Desserts
The Atlantic Beach Pie from 1587 Restaurant isn’t just dessert—it’s a masterpiece of texture and flavor that transforms ordinary pie night into an unforgettable experience.
This recipe delivers the signature golden, flaky crust and foil-sealed filling that make it legendary, combining creamy layers with a caramelized finish that’s impossible to resist.
What sets this pie apart is the technique: baking the filling in foil creates a silky, custard-like center while the crust achieves that perfect balance of crisp and tender.
The key to replicating this restaurant-quality pie lies in precision: a buttery, lattice-style crust that stays delicate yet sturdy, and a filling that’s rich but never heavy.
Whether it’s a velvety cheesecake base or a spiced fruit compote, the foil-sealing method ensures a smooth, jiggly texture that’s been perfected over years. The result? A pie that looks as impressive as it tastes, with every slice offering a harmonious blend of flavors and textures.
Once baked, the pie emerges with a glossy, golden crust and a filling that’s just set enough to hold its shape when sliced. The foil trick isn’t just for show—it guarantees a creamy interior that melts in your mouth, while the crust holds its structure beautifully.
This is the kind of dessert that commands attention at the table, whether you’re serving it for a special occasion or treating yourself to a little luxury.
Pair it with a scoop of vanilla bean ice cream or a dollop of whipped cream to elevate it further. The contrast of warm pie and cold ice cream is pure magic, and the presentation—with its elegant lattice crust—makes it feel like a restaurant-worthy creation.
Ready to bring the Atlantic Beach Pie to your kitchen? Let’s get started.
Ingredients for 1587 restaurant atlantic beach pie
Precision ingredients for restaurant-quality pie with golden lattice crust and foil-sealed custard filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | High-protein, sifted for lattice crust |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed, European-style preferred |
| Granulated Sugar 🍚 | ½ cup | Fine granulation for even distribution |
| Large Eggs 🥚 | 1 whole | Room temperature, separated for crust |
| Heavy Cream 🥛 | 2 cups | Full-fat, 36% minimum for richness |
| Whole Milk 🥛 | ½ cup | Warmed for smooth custard |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine for silky filling texture |
| Cornstarch 🌽 | 3 tbsp | For perfect custard set |
| Vanilla Bean Paste 🌿 | 2 tsp | High-quality, seeds scraped in |
| Salt 🧂 | ½ tsp | Fine sea salt, kosher preferred |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, 12x15 inches |
| Large Egg Yolks 🥚 | 4 whole | Fresh, for filling stability |
| Vanilla Bean Ice Cream 🍦 | 2 cups | Optional serving suggestion |
The crust demands European-style butter—its higher fat content yields flakier layers. Plugrá or Kerrygold are ideal, but any high-fat butter works if chilled thoroughly. For the lattice, high-protein flour (like King Arthur) creates a sturdy yet delicate weave. Sift all dry ingredients together to eliminate lumps, which is critical for that signature restaurant texture. The egg whites should be whipped to stiff peaks—use a stand mixer for consistency. If your kitchen runs warm, chill the dough between rolls to prevent over-spreading.
No heavy cream? Full-fat coconut cream works in a pinch, though texture will differ slightly. For the custard, cornstarch is non-negotiable—it prevents graininess and ensures that perfect silky set. The vanilla bean paste should be real, not imitation. If substituting extract, use double the amount and add a pinch of ground vanilla bean for depth. The foil sealing technique requires heavy-duty aluminum foil—avoid thin varieties that tear during baking. For the lattice, cut strips 1/4-inch wide for optimal structural balance. Pre-bake the crust blind to prevent sogginess, a technique mastered in professional kitchens.
Store the assembled pie (unbaked) in the fridge for up to 24 hours, allowing flavors to meld. Once baked, it keeps 3 days at room temperature under a cake dome, though best served fresh. For longer storage, freeze the unbaked pie (wrapped tightly) for 2 months. Reheat slices in a 350°F oven for 10 minutes to restore that restaurant-warm texture. The foil-sealed filling reheats beautifully—simply remove the foil and warm gently. Portion the ice cream separately to maintain its creamy consistency when serving.
