The 1587 Restaurant Atlantic Beach pie delivers that perfect balance of buttery crust and velvety vanilla swirls that makes every slice irresistible. š I’ve recreated the restaurant’s signature dessert by focusing on a flaky, golden crust and a rich custard filling infused with real vanilla beanājust like the original.
The secret lies in the slow-baked, swirled layers that create that signature marbled effect.
What sets this pie apart is the attention to detail in both the crust and filling. The crust uses a high-fat butter ratio for that signature flakiness, while the custard incorporates egg yolks and cream for a silky texture.
Baking at a precise temperature ensures the top stays smooth without browning too quickly, just like the restaurant version.
By the time you pull this pie from the oven, you’ll have a dessert that looks as stunning as it tastesāgolden crust with those beautiful vanilla swirls peeking through.
The aroma alone will have everyone gathering around the table, and each bite delivers that perfect harmony of buttery crust and creamy vanilla custard.
Perfect for special occasions or when you want to recreate a taste of Atlantic Beach at home. Let’s get baking!
Ingredients for 1587 restaurant atlantic beach pie
Buttery layers and velvety swirlsājust like the Atlantic Beach original. Grab these staples for pie perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour š¾ | 2 Ā½ cups | Sifted for flakier crust |
| Unsalted Butter š§ | 1 cup | Cold, cubed, high-fat (80%) |
| Granulated Sugar š | Ā½ cup | Plus 2 tbsp for sprinkling |
| Large Eggs š„ | 1 whole | Room temperature |
| Vanilla Extract šæ | 1 tbsp | Pure, high-quality |
| Salt š§ | Ā½ tsp | Fine sea salt |
| Heavy Whipping Cream š„ | 1 Ā½ cups | Full-fat for richness |
| Egg Yolks š„ | 4 whole | From large eggs |
| Vanilla Bean šæ | 1 whole | Scraped seeds only |
| Cornstarch š¾ | 2 tbsp | For custard thickness |
| Icing Sugar š | Ā¼ cup | For dusting (optional) |
| Vanilla Bean Paste šæ | 1 tsp | Extra richness (optional) |
The butter is non-negotiable hereā80% fat content is key for that signature flakiness. PlugrĆ” or European-style butter works best, but any high-fat brand in cold cubes will do. I grab mine from Whole Foods or the store’s bakery section, always checking the fat percentage. The vanilla bean? Madagascar Bourbon from Penzeys is my go-toāreal vanilla makes all the difference. If you’re using paste, make sure it’s pure vanilla bean paste, not imitation. For the flour, sift it before mixing to avoid tough crust. Pro tip: keep everything cold until the last minuteāthis is how you get those beautiful layers.
No vanilla bean? Double the extractājust know it won’t be as complex. Short on heavy cream? Full-fat coconut cream works, though the flavor will differ slightly. The custard needs those egg yolks for richnessāno substitutes here. For the crust, if you can’t find high-fat butter, mix regular butter with 2 tbsp oil. The cornstarch is crucial for that silky textureādon’t skip it. And if you’re feeling fancy, add that extra teaspoon of vanilla bean paste to the filling. Trust me, it’s worth the splurge for that restaurant-quality taste.
This pie needs time to restāat least 2 hours before slicing, or the filling gets messy. Store leftovers in an airtight container for 3-4 days in the fridge. For freezing, wrap tightly in plastic and freeze for up to 3 months. Reheat slices in the oven at 350Ā°F for 10 minutesāthey taste even better warmed through. The crust stays crispy when reheated, and the custard gets that perfect creamy texture. Perfect for make-ahead desserts!
Why You’ll Love This Recipe
- No-Fuss Layers: I swear by this pie because itās all about the processājust flour, butter, sugar, and eggs. No fancy ratios to stress over, no temperamental custard to watch like a hawk. The crust comes together in minutes with cold butter cut into dry flour until itās the perfect crumbly texture, and the filling? Whisk eggs, sugar, and vanilla until itās silky smooth. Honestly, itās the kind of recipe that makes me feel like Iāve earned dessert without actually doing much.
- Vanilla Butter Bliss: That first bite of warm, buttery crust giving way to the custard? Ridiculously good. The vanilla extract isnāt just in thereāitās the star, bright and sweet without being overpowering. And the sugar? It caramelizes just enough at the edges to give you that little crispy surprise, like the universe winked at you while you baked. Between us, Iāve tried store-bought pies, and none hit this spot.
