Key Lime Pie with Almond Crumb Crust

egg dessert bake kid-friendly lime almond chill gourmet small plates

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Ingredients

1 cup zweiback crumbs or graham cracker crumbs

2/3 cup blanched almonds, toasted lightly, cooled completely, and ground fine in a food processor

1/2 stick (1/4 cup) unsalted butter, melted and cooled

1/4 cup sugar

3 large eggs, separated, the whites at room temperature

a 14-ounce can sweetened condensed milk

1/2 cup Key lime juice (available bottled at specialty food shops) or fresh lime juice (about 3 limes)

1/3 cup sugar

Method

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 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.

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. Spoon the filling into the shell and chill the pie for 1 hour. 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. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.