Life on the Beach

I've been thinking a lot about the beach lately. A LOT. My thoughts probably stem from the long, cold winter, and that I'm ready--really ready--to move on. So when I think of the beach, I think of a wonderful recipe that Tim brought home a few years back, which can also be found here. The dessert is easy, and best of all, a party for the taste buds. If you like sweet and salty, this one's for you.

Bill Smith's Atlantic Beach Pie

Crust:

• 1 1/2 sleeves of saltine crackers (60 crackers or 6 ounces)
• 1/2 cup unsalted butter, softened
• 3 tablespoons sugar

Filling:

• 14 ounce can sweetened condensed milk
• 4 egg yolks
• 1/2 cup lemon or lime juice (can mix the two)
• Fresh whipped cream, as garnish
• Coarse sea salt, as garnish

1. Preheat oven to 350° F.
2. Crush the crackers into fine crumbs, but not so far as to make dust. A food processor or your hands are fine. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan and refrigerate for 15 minutes. Bake for 18 minutes or so (until crust is golden brown).
3. Set aside crust to cool. Beat the egg yolks into the milk, then beat in the juice. Be sure to completely combine these ingredients. Pour filling into the shell and bake for 16 minutes until it is set. Refrigerate until cold. Serve with fresh whipped cream and a sprinkling of sea salt.