Using your hands, or a food processor, crush the ritz crackers finely but not to dust. Add the sugar, then knead in the softened butter until the crumbs hold together like dough.
Press the “dough” into an 8-inch pie pan. Chill for 15 minutes, then bake for 20 minutes or until the crust is fragrant and golden-brown.
Remove the crust from the oven and set it on the counter to cool. It doesn’t need to be cold, but give it at least 10 minutes to set a bit.
For the Filling
While the crust is cooling, set out a large bowl and whisk together the yolks, condensed milk, lemon zest, and orange zest. Slowly add in the citrus juice, whisking until fully combined.
Pour the filling into the shell and bake for 18-20 minutes. The pie is ready once the edges are set and the middle only slightly jiggles.
Set the pie out to cool to room temperature, then cover with aluminum foil and refrigerate overnight.
For the Topping
In a mixing bowl, beat the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff. Spread over the pie and return to the refrigerator until serving time.
Sprinkle coarse sea salt over the top of the whipped cream, slice, and serve!
This pie must be stored in the refrigerator in a well-sealed container. Atlantic Beach Pie will keep for 3-4 days, but I find that it's best to consume it within 2 days. Unfortunately, this pie cannot be frozen.