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Atlantic Beach Pie

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Ingredients
  

For the Crust:

  • 60 original saltine topped with sea salt, crackers
  • 3 tbsp. granulated sugar
  • 1 stick unsalted butter, at room temperature

For the Filling:

  • 4 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • ½ cup lemon or lime juice, or a mix of the two 
  • Pinch of kosher salt 
  • Fresh whipped cream, lemon or lime zest and flaky sea salt, for garnish, optional

Instructions
 

To prepare the crust:

  • Pre-heat oven to 350°F.
  • Using a food processor or your hands, pulse or finely crush the crackers; stop before all the crackers turn to dust; it’s O.K. if you have some little pieces.
  • Add sugar, then butter: pulse to combine or work the butter in with your hands until the crumbs hold together like dough.
  • Press into and up the sides of a 9-inch pie pan.
  • Freeze for 15 minutes.
  • Remove from freezer, place in oven and bake for 12 to 15 minutes or until the crust gets a little color.

To prepare the filling:

  • While the crust is cooling (it doesn't need to be cold), using a medium bowl, whisk egg yolks into condensed milk; whisk in the lemon or lime juice, or both, and salt, making sure to combine them completely.

To bake and serve the pie:

  • Pour the filling into the shell, place in the pre-heated oven and bake for 14 to 16 minutes until the filling has set.
  • Remove from oven and place on baking rack; cool for at least one hour.
  • Refrigerate until completely cold; 4 hours up to overnight.
  • Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.