Atlantic Beach Pie: A Sweet Lime-Lemon Fusion

Preheat oven to 350°F (175°C).

Crush saltines into coarse meal (about 1 1/2 cups crumbs). Mix crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.

Transfer mixture to a 9-inch glass or ceramic pie plate greased with cooking spray. Press onto bottom and up the sides. Freeze for 10 minutes.

Bake crust until lightly browned (15-20 minutes). Transfer to a wire rack; cool slightly (about 10 minutes).

Whisk together condensed milk, egg yolks, and 1 tsp of the vanilla until smooth. Zest 1 lemon and 1 lime to yield 1 tsp each. Juice zested lemon and 2 limes to yield 1/4 cup juice each. Add lime juice, lemon juice, and remaining 1 tsp of vanilla to the milk mixture; whisk until smooth. Pour into warm crust.

Bake until center is just set (15 minutes). Transfer to a wire rack; cool 1 hour at room temperature. Refrigerate uncovered until thoroughly chilled (at least 2 hours).

Beat cream, powdered sugar, and remaining 1 tsp vanilla in a large bowl with an electric mixer on high speed until stiff peaks form (about 2 minutes).

Spread whipped cream over chilled pie, leaving about 1/2-inch border of custard around crust. Thinly slice remaining lemon and lime into rounds. Twist slices and arrange decoratively over whipped cream. Sprinkle with reserved lemon and lime zest.

Sprinkle a pinch of flaky sea salt over the pie.