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Ingredients
Pie
9 Full sheets of honey Graham crackers
1/2 Cup unsalted whole almonds
5 Tablespoons unsalted butter, melted
1 Tablespoons granulated sugar
1/8 Teaspoon salt
Filling
2 (14 oz) Cans sweetened condensed milk
3/4 Cup freshly squeezed lemon juice, 3 to 4 large lemons
4 Large egg yolks
Topping
1 Cup heavy whipping cream
1/4 Cup confectioners� sugar
1/2 Teaspoon vanilla extract
Instructions
Preheat the oven to 350�F. In a food processor, combine the graham crackers, the almonds and the salt and pulse together into fine crumbs. Once that's done, pour the crumbs out into a bowl, add the sugar and melted butter and mix until everything is moistened.
Press the crumb mixture evenly over the bottom and up the sides of a 9"pie dish. Make sure to pack the crumbs tightly then place the crust in the oven to pre-bake for 8 minutes. After the 8 minutes are up, remove the pie pan from the oven but don't turn the oven off.
While the crust is baking, in a medium bowl whisk together the sweetened condensed milk, lemon juice and egg yolks until combined. Pour the lemon mixture into the pre-baked crust, then place it back into the oven.
Bake for 18 to 20 minutes, until the center is only slightly jiggly, it should be mostly set. Place the pie on a wire rack and allow it to cool completely. Once it's cool, place it in the fridge to chill for a minimum of 1 hour or up to 3 days before serving. Cover leftovers and store in the fridge.
For the whipped cream, simply use a hand mixer or a stand mixer with a whisk attachment to whisk the cream until stiff. Then whisk in the confectioners� sugar and the vanilla. Spread the whipped cream all over the top or just place a dollop on top of individual pieces instead.