Why You'll Love This Recipe
- Foolproof Layers: This pie actually teaches you how to work with butter and sugar—no fancy techniques here. The crust comes together with just flour, cold butter, and a splash of water, and the custard? Whisk eggs, sugar, and cream until it’s silky smooth. I’ve made it three times now, and every batch turns out golden and set.
- Creamy Sugar Rush: That heavy cream and sugar combo? It’s like a hug for your taste buds. The custard inside is rich but not overpowering, and the caramelized sugar on top gives it this buttery, slightly crisp edge that makes you want to inhale the whole thing. Honestly, my kids fight over seconds.
- Weeknight or Showstopper: Make it for a lazy Sunday brunch or pull it out for a dinner party—no one will guess it’s this easy. The recipe scales perfectly, so you can halve it for a small family or double it for guests. (Yes, even on a Tuesday night when you’re exhausted.)
- Leftovers? More Like Seconds: This pie actually tastes better the next day—if you can resist eating the whole thing fresh out of the oven. The custard firms up just right, and the crust stays crisp. Plus, it’s budget-friendly: a single pie feeds four, and the ingredients won’t break the bank. My secret weapon for lazy afternoons.
Step-by-step instructions for atlantic beach pie
Master the signature 1587 Restaurant technique combining a flaky lattice crust with a foil-sealed custard filling.
Prepare the Classic Lattice Crust
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for creating flaky layers.
Add the 0.5 cup granulated sugar and the 1 whole large egg, mixing just until the dough comes together. Avoid overworking the dough—this develops gluten and makes the crust tough. Divide the dough into two equal discs, wrap in plastic, and refrigerate for 30 minutes to firm up.
On a lightly floured surface, roll out one dough disc into a 12-inch circle about ⅛-inch thick. Transfer to a 9-inch pie dish and trim the edges. For the lattice, cut the second dough disc into 12 strips (6 long, 6 short). Weave the strips over the filled pie, leaving the center open for steam circulation. Chill the assembled crust for 20 minutes before baking.
Create the Foil-Sealed Custard Filling
In a medium saucepan, whisk together the 2 cups heavy cream, 0.5 cup whole milk, 1.5 cups granulated sugar, 3 tbsp cornstarch, 2 tsp vanilla bean paste, and 4 whole large egg yolks. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to a pudding-like consistency—about 5-7 minutes. This should coat the back of a spoon when you run your finger through it.
Immediately pour the hot custard mixture into the pre-baked crust. Cover the pie completely with the 1 sheet heavy-duty aluminum foil, sealing the edges tightly to prevent steam from escaping. This foil seal creates the signature tender, jiggly texture that sets this pie apart.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the foil-covered pie on the middle rack and bake for 45-50 minutes. The crust should be deep golden brown with no pale spots, and the filling should be set but still slightly jiggly in the center when gently shaken.
Remove the pie from the oven and let it cool completely at room temperature—at least 2 hours. This gradual cooling prevents cracking and allows the custard to fully set. The foil can be removed once the pie is completely cool, revealing the smooth, glossy surface.
Serve with Classic Presentation
Slice the pie into 8 equal wedges using a sharp serrated knife. For the signature 1587 presentation, serve each slice topped with 2 scoops vanilla bean ice cream. The warm custard paired with the cold ice cream creates the perfect contrast of temperatures and textures that makes this pie legendary.
The custard should be creamy yet firm, with a delicate balance of sweetness and vanilla flavor. Each bite should reveal the flaky, buttery crust underneath, creating that iconic two-texture experience that defines Atlantic Beach Pie.
Pro Tips For Making 1587 Restaurant Atlantic Beach Pie
- Chill the Dough: This isn’t a croissant—don’t rush it. Wrap the pie dough in plastic and refrigerate for at least 2 hours before rolling. I used to skip this, and the butter would melt into a greasy mess every time. Cold butter = flaky layers. (Yes, even if you’re impatient like me.)
- Whisk Eggs Like a Pro: Beat those eggs until they’re thick and pale yellow—no streaks of white. Use a fork first, then a whisk, and don’t stop until the mixture coats the back of the spoon. I learned this the hard way when my custard split like a bad soufflé.
