The Pirate's House Frozen Lemon Pie

• 30 vanilla wafers, crushed
• 12 cup blanched almond, ground
• 14 teaspoon almond extract
• 14 cup butter, melted
• 4 large eggs, separated
• 1 (14 ounce) can sweetened condensed milk
• 1 (6 ounce) can frozen lemonade, thawed
• 1 lemon, zest of, only, grated
• 12 cup heavy cream, whipped

1. For the crust, mix cookie crumbs, almonds and extract with butter (can use food processor).
2. Press mixture into 9" pie plate.
3. Bake at 375 for 8 minutes and cool on a rack.
4. For the filling, beat egg yolks with a whisk.
5. Add sweetened condensed milk, lemonade and lemon rind; whisk until smooth.
6. Beat egg whites until stiff but not dry.
7. Fold whipped cream into lemon mixture; then fold this into the egg whites.
8. Pour into pie crust and freeze 8 hours or overnight.
9. Before serving take pie out of freezer and let sit 10-15 minutes.
10. Garnish with twisted lemon slices, sweetened whipped cream and maraschino cherries.

vanilla wafers, blanched almond, almond, butter, eggs, condensed milk, frozen lemonade, lemon, heavy cream

Taken from www.food.com/recipe/the-pirates-house-frozen-lemon-pie-140888 (may not work)