Key Lime Pie with Almond Crumb Crust Recipe

For the crust
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

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.
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.