Atlantic Beach Pie
1 1/2 cups finely crushed saltine crackers (about 1 sleeve)
6 tablespoons butter, melted
3 tablespoons granulated sugar
1 large egg white, lightly beaten
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/4 cup fresh lime juice (from about 2 large limes)
1/4 cup fresh lemon juice (from about 1 to 1 1/2 lemons)
lemon and lime zest, for garnish
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Directions
- Stir together crushed crackers, melted butter, granulated sugar and egg white in a mixing bowl until combined.
- Press cracker mixture in a 9-inch glass pie plate, firmly spreading on bottom and sides. Place in freezer for 10 minutes, then bake in a preheated 350-degree F oven until crust is lightly brown, about 18 to 20 minutes. Cool slightly, about 10 minutes.
- While the crust cools whisk together condensed milk and egg yolks until smooth.
- Stir in lime juice and lemon juice until combined.
- Pour lime mixture into warm crust. Bake until center is just set, about 15 minutes. Cool 1 hour. Refrigerate until cool, about 2 hours.
- Shortly before you want to serve, beat heavy cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form (with a hand mixer this can take a while so be patient).
- Spread whipped cream topping over chilled pie. Garnish with lemon and lime zests, if desired.