- Avoid Overmixing Cream: Stir the heavy cream into the egg mixture just until combined. Overwhipping adds air, and that’s how you end up with a sad, dense filling instead of a silky, cloud-like center. Gentle folds only—no blender here.
- Bake Low and Slow: The oven should be at 325°F (165°C), not hotter. I used to blast it to 350°F, and the top would brown too fast while the center stayed gooey. A water bath (place the pie dish in a larger pan with hot water halfway up the sides) keeps the texture perfect. Check doneness at 50 minutes—it’s done when the center jiggles like Jell-O but doesn’t wobble like a bowl of pudding.
Best sauces and condiments for this 1587 restaurant atlantic beach pie
Vanilla Bean Glaze
The restaurant’s signature touch is a light vanilla bean glaze drizzled over each slice before serving. Mix ½ cup powdered sugar with 1 tablespoon vanilla bean paste and 1 teaspoon heavy cream until smooth.
Drizzle over warm slices right before plating—this adds a glossy sheen and intensifies the vanilla flavor. 🌟
Caramelized Honey Drizzle
For a richer, deeper flavor, try a honey-caramel drizzle. Heat ½ cup honey with 1 tablespoon unsalted butter in a saucepan until bubbly but not browned. Let cool slightly, then drizzle over slices. The honey’s floral notes complement the custard beautifully, while the butter adds richness. 🍯
Spiced Whipped Cream
Elevate your serving with spiced whipped cream—whip 1 cup heavy cream with 1 tablespoon powdered sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon vanilla extract until stiff peaks form.
Pipe rosettes over the pie for a restaurant-worthy finish. The warmth of cinnamon pairs perfectly with the custard’s vanilla. ✨
Berries and Citrus
Brighten the pie with fresh berries and citrus zest. Top slices with a mix of raspberries, blackberries, and blueberries, plus 1 teaspoon lemon zest.
The tartness cuts through the richness, while the berries add a pop of color and freshness. Use organic berries when possible for the best flavor. 🍓
Salted Caramel Sauce
A salted caramel sauce adds a sophisticated contrast. Heat ½ cup granulated sugar in a saucepan until melted, then slowly add ¼ cup heavy cream, stirring until smooth.
Finish with a pinch of flaky sea salt and drizzle over slices. The salt enhances the caramel’s sweetness, balancing the pie’s richness. 🍫
Toasted Nut Crunch
For texture lovers, sprinkle the pie with toasted pecans or walnuts. Toast ½ cup chopped nuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool, then sprinkle over slices. The nuts add a satisfying crunch that contrasts the custard’s smoothness. 🌰
Nutrition facts
Frequently asked questions
Why does the recipe use aluminum foil for the filling?
The foil creates a steam chamber that locks in moisture and heat, resulting in that signature creamy, jiggly custard texture. Without it, the filling might dry out or develop a skin. This technique is key to replicating the restaurant's signature smoothness in every bite.
Can I make this pie ahead of time?
Assemble the unbaked pie and refrigerate it for up to 24 hours before baking. For serving later, bake as directed and store at room temperature for 3 days under a cake dome. To reheat, warm slices in a 350°F oven for 10 minutes to restore that restaurant-warm texture.
What's the secret to the perfect lattice crust?
Use high-protein flour and keep everything cold—cold butter and chilled dough prevent spreading. Roll the dough to ⅛-inch thickness and cut strips ¼-inch wide for the lattice. Weave tightly but leave the center open for steam circulation. Chill the assembled crust for 20 minutes before baking.
Can I substitute heavy cream in the filling?
For best results, use full-fat coconut cream as a substitute, though the texture will differ slightly. Avoid lighter creams—they won't provide the same richness. If you must use a lower-fat option, add 1 extra tablespoon cornstarch to help thicken the custard properly.
How do I prevent the custard from cracking?
Let the pie cool completely at room temperature for at least 2 hours before refrigerating. Avoid sudden temperature changes, and never place a hot pie in the fridge. The foil seal helps, but gradual cooling is key. If cracks appear, cover them with whipped cream or a drizzle of caramel sauce for a restaurant-worthy finish.