Bill Smith’s Atlantic Beach Pie

For the crust:

  • 1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • 1/ 2cup softened unsalted butter
  • tablespoons sugar
For the filling:

  • One14-ounce can sweetened condensed milk
  • egg yolks
  • 1/2 cup lemon or lime juice or a mix of the two
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish
  1. Preheat oven to 350° F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. 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 is golden brown. note: crust took at least 15 min more to become golden, set on convection bake at 375.
  3. 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. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Ann Marotto’s Fresh Tomato Pie


  • 1 cup flour
  • 1/2 cup low-fat cottage cheese
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • About 2 teaspoons Dijon-style mustard
  • 2 to 3 large beefsteak tomatoes, sliced thick and evenly
  • 1 cup grated low-fat Swiss cheese
  • About 8 basil leaves, stacked, rolled and cut crosswise into very thin slices (julienne; about 2 tablespoons)
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher or coarse sea salt
  • Freshly ground black pepper
  • 1/2 cup shredded low-fat mozzarella cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Have ready an ungreased 9-inch pie plate or fluted quiche

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours. note: play around with this maybe use food processor for butter and flour and then add cottage cheese and pulse, don’t think mine dough was incorporated enough.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes. (At this point, the crust will not be fully baked.) Cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese, basil and parsley, seasoning each layer lightly with salt and pepper to taste. Scatter the mozzarella and Parmesan evenly over the top; bake for 30 to 40 minutes.

Serve warm.


Coconut Cream Pie from Janet Morrissey

download1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract

2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract

Whisk together 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl.
Bring milk and coconut to simmer in medium saucepan over medium heat.
Gradually add hot milk mixture to egg mixture, whisking constantly.
Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes.
Remove from heat. Mix in vanilla and coconut extracts.
Transfer pastry cream to medium bowl.
Press plastic wrap directly onto surface to prevent formation of skin.
Chill until cold, at least 2 hours and up to 1 day.

Transfer filling to crust. Cover; chill overnight.

Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Pie crust from Vicki

It REALLY is  worth the trouble to make your own. I’ve employed several tricks to make it easier. One is to use a piece of parchment paper sprinkled with flour to roll out the pastry on. Another (and I’m almost embarrassed to tell it) is to use the recipe for a two crust pie, even though you need only one crust. The extra dough will give you plenty of overhand to make a pinched edge  and I found that even though I left the pastry a bit thicker, it was delicious and amazingly flaky.
2 cups flour
1/2 teaspoon sea salt
2/3 cup vegetable shortening (e.g. Crisco)
A scant 1/3 cup vodka with an ice cube to cool it (trust me, this works SO much better than water to keep the pastry tender
Preheat oven to 400 degrees.
Add the salt to the flour and cut in the shortening with a pastry blender or two  knives. When the mixture looks like coarse meal, sprinkle on the cold vodka, a tablespoon at a time and blend in with a fork. Continue till the mixture begins to hold together and you can form it into a ball. You may need to add a bit more liquid, at this point cold water is fine.
Roll out the pastry and line your 9 or 10 inch pie pan. (You may have more than you need – bake the scraps with a little sugar sprinkled on them for a sweet treat.)  Prick the crust all over the bottom with a fork and bake (unfilled) for about ten minutes. This pre-baking keeps the rust from getting soggy on the bottom.


Maple Syrup Pie with Crème Fraîche from Cook’s Country, via


1 (9-inch) pie dough round
1 3/4 cup pure maple syrup
2/3 cup heavy cream
1/4 teaspoon salt
5 tablespoons unsalted butter
2 tablespoons cornstarch
3 large eggs plus 2 large egg yolks
2 teaspoons cider vinegar

1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9-inch pie plate. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto prepared pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.

2. Trim overhang to 1/2 inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie plate using your fingers. Wrap dough-lined pie plate loosely in plastic and freeze until dough is firm, about 15 minutes.

3. Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are light golden brown, 18 to 25 minutes, rotating pie plate halfway through baking. Remove parchment and weights and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes. Remove from oven and let cool for at least 30 minutes. (Baked, cooled crust can be wrapped in plastic and stored at room temperature for up to 24 hours.)

4. Reduce oven temperature to 350 degrees. Bring maple syrup, cream, and salt to boil in a medium saucepan. Add butter and whisk until melted. Reduce heat to medium-low and whisk in cornstarch. Bring to simmer and cook for 1 minutes, whisking frequently. Transfer to large bowl and let cool at least 30 minutes. Whisk in eggs and yolks and vinegar until smooth. (Cooled filling can be refrigerated for up to 24 hours. Whisk to recombine and proceed to step 5, increasing baking time to 55 to 65 minutes.)

5. Place cooled crust on rimmed baking sheet, and pour filling into crust. Bake until just set, 35 to 45 minutes. Let pie cool completely on wire rack, about 2 hours. Transfer to refrigerator and chill until fully set, at least 2 hours or up to 24 hours. Serve cold or at room temperature.

Crème Fraîche
1 cup pasteurized heavy cream, room temperature
2 tablespoons buttermilk, room temperature

Combine cream and buttermilk in 1-pint jar. Cover jar with triple layer of cheesecloth and secure with rubber band. Let sit in warm place (about 75 degrees) until thickened but still pourable, 12 to 24 hours. Stir to recombine. Serve. (Crème fraîche can be refrigerated for up to 1 month.)

Lemon Meringue Pie — Alton Brown

Lemon Filling

  • 4 egg yolks (reserve whites for meringue)
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 (9-inch) pre-baked pie shell
  • 1 recipe Meringue, recipe follows

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

  • 4 egg whites
  • 1 pinch cream of tartar
  • 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie