Key Lime Pie

I adapted this recipe from a few different key lime recipes, and the crust from a cheesecake crust. ENJOY!

CRUST:
9 whole graham crackers
3 tablespoons brown sugar
1/8 teaspoon salt
1/2 cup old-fashioned oats
1/2 slivered almonds, toasted and cooled
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

FILLING:
2 14oz. cans sweetened condensed milk
2 large egg yolks
1 cup fresh lime juice from key limes
2 teaspoons finely grated lime zest

GARNISH:
1 cup heavy cream
2tsp. granulated sugar
1 lime zested into thin strips

PREPARE THE CRUST:
Preheat the oven to 350 F. Blend first three ingredients in food processor until graham crackers are finely ground. Add oats and almonds and pulse until the almonds are coarsely chopped. Add butter and vanilla until crumbs form. Press crumb mixture into bottom and side of a 10-inch pie plate and bake the shell until golden brown about 12 minutes. Let cool.

PREPARE THE FILLING:
In a medium bowl, whisk the condensed milk, egg yolks, lime juice, and zest. Pour into cooled pie crust and bake at 350 F until set, about 30 minutes. The center may still be jiggly. Let cool completely on a rack and then cover and refrigerate for at least three hours but no longer than a day.

GARNISH:
Just before serving, whip the cream and sugar until stiff peaks form. Spread the cream on top of the pie or spoon a dollop of cream on each slice, garnish with the strips of lime zest and serve.