1. Fill the crackers into a plastic freezer bag and crush them with a rolling pin until you get fine crumbs (but not dust!). Add the crumbs and sugar to a bowl, then add the soft butter in small pieces and rub everything with your fingers until you get streusel. Transfer those streusels to an 8-inch (20cm) pie dish and press them to the bottom and sides to create a nice crust. Place in the fridge for about 15 minutes.

2. Preheat the oven to 350˚F (180°C). Take the pie crust out of the fridge and bake in the middle of the oven for about 16-18 minutes or until the crust is golden brown. Take out of the oven and let the pie crust cool down for some time.

3. Add the egg yolks to a large bowl and mix until very light and fluffy. Add the sweetened condensed milk and mix in. Next, add the lemon juice and mix in as well. Pour the filling into the pre-baked pie crust and smooth out the top. Bake the pie for about 16-18 minutes or until set around the edges. Take the pie out of the oven and let it cool down completely, then place it in the fridge for at least 1 hour.

4. Whisk the heavy cream until stiff peaks form. Decorate the pie with it and sprinkle it with some flaky sea salt to your liking before serving.