Ingredients

CRACKER CRUST

• 2 1/2 

  sleeves butter crackers (about 75 crackers/250 g.)

• 1/2 c. 

  butter, softened 

• 1/4 c. 

  packed light brown sugar

LEMON-LIME CUSTARD FILLING

• 4 

  large egg yolks

• 2 

  large eggs

• 1 

  (14-oz.) can sweetened condensed milk

• 1/3 c. 

  fresh lemon juice (from about 2 large lemons)

• 1/3 c. 

  fresh lime juice (from 3 to 4 large limes)

WHIPPED CREAM TOPPING AND ASSEMBLY

• 1 c. 

  heavy cream 

• 3 tbsp. 

  light brown sugar 

• 1 tsp. 

  finely grated lemon zest

• 1 tsp. 

  finely grated lime zest

• Flaky sea salt 

Directions

Directions

• CRACKER CRUST

  1. Step 1In a food processor, pulse crackers until finely ground with a few pea-size pieces remaining, 25 to 30 pulses. Add butter and brown sugar and continue to pulse until butter is incorporated and a crumbly dough starts to form, about 15 pulses.
  2. Step 2Transfer cracker mixture to a 9" glass pie pan. Press into an even layer in bottom and up sides of pan. Freeze 10 minutes.
  3. Step 3Preheat oven to 350°. Bake crust until deep golden brown and smells nutty and fragrant, about 15 minutes. Let cool slightly, about 10 minutes.

• LEMON-LIME CUSTARD FILLING

  1. Step 1In a medium bowl, whisk egg yolks, eggs, and milk until combined. Add lemon juice and lime juice and whisk until smooth.
  2. Step 2Pour custard into pie shell. Continue to bake until center of pie is set but still slightly jiggly, about 18 minutes. 
  3. Step 3Transfer pie plate to a wire rack and let cool 1 hour. Place in refrigerator and chill until cold, about 2 hours. 

• WHIPPED CREAM TOPPING AND ASSEMBLY

  1. Step 1Using an electric mixer on medium-high speed or a whisk, in a medium bowl, beat cream and brown sugar until stiff peaks form, 5 to 7 minutes. Using a piping bag or spatula, top cooled pie with whipped cream.
  2. Step 2Sprinkle with lemon zest and lime zest and a pinch of sea salt.
  3. Step 3Make Ahead: Pie can be made 4 days ahead. Cover pie plate with plastic and chill.