Atlantic Beach Pie

Ingredients

1 1/2 cups finely crushed saltine crackers (from 1 sleeve, about 37 crackers)

6 Tbsp. unsalted butter, melted

3 Tbsp. granulated sugar

1 large egg white, lightly beaten

1 (14-oz.) can sweetened condensed milk

4 large egg yolks

1/4 cup fresh lime juice (from 2 large limes)

1/4 cup fresh lemon juice (from 2 lemons)

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

Lemon and lime zests, for garnish

Directions

Make crust:
Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.

Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze 10 minutes.

Bake pie crust:
Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.

Mix pie filling:
Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust.

Bake whole pie:
Bake at 350°F until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.

Top with whipped cream:
Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.

Spread whipped cream topping over chilled pie, leaving about a ½-inch border of custard showing around crust. Garnish with lemon and lime zests, if desired. Pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping just before serving.