Summer Beach Reads: The Five Star Weekend by Elin Hilderbrand and Just For the Summer by Abby Jimenez. Foods, friends, and sights of Minneapolis.

Atlantic Beach Pie
Ingredients

• 1 1/2 cups finely crushed saltine crackers (from 1 sleeve, about 37 crackers)
• 6 Tbsp. unsalted butter, melted
• 3 Tbsp. granulated sugar
• 1 large egg white, lightly beaten
• 1 (14-oz.) can sweetened condensed milk
• 4 large egg yolks
• 1/4 cup fresh lime juice (from 2 large limes)
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• Lemon and lime zests, for garnish

Directions

Crust:

Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer the mixture to a 9-inch glass pie plate; firmly press it into the bottom and sides. Freeze for 10 minutes. Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack and cool slightly for about 10 minutes.

Pie Filling:
Whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour the lime mixture into the warm crust. Bake at 350°F until the center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours. Top with whipped cream.