Key Lime Pie with Almond Crumb Crust

Name: Key Lime Pie with Almond Crumb Crust
Yield: Makes 6 to 8 servings
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; 1 (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; Special equipment: 10-inch pie plate

November 7, 2012

Squeezing a half-cup of fresh Key lime juice is quite the upper-arm workout, but the hard labor is worth it. In this recipe the traditional graham cracker crust gets a dose of lightly toasted ground almonds. If you don’t have a food processor, purchased almond flour works just as well. Go with the meringue topping, or replace it with whipped cream for a silky bite.

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