Ocean City Pie Recipe

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.

Porch Nook | Ocean City Pie Recipe - The beauty of Ocean City Pie lies in its simplicity and affordability (from a time and financial standpoint). 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.

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
Optional garnishments:
  • Fresh whipped cream
  • Lemon or lime zest
  • Flaky sea salt

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Porch Nook | Ocean City Pie Recipe


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