NY Times Atlantic Beach Pie
Ingredients
FOR THE CRUST
- 1½ sleeves saltine (with salt) crackers
- 3 tablespoons granulated sugar
- ½ cup unsalted butter (1 stick)
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 salt
- Fresh whipped cream, lemon or lime zest and flaky sea salt, for garnish (optional)
Step by Step Instructions
STEP 1
Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely. (Stop before all the crackers turn to dust; it’s O.K. if you have some little pieces.) Add sugar, then butter.
STEP 2
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, then bake for 12 to 15 minutes or until the crust gets a little color.
STEP 3
Make the filling: While the crust is cooling (it doesn’t need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
STEP 4
Pour into the shell, and bake for 14 to 16 minutes until the filling has set. 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.