In this issue, the Print-and-Read, and a pie recipe for people who can’t make pie.
Print-and-Read
The Print-and-Read for July 27, 2024
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Weekend Recipe: Stop What You’re Doing and Make this Atlantic Beach Pie Immediately
Editor’s Note: We are looking for local cooks to offer up their best recipes! Fill out this simple form, and have your best dishes profiled here.
I am extremely passionate about this recipe for Atlantic Beach Pie from the New York Times Cooking section because it’s the first successful pie I’ve ever made—and I’m here to say that if I can do it, you can, too.
Usually, when I save dessert recipes from the NYT, they’re just for me to drool over, because my great tragedy is that I love to eat baked goods but have neither the time nor the scientific knowledge to be a competent baker.
But this recipe actually seemed like something I could do, because 1) you don’t have to make a pie crust and 2) you don’t have to buy a pie crust either!
You simply crush up a sleeve-and-a-half of Ritz crackers and mix the crumbles with butter and sugar. You bake the shell, then pour in a filling of egg yolks (separating the egg yolks from the whites is the only technical skill required for this recipe), sweetened condensed milk, and lemon or lime juice, or a combination of both.
Bake it again, chill it for four hours, top with whipped cream, and enjoy both a sense of self-sufficiency and a delicious dessert that, with the salty crackers and citrusy filling, tastes exactly like a summer day at the beach.
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