10 graham crackers (usually about one package)
1/4 cup sugar
1/2 cup sliced almonds
6 tablespoons butter, melted
6 egg yolks
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed key lime juice (or you can substitute regular lime juice if you cannot find key limes)nocoupons
1 cup cold heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Thin lime slices/wedges
Preheat the oven to 350 degrees.
For the crust, combine the graham crackers, sugar, and almonds in the bowl of a food processor. Pulse until you have fine crumbs. Drizzle in the melted butter, and process until it comes together. Press into a 9-inch pie pan. Bake for 20-25 minutes, or until the crust is fragrant and golden brown. Set aside, and allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until very thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.