½cupsfresh lemon juice or lime juiceor a mix of the two
For the Sweetened Whipped Cream
1 ½cupsheavy or whipping cream
Preheat the oven to 350°F.
For the crust, crush the crackers finely, but not to dust, and place them in a medium bowl. You can use a food processor, but it’s just as easy to use your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press the mixture into an 8 or 9- inch pie pan, as you would for a graham cracker crust. Refrigerate for 15 minutes, then bake for 16 to 18 minutes or until the crust colors a little.
Remove the crust and while it is cooling slightly, make the Filling. In another medium bowl beat the egg yolks into the milk , then beat in the citrus juice. It is important to completely combine these ingredients. Immediately pour into the pie shell and bake for 15 to 18 minutes until the filling has set. Let the pie cool on a pie rack, then refrigerate to chill.
In a large mixing bowl using a whisk or a hand mixer whip the cream and confectioners’ sugar just until slightly firm peaks are formed Pile the whipped cream over the entire filling. The pie needs to be completely cold to be sliced. This will keep for up to 4 days in the refrigerator.