This refreshing citrus pie became famous for it's wonderful flavor and unique crust. It's like a cross between a lemon meringue pie and a key lime pie.
Crush the saltines so you have fairly coarse crumbs. In a medium bowl, combine the cracker crumbs with the softened butter; knead it until the butter is completely worked into the crackers. When you pick up a couple of tablespoons and press the mixture into a ball in the palm of your hand, it should stay together.
Press the crumb mixture into a buttered, 9" glass pie pan, pushing the mixture up the sides and firmly into the edge. Try to keep it as even as possible. Put crust in freezer for 10-15 minutes.
Bake crust for 20 - 25 minutes on the middle rack of your oven. The crust is done when it just starts to show a golden brown color. Remove crust from oven and set aside to cool a bit, about 10-15 minutes.
Make the Filling:
In a medium bowl, whisk together the sweetened condensed milk and egg yolks, Whisk in the lemon and lime juices. Pour filling into the warm crust. Bake about 15 minutes, just until the center of the pie is set.
Cool pie on wire rack for about 1 hour. Transfer pie to the refrigerator and chill for at least 2 hours.
To Serve:
Top the pie with whipped cream (or whipped topping) and citrus slices just before serving.
Whip to heavy cream and confectioner's sugar just until soft peaks form. Top pie with whipped cream and garnish with lemon and lime zest, if desired.