Juice of 5 limes
3 tsp grated lime zest
5 large egg yolks, or 6 small ones
1 14 ounce can, plus an additional 1/4 cup of condensed milk
1 1/2 cups of finely crushed graham crackers
3 tbs granulated
1 tbs brown sugar
6 tbs butter at room temperature
1 tsp almond extract
1 cup heavy cream
1/4 cup, plus 1 tbs confectioners sugar
NOW THE FUN PART
Put yolks in large bowl, and whisk in lime zest until frothy, about 3 minutes. Slowly stir in milk and then lime juice. Put aside.
Preheat oven to 325 degrees. In smaller bowl mix the graham crackers with both sugars, then add softened butter and almond extract. Combine well. Press into the bottom of a 9 inch pie pan and bake for 12 minutes. Remove from oven. Allow to cool for 10 minutes.
Pour filling into the pie shell, bake at 350 degrees for 15 to 20 minutes. Remove from oven and cool, then refridgerate for 3- 4 hours.
Whip cream and slowly stir in sugar, until cream forms stiff peaks. Serve pie will large dollops of cream.