Key Lime Pie with Almond Crumb Crust

1. 1

   In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350F.

2. 2

   oven for 10 minutes, or until it is browned lightly.

3. 3

   Let the shell cool on a rack.

4. 4

   In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well.

5. 5

   Spoon the filling into the shell and chill the pie for 1 hour.

6. 6

   In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks.

7. 7

   Spread the meringue over the filling and bake the pie in the middle of a preheated 350F.

8. 8

   oven for 15 minutes, or until the meringue is just golden.

9. 9

   Chill the pie for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.