When I was a little girl we vacationed in Atlantic Beach. We would go out to eat at a restaurant called Capt Bill’s and you had to order this pie with your meal because they always sold out. This was…
When I Was a Little Girl: Capt Bill’s Famous Atlantic Beach Pie
Ah, the memories—sandy toes, salty breezes, and that unforgettable pie from Capt Bill’s at Atlantic Beach. Honestly, every summer we’d make that trip, and no matter what else was on the menu, I had to order that pie. If you didn’t? Well, you were out of luck because it always sold out! I remember the first bite: creamy, dreamy, and sweet with just a hint of something extra. That’s what made this pie so special.
Today, I’m sharing my version of this Atlantic Beach pie, and trust me—it’s like a trip down memory lane. Perfect for a sweet ending to a family dinner or just to satisfy that comfort food craving. Ready? Let’s get baking!
Why This Recipe Works
Why should you give this pie a shot? Here’s the scoop:
- Quick to make – You’ll be digging in before you know it.
- Simple ingredients – No fancy stuff needed. You probably have most of these at home.
- Great flavor balance – The sweetness is perfectly countered by a little citrus zing.
- Beginner friendly – Even if you’re just starting out in the kitchen, you can nail this one.
And here’s a little tip: Don’t skip the zest! It adds that magical pop of flavor you’d miss otherwise.
Ingredients You’ll Need
Gather these simple ingredients:
- Graham cracker crust – the base of your pie, buttery and crunchy.
- Sweetened condensed milk – brings that luscious creaminess.
- Fresh lime juice – for that citrus kick.
- Lime zest – adds a zesty brightness.
- Eggs – bind everything together.
- Whipped cream (optional) – because who doesn’t love a little fluff on top?
Tip: If you’re in a pinch, store-bought crust works just fine!
Kitchen Tools
You won’t need much—just these basics:
- Mixing bowl
- Whisk (or an electric mixer if you’re feeling fancy)
- 9-inch pie dish
- Measuring cups and spoons
Step-by-Step Instructions
Ready to whip this up? Here’s how to do it:
Preheat your oven to 350°F (175°C). You want it nice and hot when the pie is ready.
In a mixing bowl, combine the sweetened condensed milk, lime juice, lime zest, and eggs. If you’re like me, the first time I made this, I almost forgot the zest. Don’t do that—add it!
Whisk until smooth. You’re looking for a creamy consistency, with no lumps.
Pour the mixture into the graham cracker crust. Take a moment to admire your handy work; it looks good already!
Bake for about 15-20 minutes. You’ll know it’s done when the edges are set, but the center is still a little jiggly. Don’t overbake it or it’ll crack—trust me on this one, I’ve learned the hard way!
Cool completely on a wire rack. If you’re too impatient like I sometimes am, no judgment. But it really does taste better once it’s cooled.
Chill in the fridge for at least an hour. Again, this step is key for flavors to meld together.
Serve with a dollop of whipped cream, if desired. It makes it extra special, just like those family vacations!
Pro Tips for Success
- Use fresh lime juice only. Trust me, the bottled stuff just doesn’t cut it.
- Let the pie cool before slicing. You want clean cuts, not a splodge!
- Double-check your crust. If you’re making it from scratch, it should be tightly packed and not crumbly.
Common Mistakes to Avoid
- Overbaking it. Remember, it should still have some jiggle in the middle.
- Forgetting the zest! Seriously, it makes a big difference.
- Using stale graham crackers for the crust. Fresh is best!
Variations and Substitutions
Feeling adventurous? Here are some ideas to mix it up:
- Add coconut flakes to the filling for a tropical spin.
- Use lemon juice instead of lime for a different citrus flavor.
- Try a no-bake version: Just chill the filling and serve it in a store-bought crust.
- Make it gluten-free by using gluten-free graham crackers for the crust.
What to Serve With This Recipe
Pair your pie with:
- Fresh fruit salad – a burst of freshness.
- Vanilla ice cream – because why not?
- A lovely cup of coffee – balances the sweetness perfectly.
Storage and Leftovers
- In the fridge: This pie keeps for about 3-4 days in an airtight container.
- Freezer: If you must, freeze slices between layers of parchment paper for about 2 months. Just be sure to thaw in the fridge before serving!
- Reheat tip: It’s best served chilled, but a quick zap in the microwave (like 10 seconds) can soften it up if you prefer.
FAQ (People Also Ask)
- Can I make this ahead of time? Absolutely! It’s perfect for prepping a day before.
- Can I freeze it? Yep, just remember to wrap it well.
- What’s the best pan to use? A standard 9-inch pie dish works best, but a tart pan works great, too!
- Can I substitute an ingredient? Sure! Just remember that fresh ingredients make the biggest difference.
Quick Recipe Summary
- Prep time: 10 minutes
- Cook time: 20 minutes
- Servings: 8
Ingredients:
- Graham cracker crust
- Sweetened condensed milk
- Fresh lime juice
- Lime zest
- Eggs
- Whipped cream (optional)
Steps:
- Preheat oven and mix ingredients.
- Pour into crust and bake.
- Let cool, chill, and serve!
Final Thoughts
If you try this recipe, let me know how it turns out! And don’t worry if it’s not perfect the first time—mine never is, either. Just channel those childhood beach vibes, and enjoy every last bite of your Atlantic Beach pie. Happy baking, my friend!
Atlantic Beach Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sweetened condensed milk, lime juice, lime zest, and eggs.
- Whisk until smooth with no lumps.
- Pour the mixture into the graham cracker crust.
- Bake for about 15-20 minutes until the edges are set, but the center is still jiggle.
- Cool completely on a wire rack before chilling in the fridge for at least an hour.
- Serve with a dollop of whipped cream, if desired.
