Desserts
Capturing the essence of 1587 Restaurant's signature Atlantic Beach pie means mastering a buttery lattice crust and a vanilla-coconut cream filling that balances sweetness and texture perfectly. This recipe delivers the same restaurant-quality results with a foolproof method for achieving that signature crisp lattice and velvety filling.
The secret lies in chilling the dough thoroughly and baking it just until golden—no overbaking, just perfect edges.
What sets this pie apart is the vanilla-coconut cream that infuses every slice with a tropical twist, while the lattice crust adds both visual appeal and structural integrity.
The recipe uses a simple combination of butter, sugar, and eggs for the crust, ensuring a flaky yet sturdy base that holds up to the creamy filling. For the filling, coconut milk and vanilla bean create a rich, aromatic center that stays smooth and luscious.
By the time you serve this pie, you'll have a dessert that looks and tastes like it came straight from the restaurant—golden lattice crust, tender yet crisp, with a filling that's creamy and fragrant.
The contrast between the buttery crust and the cool, vanilla-coconut cream makes every bite a delight. This is the kind of pie that becomes a centerpiece for gatherings, holidays, or simply indulging in a classic.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. The recipe includes tips for achieving the perfect lattice pattern and ensuring the filling sets just right. Let's recreate this iconic dessert at home.
Ingredients for 1587 restaurant atlantic beach pie
Buttery crust meets tropical cream filling—just like 1587 Restaurant's iconic Atlantic Beach pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, plus extra for dusting |
| Granulated Sugar 🍚 | ½ cup | For crust, plus extra for lattice |
| Large Eggs 🥚 | 1 whole | Cold, for crust binding |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Coconut Milk 🥥 | 13 ½ oz | Full-fat, canned for richness |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Powdered Sugar 🍚 | ½ cup | For filling sweetness |
| Vanilla Bean 🌿 | 1 whole | Seeded for maximum flavor |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
The crust starts with cold butter—this is non-negotiable for flaky layers. Plugrá brand butter from specialty stores has the perfect fat content, but any high-quality unsalted butter works. Sift your flour twice for a light texture, and chill every dough stage—even the rolled-out crust before baking. For the lattice, use a ruler to create clean strips; the restaurant's version has 1/2-inch slats for that signature look. If your kitchen's warm, shape the dough into a log, wrap tightly, and freeze for 30 minutes before rolling.
No vanilla bean? Pure extract plus a pinch of sugar mimics the depth, though it won't have those little specks. For the coconut milk, full-fat canned is essential—light versions won't give the same richness. The heavy cream should be cold when adding to the hot filling to prevent curdling. Short on time? Swap the lattice for a solid top crust, but you'll miss that restaurant-quality visual. The cornstarch is crucial—it keeps the filling silky without graininess. And that lemon juice? Freshly squeezed brightens the coconut flavor, but bottled works in a pinch if you're in a hurry.
Prevent soggy bottoms by baking the crust blind with pie weights or dried beans. The filling sets best when chilled 4+ hours, but if you're impatient, a 2-hour fridge stint with a sprinkle of powdered sugar on top helps. Store leftovers in an airtight container for up to 3 days—though I've never had any last that long. For serving, warm slices slightly in the oven to melt any set cream. Freezes beautifully for up to 2 months if you want to prep ahead for holidays.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the crust comes together faster than my coffee brews. Just butter, flour, and salt—no fancy techniques, no rolling pins if you don’t want them. Even my 10-year-old could handle it (and he did handle it).
- Sweet & Crisp Magic: That sugar-butter crust? It’s the kind of edge you can’t stop biting into. The filling’s got a buttery richness from the eggs and sugar that turns every slice into a little moment of pure indulgence—no pie weights, no extra steps, just flavor.
- Weeknight Hero: I make this when I’m too tired to think. Double the recipe, bake it, and suddenly you’ve got dessert and breakfast for tomorrow. Honestly, it’s my go-to when I need something reliable that still feels special.
- Budget-Friendly Luxury: Five ingredients, all pantry staples. You’re not just feeding a crowd—you’re doing it without breaking the bank. Leftovers? They’re even better the second day, and I’ve never met a slice that went to waste.
