Prep: 15 minutes

Cook: 35 minutes

Cooling and Chilling Time: 5 hours

Total: 5 hours, 50 minutes

Serves: 8

Makes: 1 pie

Ingredients

• For the crust:
  • 6 ounces saltine crackers (170g)
  • 8 tablespoons unsalted butter, melted and cooled (113g)
  • 1.5 ounces granulated sugar (45g)
• For the filling:
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1 tablespoon grated lemon zest
  • 2/3 cup juice from 3 lemons
  • 1/4 teaspoon Diamond Crystal kosher salt
    • For table salt, use half as much by volume
• For the topping:
  • 1 cup heavy cream, chilled
  • 1 ounce granulated sugar (28g)
  • 3/4 teaspoon vanilla extract
  • Flaky sea salt (such as Maldon), optional

Method

• For the Crust:

  • Adjust oven rack to middle position and heat oven to 350°F (175°C).
  • In a medium bowl, crush crackers into uneven coarse crumbs by hand. Add butter and sugar. Continue using hands to mix until crumbs are moistened, breaking up any remaining larger pieces.

  

  • Transfer saltine mixture to a 9-inch metal pie plate and spread into an even layer.
  • Using a flat-bottomed measuring cup or drinking glass, compress firmly into pan; this will naturally push the crumbs up the sides of the pan.
  • Continue pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan.
  • Place pie plate on rimmed baking sheet and bake until light golden brown and fragrant, about 15 minutes.

  

• For the Filling:

  • Meanwhile, in a medium bowl, whisk condensed milk, cream, eggs, and lemon zest until fully combined.
  • Whisk in lemon juice until fully incorporated (mixture will appear a bit runny).

  

  • With pie plate still on sheet, pour filling into warm crust.
  • Bake pie until edges are beginning to set but center still jiggles when shaken, 17 to 19 minutes.
  • Transfer pie to wire rack and let cool completely, about 1 hour.
  • Cover and refrigerate pie, until fully chilled, at least 4 hours or up to 3 days.

  

• For the Topping:

  • In the bowl of a stand mixer fitted with a whisk attachment, whisk cream, sugar, and vanilla extract on low speed until sugar is fully dissolved and mixture is foamy, about 1 minute.
  • Increase speed to medium-high and whip until stiff peaks form, 1 to 3 minutes.
  • Using a rubber or offset spatula, spread whipped cream evenly over top of pie.
  • Sprinkle with flaky salt before serving, if desired. Serve.

Notes

• Using a food processor to crush the crackers seemed to work well but may have contributed to the crackers not staying together. Too fine?
• Crust cooling long before adding filling may lead to it not staying together

Source: https://www.seriouseats.com/atlantic-beach-pie-recipe-11787091