle sea breeze, the laughter of loved ones, and the simple pleasures of a summer day.
Happy baking, my friend!
