Support Group Key Lime Pie

SUPPORT GROUP KEY LIME PIE - Lerma - Citrus
Crust:
2/3 cup toasted slivered almonds
1 cup graham cracker crumbs
1/4 cup white granulated sugar
1 pinch sea salt
1/4 cup unsalted butter, melted

1Preheat an oven to 350f degrees. Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt.
2Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie dish. .Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.

Filling:
4 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
3/4 cup cold heavy whipping cream
1 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract or vanilla bean paste
1/2 teaspoon grated lime zest

1While the crust is baking, beat the egg yolks in a large mixing bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
2Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.
3In a chilled medium mixing bowl beat cream to soft peaks. Add confectioners’ sugar and vanilla. Continue beating until stiff peaks form. Decorate top of pie with puff of sweetened whipped cream and lime zest. Serves 8-10