While many are already counting down the days until sweaters and pumpkins, we all know that summer is still with us, and she isn’t letting go just yet. Temperatures are still quite high, and it’s not time to trade in cool desserts for warm apple pie. No, folks, not just yet.
By now, you may have heard of Atlantic Beach Pie.
When I first encountered the recipe for Atlantic Beach Pie, I had an immediate thought: “This is so similar to the first pie I ever made!” In terms of the filling ingredients, the similarities are strong. With one single difference: The filling in my pie doesn’t require baking. It also doesn’t require a source for good lemon or lime juice. It incorporates a more semi-homemade approach.
When I was a young child and visiting my grandmother – who I called Gran Jean – she taught me to make her secret pie. A pie I devoured. A pie I loved. A pie I had no idea was so simple. She pulled together three ingredients and a store bought graham cracker pie crust and set me to work. “Some of the best things in life as simple, Callie. This is one of them.” Then, one crust and three ingredients mixed together, and voila! A pie was born. My first pie.
Unlike the Atlantic Beach Pie, this pie has no eggs and the filling requires no baking. The crust I make with this pie does, however, but only for seven to eight minutes. The result is a pie with the same flavor notes but without all the baking, without the eggs, and with a crust that is, in my option, far superior. You see, I’ve tried the Atlantic Beach Pie, and while I love the history and story surrounding it, I don’t endorse Saltine cracker crusts. No, thank you.
So, when I learned this recipe as a kid, I was introduced to it with Cool Whip and store-bought crust involved. I’ve since amped it up to include a homemade crust – it’s easy! – and homemade whipped cream – also easy! The taste is more sophisticated and less processed. You know what I mean. Both of my grandmothers taught me a thing or two in the kitchen, and while they are both now deceased, their mad kitchen skills live on in my home day by day in the recipes I execute and an inherited way of knowing just the right combinations of ingredients to execute something amazing.
Fortunately, this pie is an excellent choice for any experience level and is also a great one to involve the kids in whipping up. It’s also great in a kitchen pinch when you need to whip up a refreshing, easy to make dessert. This is a frozen pie that is stored in the freezer. Just remove and cut off a slice or two to serve.
So, for we land locked many, I give you Land Lover’s Icebox Pie. Move over, Atlantic Beach Pie. ‘Round here, we like our crackers with pimento cheese and our pie crusts sweet. This pie is cool, refreshing, and simple in the most perfect of ways. And you don’t need a SPF or a local seafood joint to enjoy it!
Land Lover’s Icebox Pie
Yields eight servings
- 1 12oz. can of frozen lemonade concentrate
- 8 oz. whipped cream
- 1 14oz. can of sweetened condensed milk
- 1 1/2 cups graham crackers, finely ground
- 1/3 cup granulated sugar
- 6 1/2 tablespoons butter, melted
- Preheat your oven to 375 degrees.
- Using a food processor, grind graham crackers until you have one and a half cups. Place the crumbs in a medium bowl. Add sugar and melted butter. Mix well.
- Press the crust into a 9-inch pie plate. Be sure it is evenly distributed.
- Bake for seven to eight minutes. Then, remove from oven and allow to cool completely. Placing the pie plate on a cooling rack assists in the process.
- While waiting for your crust to cool, make your whipped cream. (Or make a mad dash to the grocery store!) If you need a recipe for whipped cream, follow my directions included with this previously featured recipe.
- Once the crust is cooled completely, combine whipped cream, condensed milk, and lemonade concentrate in a medium bowl. Mix until fully combined.
- Pour the filling into the pie crust. Be careful not to overfill.
- Cover the pie plate and place in the freezer. Allow to set for a minimum of three hours.
- Once frozen, it’s ready to serve! Always store this pie in the freezer.
Need to make this pie in a pinch or just not in the mood for any baking? Arm injury got you steering clear of the mixing spoon? Opt for a store-bought crust and whipped cream. This will cut the total execution time to five minutes! Face it – we aren’t all perfect domestic divas. Sometimes, to share something delicious with your family and friends, you’ve got to cut corners.