Begin by crushing the Saltine crackers into fine crumbs using a food processor or a resealable bag and rolling pin. In a bowl, combine these crumbs with granulated sugar and melted butter until well mixed. Firmly press this mixture into a 9-inch pie pan to form an even crust. Then, place the crust in the freezer for 15 minutes, ensuring it sets and firms up nicely.

While the crust is chilling, preheat your oven to 350°F (175°C). This step is essential for achieving that golden-brown color and crispness during baking. Prepare to transfer the crust to the oven once the chilling time is complete.

After the crust has set, bake it in your preheated oven for 12-15 minutes, or until it turns golden and fragrant. Keep a close eye on it to avoid over-browning, as it can become too crunchy. Once baked, remove the crust from the oven and allow it to cool slightly before adding the filling.

In a mixing bowl, whisk together the egg yolks and sweetened condensed milk until creamy and smooth. Gradually add in the citrus juice (both lemon and lime) and half of the citrus zest, along with a pinch of kosher salt. Continue to mix until all ingredients are fully incorporated, resulting in a luscious filling for your Atlantic Beach Pie.

Carefully pour the citrus filling into the cooled crust, spreading it evenly to ensure a uniform texture. The filling should sit comfortably within the crust. Return the pie to the oven and bake for an additional 14-16 minutes, or until the filling is set and slightly firm in the center.

After baking, remove the pie from the oven and let it cool for about 30-60 minutes at room temperature. Once slightly cooled, transfer the pie to the refrigerator, allowing it to chill for at least 4 hours, or preferably overnight, to firm up and enhance flavors.

Once properly chilled, slice up your Atlantic Beach Pie and serve individual pieces topped with a generous dollop of whipped cream or yogurt, and sprinkle the remaining citrus zest on top for a delightful finishing touch.