Key Lime Pie 2

So as it turns out, the husband didn't like the meringue on the key lime pie. So, for dessert after dinner this Fathers Day, I made another but topped with whipped cream and slivered almonds! The recipe is pretty much the same:

28oz sweetened condensed milk
1 cup fresh key lime juice
6 egg yolks
1 sleeve graham crackers, crumbed
3/4 stick butter, melted
3 cups heavy cream
2-3Tbsp sugar to taste
1 tsp vanilla or almond extract
1/2 cup slivered almonds

Again, make the crust by combining the butter and crushed graham crackers until they look like damp sand, press into a pie plate and bake at 350f for 10 minutes or until slightly browned. Set aside to cool while you make the filling.

Combine the sweetened condensed milk and egg yolks in a large bowl, then add the key lime juice and combine well, which will cause the filling to thicken some. Pour into the cooled crust and bake at 350f for another 10-15 minutes. The pie will be firm now. Remove and allow to cool completely.

To make the whipped cream, pour the cold heavy cream, sugar and vanilla into a large cold bowl. Either with a whisk or electric mixer, whip to medium-stiff peaks, but don't over whip and make it into sweet butter! When the pie is completely cooled, use a pastry bag to pipe the whipped cream onto the pie, and then sprinkle with the almonds! Hope you enjoy!!

Happy Father's Day!