Erin's Lemon Beach Pie

Erin's Lemon Beach Pie

Ingredients

For the Crust:

• 6 ounces wafer-style gingersnaps

• 4 tablespoons unsalted butter, melted and cooled

• 2 tablespoons granulated sugar

• 1 large egg yolk

• Pinch of kosher salt 

Preparation

Make the crust:

1. Preheat oven, center rack at 350 deg F.

2. In a food processor, pulse the cookies until you have fine crumbs (don’t over process or the mixture will be too wet). Transfer the crumbs to a medium bowl, then add the butter, sugar, egg yolk and salt. Stir with a fork to combine, then rub the mixture between your hands until it looks and feels like wet sand.

3. Transfer almost half the mixture to a 9-inch pie plate, and push it outward to create an even ring along the perimeter. Use a straight-sided 1 measuring cup to press the mixture firmly all the way up the sides. Scatter the remaining crumb mixture across the bottom of the pan and use the bottom of the cup to flatten into an even layer with no bare spots. 

4. Place pan on a baking sheet, and bake until crust is fragrant and the outer edge darkens in color, 13 to 15 minutes, then set aside to cool.

Ingredients 

For the filling:

• 4 egg yolks

• One  14-ounce can sweetened condensed milk

•  6 Tbsp fresh lemon juice 

•  2 Tbsp fresh lime juice

• Pinch of kosher salt

• Fresh whipped cream

• Lemon and/or lime zest and flaky sea salt, for garnish

Preparation

1. Make the filling:
   In a medium bowl, whisk egg yolks into condensed milk,  then whisk in the lemon and lime juice and salt, making sure to combine them completely. 

2. Spread evenly into cooled crust, bake for 14-16 minutes until filling is completely set. Refrigerate until throughly cold, about 4 hours or better if overnight.

3. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt.

Many thanks to Erin!

Urban Cowgill
November 2023 (updates 2024)