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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.

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