1 ½cups(5.25 ounces) Nonni's Limone Biscotti crumbs (see baker's notes)
6tablespoons(3 ounces) unsalted butter, melted
Pinchof kosher salt
For the Atlantic Beach Pie Filling
1(14-ounce) can sweetened condensed milk
4large egg yolks
Zest of 2 large lemons
Pinchof kosher salt
⅔cup(5.35 ounces) strained freshly squeezed lemon juice (see baker’s notes)
For the Whipped Cream
1cup(8 ounces) very cold heavy cream
1tablespoonconfectioners' sugar, sifted if lumpy
1teaspoonpure vanilla extract
Nonni's Limone Biscotti
Flaky sea salt
Day 1: Make the Crust, Filling, and Bake the Pie!
First, make the crust: position a rack in the center of the oven and preheat the oven to 350°F.
In a medium bowl, combine the Nonni’s Limone Biscotti crumbs, melted butter, and salt and toss with your fingers until the mixture looks like wet sand. Pour the mixture into a 9-inch pie pan and use a tart tamper or your hands to press it evenly over the bottom of the pan, all the way to the edges. (You can use the bottom of a coffee mug or heavy glass to pound the crumbs in place, too—you want to apply some pressure here so the crust holds its shape.)
Bake for 12 minutes. The crust will look underbaked and feel soft to the touch when you remove it from the oven, but will firm up as it cools. If you find that the crust has slumped down the sides of the pan, use the back of a spoon to gently ease it back into place while it’s still warm. Cool the crust on a wire rack while you make the filling.
Next, make the filling: keep the oven heated to 350°F.
In a medium glass bowl, whisk together the condensed milk, egg yolks, lemon zest, and salt. Add the lemon juice and whisk until smooth. Pour the filling over the crust and use an offset spatula to smooth the top.
Bake for 18 minutes, or until the edges of the pie are set but the center still wobbles slightly. Cool completely on a wire rack. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.