Key Lime Pie
- 7 (5-by 2 1/2-inch) graham crackers, broken into small pieces
- 3/4 cup sliced or slivered almonds
- 1/4 cup sugar
- 1/2 stick unsalted butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- Grated zest of 2 Key limes
- 1 cup fresh Key lime juice (from about 2 pounds fresh Key limes)
- 4 large egg yolks
- Accompaniment: sweetened whipped cream
- Preheat oven to 350u0b0F with rack in middle. Butter a 9-inch pie plate.
- Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)
- Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes.
- Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.
graham crackers, almonds, sugar, unsalted butter, condensed milk, limes, fresh key lime juice, egg yolks, accompaniment
Taken from www.epicurious.com/recipes/food/views/key-lime-pie-351876 (may not work)