1/2 cup unsalted butter, softened to room temperature
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon or lime juice, or a combination of the two
1 cup cold heavy whipping cream
2 tablespoons sugar (or to taste)
Coarse sea salt (for garnish); optional
Crush the crackers by hand or in a food processor. I like to break them into a gallon size freezer bag, partially seal the bag, then finish the job by rolling over the bag with my rolling pin. Keep the crumbs a bit coarse, not too fine. Transfer to a large bowl. Mix in the sugar.
Add the butter to the crumbs. Using your hands, vigorously rub the butter with the dry ingredients until evenly mixed. When you squeeze the mixture in your hands, it should be somewhat clumpy. Spread the crumbs out in a standard - not deep-dish - 9-inch pie pan and press them in evenly. Refrigerate for 15 minutes. Preheat the oven to 350°.
Bake the pie shell on the middle oven rack for about 18 to 20 minutes. It should be just starting to turn golden brown. Transfer to a cooling rack.
Combine the sweetened condensed milk and egg yolks in a large bowl. Whisk thoroughly for about a minute. Whisk in the lemon or lime juice until smooth. Pour the filling into the crumb crust. Bake on the center oven rack for about 18 minutes. (There are virtually no visual clues that the filling is done; it's best to go by the total elapsed time.) Transfer the pie to a rack and cool throughly. Cover with loosely tented foil and refrigerate for at least 4 hours or overnight.
When you're ready to serve the pie, whip the heavy cream in a medium bowl, adding sugar to taste. Slice and serve the pie with a generous dollop of whipped cream. Garnish very lightly with the salt, if using.
Recipe by The Pie Academy at http://thepieacademy.com/atlantic-beach-pie/