For the crust:
7.5 oz or 1 3/4 sleeves of saltine crackers
1/2 C and 2T softened butter
For the filling:
1 can plus 1/3 C sweetened condensed milk
5 egg yolks
1/2 C plus 2T lemon or lime juice or mix of the two
Fresh whipped cream (optional)
Coarse sea salt (optional)
Preheat oven to 350 deg.
Crush the crackers finely but not to dust.
Add the sugar, then knead in the butter until the crumbs hold together like dough.
Press into a 9″ pie pan. Chill for 15 min, then bake for 18 min or until the crust colors a little.
While the crust is cooling (it does not need to be cold), beat the yolks into the milk in a mixing bowl, then beat in the citrus juice until completely combined.
Pour into shell, bake for 16 mins until the filling has set.
The pie has to be completely cold to be sliced.
Serve with fresh whipping cream , if desired, and a sprinkling of sea salt.