Phoenician's Key Lime Pie

Ingredients

For 8 servings

• •0.66666668653488 tasse toasted slivered almonds
• •1 tasse graham cracker crumbs
• •0.25 tasse white sugar
• •1 pinch salt
• •0.25 tasse butter, melted
• •1 (14 ounce) can sweetened condensed milk
• •0.75 tasse cold heavy cream
• •4 large egg yolks
• •0.5 c. à café grated lime zest
• •0.5 tasse Key lime juice

Method

1. 1.Preheat the oven to 350 degrees F (175 degrees C).
2. 2.To make the crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
3. 3.Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
4. 4.While crust is baking, make the filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust.
5. 5.Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.