Recipe by Bill Smith of Crook's Corner, Chapel Hill, North Carolina
For the crust:
3 sleeves saltine crackers
6 tablespoons sugar
½ pound softened unsalted butter
For the filling:
8 egg yolks
2 cans sweetened condensed milk
½ cup fresh lemon juice
½ cup fresh lime juice
Make the crust: Preheat oven to 350 degrees. By hand or using a food processor, crush saltines into a coarse meal. Mix in sugar then knead in butter. Mixture should be the consistency of a crumbly dough—add more butter if needed. Press into two pie pans and chill for at least 15 minutes. When set, bake in oven for 17 minutes. The crust should color a tiny bit.
Make the filling: While crusts are baking, beat filling ingredients together very well. After removing crusts from oven, pour in filling. (No need to wait for crusts to cool.) Return to oven and bake for 15 minutes, or until the pies are set at the center.
To serve: Let pies chill completely before cutting. Top with freshly whipped cream and a sprinkle of coarse sea salt.