Atlantic Beach Pie

Steps

1. 1Place oven rack in the middle position and crank oven to 350℉.
2. 2Place 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.
3. 3Seal 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.
4. 4Using 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.
5. 5Whisk 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.
6. 6Pour the filling into the cooled crust and bake for 15 minutes. When the center of the filling no longer jiggles, the pie is done.
7. 7Remove 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.