Atlantic Beach Pie 
Active Time: 15 mins
Bake Time: 20 mins
Cool Time: 1 hr 10 mins
Chill Time: 2 hrs
Total Time: 3 hrs 45 mins
Servings: 8
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 the 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.
Recipe courtesy of Southern Living.com