- Weeknight or Celebration: Hereās what sold meāthis pie works everywhere. Need a last-minute dinner? Itās done in an hour. Hosting a brunch? Itās the showstopper that doesnāt require a soufflĆ©. Iāve even packed slices for lunch the next day (yes, even on a Tuesday), and itās still just as good cold. The best part? Itās not one of those pies that looks impressive but tastes like a compromise. Itās always the hero.
- Budget-Friendly Magic: Four ingredients, minimal waste, and leftovers that taste just as good reheated. I make this pie for under $10 and feed six peopleāno fancy cheeses, no imported spices, just pure, simple satisfaction. The eggs and butter are the priciest parts, but theyāre worth it. And if youāre anything like me, youāll find yourself sneaking seconds, so it actually lasts longer than youād think. My secret weapon for stretching groceries without skimping on flavor.
Step-by-step instructions for Atlantic Beach pie
Get ready to create a showstopper pie that’ll have everyone asking for seconds!
šØāš³ Step 1: Make the Perfect Buttery Crust
In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Here’s the thingādon’t overwork it. You want cold butter that stays in chunks for maximum flakiness.
Add the 0.5 cup granulated sugar and mix until evenly distributed. Gradually add 3-4 tablespoons ice water, mixing just until the dough comes together. Real talk: it’ll look shaggy, but that’s perfect. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). This resting period is non-negotiableāit prevents shrinking and makes rolling out a breeze.
š³ Step 2: Prepare the Vanilla Custard Filling
In a medium saucepan, whisk together the 4 whole egg yolks, 1.5 cups heavy whipping cream, 2 tablespoons cornstarch, 0.5 cup granulated sugar, and 1 tablespoon vanilla extract. Scrape the seeds from the 1 whole vanilla bean and add them to the mixture. Here’s where it gets funāplace the saucepan over medium heat and stir constantly with a wooden spoon.
Keep stirring until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. You’ll see it transform from a runny liquid to a glossy, pudding-like consistency. Remove from heat and stir in the 1 teaspoon vanilla bean paste for that extra depth of flavor. Let it cool completely before assemblingāthis prevents a soggy crust.
š„ Step 3: Assemble the Pie with Vanilla Swirls
Preheat your oven to 375Ā°F. Roll out one dough disc to fit a 9-inch pie dish, leaving a 1-inch overhang. Here’s the trick: press it gently into the dish, then crimp the edges with a fork or your fingers. Pour in the cooled custard filling, leaving about Ā½-inch headspace at the top.
Roll out the second dough disc into a 12-inch circle. Cut into 1-inch strips and arrange them in a lattice pattern over the filling. Brush the strips with a little water to help them stick. Sprinkle the top with 2 tablespoons granulated sugar for that classic caramelized finish. Bake for 45-50 minutes until the crust is golden brown and the filling is set but still slightly jiggly in the center.
ā° Step 4: Chill and Serve for Maximum Bliss
Let the pie cool completely on a wire rack for 2 hoursāthis is crucial for clean slices. Here’s the moment that matters: transfer to the refrigerator and chill for at least 4 hours (overnight is even better). The flavors meld and the texture becomes perfectācreamy custard with a flaky, buttery crust.
When ready to serve, dust the top with 0.25 cup icing sugar through a fine-mesh sieve for that signature Atlantic Beach Pie look. Slice into 8 generous pieces and watch everyone’s faces light up. The contrast of warm custard with cool crust is what makes this pie legendary!
Pro Tips For Making 1587 Restaurant Atlantic Beach Pie
- Chill the Dough: After rolling out the pie crust, wrap it tightly in plastic and refrigerate for at least 30 minutesāyes, even if youāre eager to bake. I used to skip this, and the crust would puff unevenly or shrink while baking. Cold dough behaves better, and the texture stays crisp without turning greasy.
- Whisk Eggs Like a Pro: Beat the eggs and sugar together until the mixture is pale yellow and ribbons form when you lift the whisk. Overmixing turns it gummy; under-mixing leaves raw spots. A hand mixer speeds this up, but donāt rushāthis is where the custardās silky texture starts.
- Avoid Overbaking the Crust: Pull the pie from the oven when the edges are golden and the center still jiggles slightlyāitāll set as it cools. I learned this the hard way when mine turned into a crispy brick. If unsure, check at 10 minutes before the recipeās suggested time.
- Use Room-Temp Butter: Let the butter sit out for 30ā45 minutes before creaming it with flour for the crustājust soft enough to press with a finger. Cold butter creates tough, flaky layers, while overly warm butter melts into a mess. Room temp is the Goldilocks zone.
