Atlantic Beach Pie made with a Ritz Cracker crust. The filling is made
Freeze the crust for 10 minutes. Bake the crust on the middle rack of the oven for 20 to 25 minutes or until golden brown. Set the crust aside to cool slightly, about 10 minutes. Step. 3 For the filling: Whisk together the sweetened condensed milk, egg yolks, lemon juice, and lime juice until smooth.
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Add sugar, then butter. Step 2. Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color. Step 3.
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Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice.
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For crust: In a large bowl, stir together crushed crackers, sugar, and salt until combined. Add melted butter; stir until combined and mixture holds when pressed together. Press mixture into bottom and 1½ inches up sides of prepared pan. Bake until lightly golden, set, and fragrant, 12 to 15 minutes. Let cool in pan on a wire rack for 30 minutes.
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Pour into the pie shell and bake for 15 to 18 minutes until the filling has set. Let the pie cool on a pie rack, then refrigerate to chill completely. Whip the cream: Beat the cream and confectioners' sugar just until slightly firm peaks are formed. Finish the pie: Pile the whipped cream over the entire filling.
This famous Atlantic Beach Pie is basically a key lime pie with a
Gradually beat in sugar, 1/2 tablespoon at a time, until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto filling and spread to edge of crust to seal well and prevent meringue from shrinking. Bake at 350 degrees for 15-17 minutes or until meringue is set and peaks are golden brown.
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Preheat the oven to 350°F. In a food processor pulse the saltine crackers and 3 tablespoons granulated sugar to fine crumbs (just not dust!). Add the butter and pulse until combined. Press the crust into an 8 or 9 inch pie pan and chill for 15 minutes.
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Press crumbs into an 8 inch pie dish to form the crust. Place crust in refrigerator and chill for 15 minutes. Place crust on middle rack in oven, bake for 15 minutes or until lightly browned. Remove crust from oven, sit on wire rack. Place milk in large mixing bowl.
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To Make the Crust: In a medium bowl, toss together crushed crackers, melted butter, sugar, and beaten egg white until combined. Transfer mixture to the prepared pie pan pressing firmly on bottom and sides. Freeze 10-15 minutes. Preheat oven to 350°F.
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Preheat the oven to 350°. Crush the saltine crackers finely, leaving a few small chunks. Add the sugar and stir to combine. Add the melted butter and combine thoroughly, until all of the crumbs are moistened.
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Press into an 8-inch pie pan and chill for 15 minutes. Bake the pie for 18 minutes, or until the crust is golden brown. Remove from oven to cool on a wire rack. Using a hand mixer, mix the egg yolks and milk together until completed combined. Add the citrus juice and mix again until completely combined.
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Press the cracker mixture evenly into the pie pan, working your way up the edges and pressing firmly until the pan is covered. Chill for 15 minutes to set, preheating the oven in the meantime. Bake the crust for 20 minutes, or until golden-brown and fragrant. Set aside to cool.
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Cracker Crust. Step 1 In a food processor, pulse crackers until finely ground with a few pea-size pieces remaining, 25 to 30 pulses. Add butter and brown sugar and continue to pulse until butter.
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1 - Preheat the oven to 350°. Spray a 9" pie pan with baking spray. In a medium sized mixing bowl combine saltine crackers and sugar. Add in the melted butter and mix until well coated. Transfer the crust mixture into the bottom of the prepared pan, then place into the preheated oven on the center rack.
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No Bake Margarita Pie with Ritz Cracker Crust THE ROAD TO HONEY
Press mixture into bottom and up the sides of a 9″ pie plate or pie pan. Then bake the pie crust, and allow it to cool. In another bowl make the pie filling by combining together the egg yolks, condensed milk, lemon and lime juices until combined. Add the mixture of the crust, and then bake for 15 minutes.
No Bake Margarita Pie with Ritz Cracker Crust THE ROAD TO HONEY
Instructions. Preheat oven to 350 F degrees. Crush the saltine crackers and Ritz crackers. Combine 3 tablespoons of sugar and softened butter with the crushed crackers and mix. Add the melted butter and continue mixing until it's all combined. Press the crackers into a pie plate. Refrigerate for 10-15 minutes.
