Crust
1/1/2 Cups Finely Crushed Saltines (37 crackers)
6 Tbsp. Butter, Melted
3 Tbsp. Sugar
1 Large Egg White, Lightly Beaten
Filling
1 14 Oz. Can Sweetened Condensed Milk
4 Large Egg Yolks
1/4 Cup Fesh Lime Juice
1/4 Cup Fresh Lemon Juice
1 1/2 Cups Heavy Whipping Cream
1/4 Cup Powdered Sugar
Lemon & Lime Zests, for garnish
Coarse Sea Salt, for garnish
Preheat oven to 350°.
Crust
Stir together crushed crackers, melted butter, sugar and egg white in a medium bowl until combined. Transfer mixture to a 9 inch glass pie plate; firmly pressing on bottom and sides. Freeze 10 minutes. Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack, cool slightly, about 10 minutes.
Filling
While crust is cooling, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust. Bake pie until center is just set, about 20 minutes. Transfer to a wire rack, cool 1 hour. Refrigerate until chilled, about 2 hours.
Just before serving, prepare whipped cream for topping. Beat cream and powdered sugar in a large bowl with and electric mixer on high speed until stiff peaks form, about 2 minutes. Spread whipped cream topping over chilled pie, leaving about a 1/2 inch border of custard showing around crust. Garnish with lemon and lime zest and sea salt.
Pie can be stored, covered in the refrigerator up to 4 days. Spread with topping just before serving.