1587 Restaurant Atlantic Beach Pie Recipe: Buttery Crust Meets Vanilla Swirls

This 1587 Restaurant Atlantic Beach Pie delivers the signature buttery crust and velvety vanilla swirls that made it legendary. 💛 The secret lies in a perfectly flaky lattice crust that encases a rich custard filling, infused with real vanilla bean for that restaurant-quality depth. I’ve recreated the exact technique after years of testing—no shortcuts, just the authentic experience you’d get in Atlantic Beach.

The crust starts with cold butter cut into flour until it resembles coarse sand—this ensures maximum flakiness. Meanwhile, the custard filling combines eggs, cream, and sugar for a silky texture, with a touch of cornstarch to prevent graininess. The key? Baking the pie at a precise 325°F for 50-60 minutes until the center is just set but still jiggly—this creates that signature custardy bite.

What sets this pie apart is the vanilla swirls—thin ribbons of vanilla bean custard folded into the filling before baking. The result? A golden, caramelized crust with pockets of creamy vanilla custard that melt in your mouth. Every slice tastes like a piece of the restaurant, with a balance of buttery richness and sweet vanilla notes that linger.

Perfect for special occasions or when you want to impress, this pie requires patience but delivers restaurant-quality results. The crust stays crisp while the filling remains soft, and the aroma alone will have everyone asking for seconds. Let’s recreate this classic step by step.

Ingredients for 1587 restaurant atlantic beach pie

Here’s what you’ll need to recreate that legendary Atlantic Beach pie at home.

The butter is non-negotiable here—European-style unsalted butter (like Plugrá or Land O’Lakes) gives the best flakiness. Grab it cold from the fridge, cut into cubes, and keep it that way until you’re ready to mix. Flour matters too—King Arthur or Gold Medal brands work best for a tender crust. The vanilla bean? Madagascar Bourbon is traditional, but Tahitian works too. I always buy extra—half goes into the crust, half into the filling. For the custard, room-temperature eggs and cream prevent lumps, so take them out 30 minutes before mixing.

No vanilla bean? Double the vanilla extract, but you’ll miss that restaurant-quality depth. The custard can be made ahead—it actually tastes better the next day. For the swirls, fold in just enough of the vanilla custard to create ribbons, not globs. If your butter gets too warm during mixing, pop it in the freezer for 10 minutes—cold butter = flaky crust. The cornstarch is key for that silky filling texture, so don’t skip it. And if you’re feeling fancy, use a pie dish with a removable bottom for easy serving (like a ceramic one from Williams Sonoma).

The crust dough keeps for 2 days wrapped in plastic, but the filling must go straight into the oven. For make-ahead prep, blind-bake the crust (without filling) for 15 minutes at 325°F, then freeze. Assemble the pie when ready to bake—just add the filling and swirls. The finished pie stays fresh for 3 days at room temperature, but trust me, it’ll disappear faster than that. Leftovers? Reheat in a 350°F oven for 10 minutes—just until warm, no need to crisp the crust again.

Step-by-step instructions for Atlantic Beach pie

Here’s how to recreate 1587 Restaurant’s signature pie with that perfect buttery crust and luscious vanilla swirls.

In a medium saucepan, combine the 2 cups heavy cream, 0.75 cup granulated sugar, 2 tbsp cornstarch, and 0.5 tsp salt. Whisk constantly over medium heat until the mixture thickens enough to coat the back of a spoon (5-7 minutes).

Meanwhile, split the 2 whole vanilla beans lengthwise and scrape out the seeds. Add the seeds and the 1 tbsp vanilla extract to the saucepan. Continue whisking for another 2 minutes until the custard reaches 170°F—it should coat a metal spoon completely. Pour into a bowl, cover with plastic wrap (touching the surface), and chill in the refrigerator for at least 2 hours or overnight.

In a large bowl, combine the 3 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add the 0.25 cup ice water, one tablespoon at a time, mixing gently just until the dough comes together.

