Key Lime Pie With Almond Crust

• FOR THE CRUST:
• 1-1/2 cup Almond Meal
• 3 Tablespoons Butter, Melted
• 3 Tablespoons Sugar
• FOR THE PIE FILLING:
• 2 whole Large Eggs
• 2 whole Egg Whites
• 1/2 cups Key Lime Juice
• 1 can (14 Oz. Can) Fat Free Sweetened Condensed Milk
• 1 teaspoon Lime Zest
• Whipped Cream, To Serve

1. For the almond crust:
2. Preheat the oven to 350u0b0F. Mix the almond meal, melted butter and sugar together. Place it all in a 9" pie pan and press it up the sides and over the bottom, forming a crust. Place the crust in the oven and bake for 10 minutes. Let cool completely before adding the key lime custard.
3. For the pie filling:
4. Preheat the oven to 350u0b0F. Beat the eggs and egg whites together using a mixer on medium speed. Slowly add the juice, milk and zest, beating until blended. Pour the mixture over the prepared (and cooled) almond crust and bake for 20 minutes, or until the custard is almost set. Remove the pie from the oven and let it cool. Cover loosely, once cooled, and chill for at least 3-4 hours before serving.
5. To serve, add desired amount of whipped cream and garnish with a lime slice.

butter, sugar, eggs, egg whites, lime juice, milk, lime zest, cream

Taken from tastykitchen.com/recipes/desserts/key-lime-pie-with-almond-crust/ (may not work)