Preheat your roaster to 350 °F( 175 °C).
In a mixing coliseum, combine the finely crushed saltine crackers, granulated sugar, and melted adulation. Mix until the motes are unevenly carpeted.
Press the scruple admixture forcefully into a 9- inch pie dish, covering the bottom and sides to produce the crust.
Singe the crust in the preheated roaster for about 10 twinkles or until it turns golden brown. Remove from the roaster and let it cool while preparing the stuffing.
In a separate coliseum, whisk together the egg thralldom , candied condensed milk, lately squeezed bomb juice, and bomb tang until well combined.
Pour the bomb filling into the cooled saltine cracker crust.
Singe the pie for roughly 15 to 18 twinkles or until the stuffing is set. It should have a slight palpitation in the center.
Remove the pie from the roaster and let it cool to room temperature. also, chill for at least 2 hours or until completely stupefied and set.
Just before serving, prepare the whipped cream beating. In a mixing coliseum, scourge the heavy cream, pulverized sugar, and vanilla excerpt until stiff peaks form.
Spread the whipped cream over the stupefied pie, covering the bomb filling fully.
For an authentic touch, embellish the pie with a sprinkle of bomb tang or a many crushed saltine crackers.