Active Time

　　25 min

　　Total Time

　　10 hr (includes chilling)

　　An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here.

　　

Ingredients

Makes 8 to 10 servings

　　

For crust:

7 (5-by 2 1/2-inch) graham crackers, broken into small pieces

　　3/4 cup sliced or slivered almonds

　　1/4 cup sugar

　　1/2 stick unsalted butter, melted

　　

For filling:

2 (14-ounce) cans sweetened condensed milk

　　Grated zest of 2 Key limes

　　1 cup fresh Key lime juice (from about 2 pounds fresh Key limes)

　　4 large egg yolks

　　Accompaniment: sweetened whipped cream

　　

Make crust:

Step 1

Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.

　　

Step 2

Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)

　　

Make filling and bake pie:

Step 3

Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes.

　　

Step 4

Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.

　　Cooks' note:

　　Pie can be chilled up to 2 days.