Custardy Atlantic Beach Pie meets a favorite fruity drink in this easy-breezy dessert.
A beach pie—like the kind popularized by Bill Smith at Crook’s Corner in Chapel Hill, North Carolina—should be very simple. To me the name indicates a dessert to make on vacation, in a rented house with limited kitchen tools at your disposal.
Don’t hesitate to make this recipe your own: You can use whatever crackers or cookies you want for the crust. I like saltines for their stiff structure that makes cutting clean slices a breeze, but the buttery crunch of Ritz with a tart, creamy lemon filling is great too. Just be sure to not skip the added salt; even an already salty cracker needs the bump once you add all that sugar and butter. And if cherries aren’t your thing, use a different jam and fruit.
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