Step-by-step instructions for 1587 restaurant Atlantic Beach pie
Here's how to recreate the iconic buttery lattice crust and velvety vanilla-coconut filling from scratch.
Prepare the Buttery Crust Dough
In a large mixing bowl, combine the 1 cup unsalted butter (cold, cubed) with the 2.5 cups all-purpose flour and 0.5 cup granulated sugar. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Add the 1 whole large egg (cold) and 0.5 teaspoon salt, then mix gently with a fork until just combined. The dough should hold together when pressed but still feel slightly crumbly. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This chilling step ensures a flaky, layered crust that won't shrink during baking.
Create the Vanilla-Coconut Cream Filling
In a medium saucepan, combine the 13.5 ounces coconut milk, 1 cup heavy cream, 0.5 cup powdered sugar, and seeds from the 1 whole vanilla bean. Warm over medium heat until the mixture begins to simmer gently, then reduce heat to low and let it cook for 10-12 minutes, stirring occasionally, until slightly thickened.
In a small bowl, whisk together the 2 tablespoons cornstarch with 1 tablespoon lemon juice until smooth. Slowly pour this mixture into the warm coconut-cream combination while stirring constantly. Continue cooking for 2-3 minutes until the filling thickens to a pudding-like consistency. Remove from heat and let cool completely before assembling the pie.
Roll, Assemble, and Bake the Lattice Crust
Preheat your oven to 375°F. On a lightly floured surface, roll out one of the chilled dough portions into a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie dish, gently pressing the edges to create a slight rim. Roll out the second dough portion into a 12-inch square (about ⅛-inch thick).
Cut the square dough into 1-inch strips (you'll need about 12 strips). Arrange 6 strips horizontally across the pie filling, spacing them evenly. Fold every other strip up to form a lattice pattern, then weave the remaining strips vertically between the horizontal ones. Trim excess dough and crimp the edges with a fork. Brush the lattice with beaten egg white for a golden finish.
Bake to Golden Perfection
Bake the pie for 45-50 minutes until the lattice is golden brown and the filling is set. The edges should be crisp, and the center should jiggle slightly when shaken. If the lattice browns too quickly, tent loosely with aluminum foil.
Remove from the oven and let cool completely on a wire rack. The pie will continue to firm up as it cools. Serve warm or at room temperature, optionally topped with 2 cups vanilla ice cream for the full Atlantic Beach experience. The contrast of warm pie and cold ice cream creates the signature layered texture that makes this dessert legendary.
Pro Tips For Making 1587 Restaurant Atlantic Beach Pie
- CHILL THE BUTTER FIRST: This pie relies on cold butter for a flaky crust, and I learned this the hard way—room-temperature butter turns into a greasy mess. Cut that block into cubes and pop it in the freezer for 10 minutes before mixing with flour. The dough will handle better, and you’ll avoid the frustration of sticky, uncooperative dough.
- WEIGH YOUR FLOUR: Scooping flour from the bag is a recipe for inconsistency. Atlantic Beach Pie’s crust depends on precision, so grab a kitchen scale and measure that flour by weight—120 grams for the crust, no more, no less. Pack it lightly into the cup, but don’t compress it. This keeps the texture light and prevents a dense, heavy crust.
- BAKE IN STAGES: The oven’s hot spots are real, and this pie’s layers need patience. Bake the bottom crust at 375°F (190°C) for 12 minutes until it’s just set but not browned—you want a pale, firm base. Then add the filling and finish at 350°F (175°C) for 20-25 minutes. The lower temp ensures even cooking without a burnt top or a gummy center.
- USE ROOM-TEMP EGG WHITES: Cold egg whites whip up stiff and uneven, which can make the pie’s texture uneven. Let the whites sit in a bowl for 30 minutes before whipping—just long enough to come to room temp. This gives you smoother, glossier meringue that holds its shape better. No one wants a collapsed top because you rushed this step.
