Ingredients for Crust:
- 11 full-sheet graham crackers
- 1/2 cup salted roasted almonds
- 2 Tbsp. granulated sugar
- 5 Tbsp. butter, melted
Ingredients for Filling:
- 2 cans sweetened condensed milk
- 3/4 cup fresh lemon juice
- 4 large egg yolks
Directions:
- Preheat oven to 350 F.
- Using a food processor, pulse the graham crackers and almonds together into crumbs. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick.
- Pour the mixture into an ungreased 9-inch pie dish. Pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly.
- Pre-bake crust for 8 minutes. Remove from the oven; leave the oven on.
- In a medium bowl, whisk the sweetened condensed milk, lemon juice and egg yolks together. Pour onto the warm crust.
- Bake the pie for 19 to 21 minutes or until only slightly jiggly in the center.
- Remove from the oven and allow to cool completely on a wire rack.
- Once cool, cover and chill for at least 1 hour, and up to 2 days, before serving. Garnish as desired.
