Key Lime Pie with Almond Crumb Crust

There are several changes from the Epicurious version

Yield:
1 pie
Category:
Desserts
Cuisine:
American

INGREDIENTS:

  • 1 1/4 cups graham cracker crumbs
    1 cup blanched almonds, toasted lightly, cooled completely, and ground fine in a food processor
    1/4 cup butter, melted and cooled
  • 1/4 cup sugar
  • 3 large eggs, separated, the whites at room temperature
  • a 14-ounce can (300 ml) sweetened condensed milk
  • 1/2 cup Key lime juice (available bottled at specialty food shops) or fresh lime juice (about 3 limes)
  • zest of one lime
  • 1/3 cup sugar
  • 2/3 cup of plain yogurt

DIRECTIONS:

  1. Make the crust:
    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.
  2. Make the filling:
    In a large bowl beat the yolks with the condensed milk and yogurt 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.
  3. Chill the pie for 2 hours.

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