Bill Smith's Atlantic Beach Pie with Lemon and Lime in 52 Minutes

Instructions:

1. Crush 1.5 sleeves of saltines by hand or in a processor until they are coarse crumbs. Note: Don't turn them into dust; we want texture.
2. Combine crumbs with 3 tbsp sugar and 0.5 cup softened butter using your hands or a fork. Mix until the dough holds together like wet sand.
3. Press the mixture into a 9 inch pie pan, pushing it firmly up the sides. Note: Use the bottom of a flat glass to get an even thickness.
4. Place the crust in a 350°F (180°C) oven for 18 minutes. Bake until the edges are deep golden and smell like toasted crackers.
5. While the crust cools slightly, beat 4 egg yolks into 14 oz sweetened condensed milk. Whisk until the mixture is thick and pale yellow.
6. Slowly pour in 0.5 cup citrus juice while continuing to whisk. Note: The mixture will thicken almost instantly as the acid reacts with the milk.
7. Pour the filling into the warm crust and bake for 16 minutes. Cook until the center has a slight jiggle but is mostly set.
8. Allow the pie to cool at room temperature, then refrigerate for at least 4 hours. Note: This is crucial for the custard to reach its final density.
9. Beat 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Whip until the cream is voluminous and holds its shape.
10. Spread the cream over the chilled pie, then sprinkle with 1 tsp flaky sea salt and 1 tsp citrus zest. Top just before serving for the best texture.