Key Lime Pie with Almond Crumb Crust

• 1 cup zweiback crumbs or graham cracker crumbs
• 2/3 cup blanched almonds, toasted lightly, cooled completely, and ground fine in a food processor
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1/4 cup sugar
• 3 large eggs, separated, the whites at room temperature
• a 14-ounce can sweetened condensed milk
• 1/2 cup Key lime juice (available bottled at specialty food shops) or fresh lime juice (about 3 limes)
• 1/3 cup sugar

1. In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350F.
2. oven for 10 minutes, or until it is browned lightly.
3. Let the shell cool on a rack.
4. In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well.
5. Spoon the filling into the shell and chill the pie for 1 hour.
6. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks.
7. Spread the meringue over the filling and bake the pie in the middle of a preheated 350F.
8. oven for 15 minutes, or until the meringue is just golden.
9. Chill the pie for 2 hours.

zweiback crumbs, blanched almonds, unsalted butter, sugar, eggs, condensed milk, lime juice, sugar

Taken from www.epicurious.com/recipes/food/views/key-lime-pie-with-almond-crumb-crust-10368 (may not work)