Atlantic Beach Pie

Name: Atlantic Beach Pie
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 8 tablespoons unsalted butter, cut into 8 pats; 18 Saltine crackers; 18 Ritz crackers; 2 tablespoons sugar; 1 egg white, lightly beaten; 4 egg yolks; 1 14-ounce can sweetened condensed milk; 1/4 cup freshly squeezed lemon juice; 1/4 cup freshly squeezed lime juice; 1/4 teaspoon kosher salt; Slightly sweetened whipped cream, for serving; grated lemon and lime zest, for serving

ACTIVE TIME: 20

TOTAL TIME: 1

Yield: 8

Photo by Lynne Calamia

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8 tablespoons unsalted butter, cut into 8 pats
18 Saltine crackers
18 Ritz crackers
2 tablespoons sugar
1 egg white, lightly beaten
4 egg yolks
1 14-ounce can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1/4 teaspoon kosher salt
Slightly sweetened whipped cream, for serving
grated lemon and lime zest, for serving

Specialized Hardware

1-gallon zip top bag

Standard 9-inch metal pie plate

ACTIVE TIME: 20

TOTAL TIME: 1

Yield: 8

Procedure

Place oven rack in the middle position and crank oven to 350℉.
Place butter pats in a medium microwave-safe bowl and cover with a paper towel (or you could just re-use the wax paper that the butter was wrapped in). Cook on high-power in three 30 second bursts, or until just melted with a few faint pieces remaining. Set aside to cool for 15 minutes.
Seal the crackers in a 1-gallon zip-top bag, pushing out as much air as possible. Crush the crackers to a fine consistency using a rolling pin or another heavy object. Transfer crumbs to a medium bowl. Pour in the butter and the sugar and combine thoroughly with a rubber spatula. Add the egg white and stir until the texture resembles wet sand.
Using your fingers, press the cracker mixture into the pie plate, allowing it to scoot halfway up the sides of the pan. If the mixture starts to stick to your fingers more than the pan, lightly moisten them with cold water. Place the crust in the freezer for 10 minutes to set, then bake for 15 minutes. Park on a wire rack for 10 minutes to cool.
Whisk the egg yolks with the condensed milk in a large mixing bowl until smooth. Whisk in the lemon juice, lime juice, and salt until light and fluffy, about 1 minute.
Pour the filling into the cooled crust and bake for 15 minutes. When the center of the filling no longer jiggles, the pie is done.
Remove the pie back to the wire rack until it cools to room temperature, then refrigerate for at least 4 hours before serving with whipped cream and a sprinkling of finely grated lemon and lime zest.