atlantic beach pie

I recently heard about this pie on NPR. It's from Crook's Corner restaurant in Chapel Hill, NC, and it is awesome. Somewhere between lemon icebox and key lime. It may be one of the simplest pies I've ever made, making it my new go-to summer pie.

Atlantic Beach Pie

for the crust:
1 1/2 sleeves of saltine crackers
1/2 cup (1 stick) softened unsalted butter
3 tablespoons sugar

for the filling:
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice

for the topping:
freshly whipped cream (sweetened with a few tablespoons of powdered sugar and a dash of vanilla)

Preheat oven to 350 degrees.
Crush the crackers finely, but not to dust. I put them in a large ziploc and used my hands to crush them up. A good mix of small and fine crumbs makes the best crust. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into a 9 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust just begins to turn golden brown.
While the crust is cooling, beat the egg yolks into the milk, then beat in the citrus juice. Be sure to completely combine these ingredients. Pour into the shell (which doesn't have to be all the way cooled) and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream.

the morning after, last lone sliver