Key Lime Pie with Chocolate-Almond Crust

1. 1

   Make the crust Preheat the oven to 375 and butter a 10-inch glass pie plate.

2. 2

   In a food processor, pulse the graham cracker crumbs with the ground almonds and sugar until thoroughly blended.

3. 3

   Add the melted butter and pulse until the crumbs are moistened.

4. 4

   Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust.

5. 5

   Bake for about 20 minutes, just until the almonds are lightly browned.

6. 6

   Let the crust cool to room temperature.

7. 7

   Meanwhile, make the filling In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth.

8. 8

   Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edge and slightly jiggly in the center.

9. 9

   Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight.

10. 10

    Make the whipped cream In a bowl, using a handheld mixer, beat the heavy cream and sour cream until soft peaks form, 2 minutes.

11. 11

    Beat in the sugar until stiff peaks form, 1 minute.

12. 12

    Mound the whipped cream on the pie.

13. 13

    Garnish with the key lime slices and serve.

* Per serving · 4 servings · Values may vary.