Flavor customization for this recipe
Sweet-Tangy Twist
Add 1 teaspoon lime zest and 2 tablespoons lime juice to the filling for a bright, citrusy kick that cuts through the coconut richness. The acidity balances the sweetness beautifully, just like the restaurant’s signature touch.
For extra zing, sprinkle ½ teaspoon Tajín seasoning over the lattice before baking—it adds a smoky-sweet contrast. 🍋
Spiced Vanilla Infusion
Boost the vanilla flavor by adding ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg directly to the filling while it cooks. These warm spices deepen the tropical notes and give the pie a cozy, aromatic complexity.
For a bolder taste, split the vanilla bean lengthwise and scrape the seeds into the filling, then steep the pod in the warm coconut milk for 5 minutes before removing it. 🌿
Chocolate-Dipped Lattice
For a decadent twist, dip the tips of the lattice strips in melted dark chocolate (about ½ cup) before assembling. Let the chocolate set slightly before placing the strips on the pie, creating a marbled effect.
This adds a rich, bittersweet contrast to the creamy filling. Pair with raspberry sauce for an extra layer of flavor. 🍫
Coconut-Caramel Swirl
Transform the filling into a coconut-caramel swirl by dividing the cooled vanilla-coconut cream in half. Spread one half in the pie crust, then drizzle ½ cup caramel sauce (store-bought or homemade) over it.
Top with the remaining filling and proceed with the lattice. The caramel adds a gooey, buttery surprise in every bite. 🥥✨
Tropical Fruit Topping
Serve slices with a mango-mango salsa made from 1 cup diced mango, ¼ cup diced red onion, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice.
The fresh, juicy topping complements the creamy filling perfectly. For a simpler option, arrange sliced kiwi and passion fruit on top for a vibrant, fruity finish. 🍍
Boozy Adult Version
Infuse the filling with 1 tablespoon coconut rum (like Malibu) or ½ cup white rum for a boozy twist. Add the rum to the coconut milk before heating, then simmer until the alcohol cooks off.
For a non-alcoholic version, use 1 teaspoon coconut extract for a similar depth of flavor. This version shines when served with vanilla bean ice cream for a creamy, boozy pairing. 🍹
Nutrition facts
Frequently asked questions
Can I make this pie ahead of time?
This pie actually tastes better the next day as the flavors meld. Assemble the pie (without baking) up to 24 hours ahead, then refrigerate uncovered. Bake when ready, but add 5-10 extra minutes to the baking time since the filling will be colder. For a fully baked pie, it keeps well in an airtight container for 3-4 days at room temperature or 2 months in the freezer.
How do I fix a soggy bottom crust?
Prevent soggy bottoms by baking the crust blind before adding filling. Place the crust in a pie dish, fill with pie weights or dried beans, then bake at 375°F for 15 minutes. Remove weights, add filling, then bake with the lattice. For extra insurance, sprinkle 1 tablespoon cornstarch on the crust before adding filling. The restaurant version uses this trick for that perfect crisp edge.
What's the best way to achieve a perfect lattice?
Use a ruler to create ½-inch strips for clean, even cuts. Arrange 6 horizontal strips first, spacing them evenly. Fold every other strip up, then weave the remaining strips vertically between them. Press gently where strips cross to seal. For extra stability, brush with beaten egg white before baking. If your strips shrink while baking, chill the dough longer—24 hours is ideal.
Can I substitute coconut milk in the filling?
For a similar texture, use 1 can full-fat coconut cream (thicker than milk) plus ½ cup heavy cream. The coconut flavor is key to the restaurant's version, but you could try ½ cup coconut cream + ½ cup vanilla custard for a milder taste. Just note the filling will be less rich. For a non-tropical option, half-and-half works but loses that signature Atlantic Beach vibe.
Why did my lattice turn out uneven?
Uneven lattice often happens when strips aren't cut uniformly or the dough isn't chilled enough. Use a ruler for straight cuts and ensure strips are 1-inch wide. Roll the dough to ⅛-inch thickness for consistency. If strips puff up while baking, tent with foil. For extra structure, brush lattice with egg wash before baking. The restaurant version uses cold dough and precise cuts—this makes all the difference!