Beach Pie

This citrus cream pie is the ultimate make-ahead dessert for busy schedules—bright, creamy, and irresistibly fresh. With a buttery Ritz cracker crust, a smooth citrus filling, and fluffy whipped cream topping, this Beach Pie is a refreshing treat that tastes like sunshine on a plate.

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Slice of Beach Pie

Why You'll Love This Beach Pie Recipe

• Make-ahead perfection: tastes even better after chilling overnight

• Bright, refreshing flavor: a balance of sweet and tangy for a crowd-pleasing dessert

• Uses pantry staples: Ritz crackers, butter, sugar, and condensed milk are easy to keep on hand

• No fancy equipment needed: a whisk, mixing bowls, and a pie pan are all you need

• Great for entertaining: easy to slice and serve, yet looks elegant

• Portable dessert: ideal for potlucks, picnics, or bringing to a friend’s house

  
  

Baking Tips & Tricks

• Don’t overbake – remove from oven when the center still has a slight jiggle; it will set as it cools.

• Fresh juice matters – bottled juice can make the pie too sweet or flat in flavor; fresh juice keeps it bright.

• Chill before slicing – at least 2–3 hours in the fridge helps the filling firm up.

• Use cold cream for whipping – cold heavy cream whips faster and holds peaks better.

  
  

Beach Pie Recipe

Ingredients:

Crust

• 2-1/2 c. ritz crackers

• 1/2 c. unsalted butter, room temperature

• 3 T. granulated sugar

Filling

• 14 oz. sweetened condensed milk

• 4 egg yolks, room temperature

• 1/4 c. fresh squeezed lemon juice

• 1/4 c. fresh squeezed orange juice

• 1 tsp. lemon zest 

Whipped Cream Topping

• 1 tsp. orange zest

• 1 tsp. vanilla extract

• 2 c. heavy whipping cream

• 1/4 c. powdered sugar

• 1 tsp. vanilla extract

• pinch of salt

Let's Get Started!

For the Crust

1. Preheat oven to 350 degrees. Crush the ritz crackers finely, using a food processor or your hands. Add the sugar, then knead in the softened butter until the crumbs come together like dough.

2. Press the dough into an 8-inch pie pan. Chill for 15 minutes, then bake for 20 minutes until the crust is fragrant and golden brown. Remove the crust from the oven and set it on the counter to cool for about 10 minutes.

For the Filling

1. While the crust is cooling, in a large bowl whisk together the egg yolks, condensed milk, lemon zest and orange zest. Slowly add in the lemon juice and orange juice then whisk until fully combined. Pour the filling into the pie crust and bake for 18-20 minutes. The pie is ready when the edges are set and the middle slightly jiggles.

For the Topping

1. In a mixing bowl, mix the heavy cream, powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.

2. Spread over the pie and return to the refrigerator until you are ready to serve