Gluten Free Carolina Beach Pie Recipe

Carolina Beach Pie Ingredients

For the crust:

• Approximately 1 1⁄2 bags of Milton’s Gluten Free Crispy Sea Salt Crackers, 4.5oz

• 3 Tbsp sugar

• 1⁄2 cup softened unsalted butter

For the filling:

• 1⁄4 cup fresh lime juice

• 1⁄4 cup fresh lemon juice

• 4 egg yolks

• One 14oz can of sweetened condensed milk

For the topping:

• 8oz whipping cream

• 1.5 Tbsp confectioners’ sugar

• 1 Tsp vanilla extract

• Zest of lemon/lime, and sea salt for garnish

To make:

• Preheat the oven to 350°F.

• Lightly grease a 12-muffin pan.

• Cut a piece of parchment paper into 12 strips that are approximately 6” x 1” each. Place a strip of parchment paper across/into each muffin tin in a U-shape (these will become little “handles” that will make it easier to extract the mini pies). 

• Crush the crackers finely by hand; they do not need to be pulverized.

• Add the sugar to the crackers and then the butter, kneading by hand until it holds together; wrap and chill for 20-30 minutes.

• Spoon into muffin tins on top of the parchment strips. Use a small glass bottom to press each flat.

• Bake for approximately 8-9 minutes or until the crust is golden brown; set aside.

• Whisk the egg yolks into the condensed milk, then slowly add the citrus juice and incorporate well.

• Divide and pour on top of each baked cracker crust. Bake for 8-9 minutes until the filling has set.

• Refrigerate overnight, or until completely cold.

To serve:

• Chill a metal bowl and whisk in the freezer for 15 minutes, and ensure whipping cream is cold.

• Beat the chilled cream, confectioners’ sugar and vanilla together until stiff peaks form.

• Use the parchment “handles” to gently loosen and pull the pies from the pan (muffin tins).

• Pipe or spread whipped cream onto chilled mini beach pies.

• Garnish with lime/lemon zest and a sprinkle of sea salt.