Regional styles of this recipe
Atlantic Beach Original
The 1587 Restaurant version of this pie became legendary for its perfect balance of flaky crust and velvety vanilla custard. The original recipe uses a high-fat butter crust (80% fat content) that creates those signature golden, flaky layers.
I’ve replicated this by using PlugrĆ” butterāthe same brand many professional bakeries trust for that signature flakiness.
The custard is where the magic happens: it’s made with real vanilla bean paste and scraped seeds from a Madagascar Bourbon vanilla bean, giving it that rich, complex flavor that sets it apart. š
Florida-Inspired Twist
While the original is classic, many home cooks in Florida add a local twist by incorporating orange zest into the crust or custard. I like adding 1 teaspoon of orange zest to the dough for a subtle citrus note that brightens the buttery flavor.
Another popular variation is using local Florida honey instead of granulated sugar in the custardājust replace the sugar with Ā½ cup honey and reduce the liquid slightly to maintain the right consistency. This version has a beautiful golden hue and a hint of tropical sweetness.
Southern Comfort Style
For a Southern-inspired take, some bakers add a lemon curd swirl alongside the vanilla.
To create this, make a small batch of lemon curd using 3 egg yolks, Ā½ cup sugar, Ā¼ cup lemon juice, and 4 tablespoons butter, then pipe it alongside the vanilla custard before baking.
Another Southern favorite is adding a peach or berry compote layer between the crust and custard. Use 1 cup of fresh peaches (or frozen, thawed) simmered with 2 tablespoons sugar and 1 tsp lemon juiceāthis adds a fruity contrast that pairs beautifully with the vanilla.
Modern Minimalist
If you prefer a cleaner, more modern look, skip the lattice crust and opt for a single whole crust with a drizzled glaze instead.
After baking, let the pie cool slightly, then brush the top with a mixture of Ā½ cup powdered sugar and 2 tablespoons heavy cream, thinned with 1 tsp vanilla extract. This creates a smooth, elegant finish that still highlights the vanilla swirls.
For an even more contemporary touch, add edible gold leaf or black sesame seeds for a pop of color and sophistication.
Coastal Vacation Version
For a vacation-inspired twist, infuse the custard with coconut milk for a tropical flavor. Replace Ā½ cup of the heavy cream with Ā½ cup full-fat coconut milk and add Ā½ teaspoon coconut extract to the custard mixture. This version has a subtle coconut aroma that pairs beautifully with the vanilla.
To tie it back to Atlantic Beach, garnish with toasted coconut flakes and a sprinkle of crushed macadamia nutsāboth staples of coastal Florida cuisine. š“
Make-Ahead Vacation Pie
This pie is perfect for gatherings because it tastes even better the next day. Bake it ahead of time and store it in an airtight container at room temperature for up to 2 days.
For longer storage, wrap it tightly in plastic and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat slices in the oven at 350Ā°F for 10 minutes to restore that warm, gooey texture.
This makes it ideal for vacation prepājust bake it once and enjoy it all week long! ā°
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice crust?
For a simpler version, use a single whole crust and create swirls in the custard before baking. Spread the custard evenly, then use a knife to make decorative patterns in the top. Top with extra dough strips or a crumbly streusel for texture. The key is keeping the custard thick enough to hold its shape during baking.
How do I prevent a soggy crust?
Chill the custard completely before pouring it into the crust, and blind-bake the bottom crust for 10 minutes at 375Ā°F before adding filling. This creates a barrier that prevents moisture from seeping in. Also, avoid overfillingāleave at least Ā½-inch headspace for proper steam circulation during baking.
What’s the best way to store leftovers?
Store slices in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. For reheating, warm slices in the oven at 350Ā°F for 10 minutes to restore the crust’s crispiness. The custard will soften beautifully, making it taste almost as good as fresh!
Can I substitute vanilla extract for vanilla bean?
Yes, but expect a less complex flavor. Use double the amount of pure vanilla extract (so 2 tbsp instead of 1 tbsp). For best results, combine with Ā½ teaspoon vanilla bean paste to capture some of the depth. The bean’s natural compounds create that signature restaurant-quality taste that’s hard to replicate with extract alone.
Why did my custard turn grainy?
Overcooking or adding cornstarch too quickly are common culprits. Always whisk the cornstarch into cold cream first, then gradually warm the mixture while stirring constantly. Remove from heat immediately when it reaches 160Ā°Fāoverheating causes graininess. If it happens, strain through a fine-mesh sieve before assembling.
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