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

1. Preheat oven to 350u0b0F with rack in middle. Butter a 9-inch pie plate.
2. 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.)
3. 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.
4. 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)