Step 1: Preheat the Oven.

Preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you’re ready to bake the crust and the pie.

Step 2: Make the Cracker Crust.

Coarsely crush the saltine crackers. You should end up with about 2 1/4 cups of crumbs. You can use a rolling pin, a food processor, or your hands.

Combine the crushed crackers, softened butter, and sugar in a medium bowl. Stir until well combined.

The mixture should hold together when pressed with your fingers. This indicates that the butter is evenly distributed.

Press the crust mixture into the bottom and up the sides of a 9-inch pie pan. Use your fingers or the bottom of a measuring cup.

Freeze the crust for 10 minutes. This helps to prevent it from shrinking during baking. It’s a good trick.

Bake the crust on the middle rack of the oven for 20 to 25 minutes. Or until golden brown. Keep an eye on it.

Set the crust aside to cool slightly, about 10 minutes. This allows it to firm up before adding the filling.

Step 3: Make the Filling.

While the crust is cooling, prepare the filling. Whisk together the sweetened condensed milk, egg yolks, lemon juice, and lime juice in a medium bowl.

Whisk until smooth and well combined. The mixture should be creamy and slightly thickened. It’s very easy.

Step 4: Bake the Pie.

Pour the filling into the baked crust. Spread it evenly.

Return the pie to the oven and bake until the center of the filling is just set, about 15 minutes. It should still have a slight jiggle.

Cool the pie on a wire rack at room temperature for 1 hour. This allows the filling to set further.

Then, refrigerate the pie until cold, at least 2 hours or up to overnight. Chilling is essential for the best texture and flavor.

Step 5: Serve.

Top the pie with whipped cream (or whipped topping) and citrus slices just before serving. This adds a beautiful finish.

Slice and enjoy! The combination of flavors and textures is truly delightful.