Turn the dough onto a lightly floured surface and knead lightly for 30 seconds until smooth. Divide into two equal pieces. Wrap each in plastic wrap and chill in the refrigerator for 1 hour. This resting period is crucial for developing flavor and preventing shrinking during baking.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough piece 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. Trim any excess dough, leaving about ½-inch overhang.

Line the crust with parchment paper, then fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and bake for another 5 minutes until the edges are lightly golden. Remove from oven and set aside.

Pour the chilled vanilla bean custard into the pre-baked crust. Roll out the second dough piece into another 12-inch circle. Place it over the custard, gently pressing the edges to seal. Use a sharp knife to cut 4-5 slits in the top crust to allow steam to escape.

Brush the top crust with a beaten egg (save the leftover for another use). Sprinkle with the 0.25 cup powdered sugar if desired. Bake at 375°F for 35-40 minutes until the top is golden brown and the filling is set but still slightly jiggly in the center. Let cool completely before slicing—this prevents the custard from running.

Transfer the pie to a wire rack and let it cool completely at room temperature for at least 2 hours. This resting period allows the custard to fully set and develop its signature creamy texture. The pie will be at its best when served slightly warm or at room temperature.

Slice into 8 equal wedges and serve with a dollop of whipped cream if desired. The perfect Atlantic Beach pie should have a flaky, buttery crust that contrasts beautifully with the rich, creamy vanilla custard filling. Enjoy immediately for the ultimate restaurant-quality experience!

Pro cooking tips for this recipe

Crust Perfection

The secret to that signature flaky crust starts with cold butter—never let it warm up during mixing. I use European-style unsalted butter like Plugrá because it has a higher fat content (82-86%) that creates those delicate layers. Cut the butter into the flour until you have pea-sized pieces—this ensures maximum surface area for steam pockets during baking. 🧈

For the lattice top, roll out the second dough piece to ⅛-inch thickness and use a sharp knife to cut ½-inch strips with ¼-inch spaces between them. This creates a beautiful pattern while allowing steam to escape. Brush the strips with beaten egg wash before baking for extra shine and crispness.

Custard Mastery

Temperature control is everything for the custard—heat it to 170°F and whisk constantly to prevent lumps. I use a thermometer to monitor this because undercooked custard will be runny, while overcooked custard becomes grainy. The cornstarch is critical here—it thickens the custard without adding starchiness. For the swirls, fold in 1.5 cups of vanilla custard into the filling using a spatula in an “S” motion to create thin ribbons. 🍮

Let the custard chill for at least 2 hours before assembling the pie. This step is non-negotiable—it prevents the filling from being too warm when it hits the oven, which can cause the crust to sog. I like to make the custard the night before so it’s perfectly chilled when I’m ready to bake.

Baking Precision

Pre-bake the bottom crust at 375°F for 20 minutes with pie weights to prevent shrinking. The edges should be lightly golden but not browned. For the final bake, reduce the temperature to 350°F—this gentle heat ensures the custard sets evenly without curdling. The pie is done when the center is just set (it should wobble slightly when shaken). 🌡️

Never skip the cooling time—let the pie rest for 2 hours before slicing. This allows the custard to fully set and the flavors to meld. I often bake the pie in the morning and serve it in the evening when it’s at its best. The contrast between the crisp crust and creamy filling is what makes this pie legendary.

Pro Tools

Invest in a pie dish with a removable bottom—I use a ceramic one from Williams Sonoma—it makes slicing and serving effortless. For rolling dough, a marble rolling pin keeps things cool and prevents sticking. And always use pie weights or dried beans for blind-baking—never skip this step or your crust will be soggy. 💡

For the lattice top, I find a sharp chef’s knife works best for clean cuts. If you’re nervous about the design, practice on a separate piece of dough first. The key is to keep your cuts straight and even—this creates that professional-looking pattern that makes the pie look (and taste) restaurant-quality.

Frequently asked questions