Bill Smiths Atlantic Beach Pie Recipe: 50 Min

Instructions:

1. Preheat your oven to 350°F (180°C). A fully preheated oven is crucial for immediate browning of the crust.
2. Crush 1.5 sleeves of Saltine Crackers by hand in a large bowl. Stop when you see pea sized chunks remaining. Do not turn them into dust.
3. Add 0.5 cup softened butter and 3 tbsp granulated sugar to the crackers. Work the mixture with your hands until it feels like wet sand that holds a shape when squeezed.
4. Press the mixture into your pie plate using a flat bottomed cup. Bake for 15 minutes until the edges turn a deep golden brown and smell toasted.
5. Remove the crust and let it cool completely on a wire rack. Adding filling to a hot crust is the #1 cause of sogginess.
6. Whisk 1 can of sweetened condensed milk with 4 egg yolks. Gradually pour in 0.5 cup citrus juice until the mixture visibly thickens and becomes opaque.
7. Pour the filling into the cooled crust. Bake for 16 minutes until the center has a slight jiggle but the edges are set.
8. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours. Wait until the filling is cold and firm to the touch.
9. Whisk 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form and the cream looks pillowy.
10. Spread the cream over the pie. Sprinkle with sea salt and lemon zest until the white surface is speckled with color.