Crust

1. Preheat oven to 350°F

2. Combine the graham cracker crumbs, melted butter and slivered almonds in a bowl. Use a fork to stir and then use your hands until well combined and the consistency is slightly wetter than wet sand. Using a higher butter ratio helps prevent crumbling of the crust while serving.

3. Pour into a 9-inch pie pan and use your hands to gently press and compact the crust along the pan and up the sides until even. Place in the oven for 5-10 minutes until the edges just start to darken and the oven becomes fragrant. Let cool completely, on a wire rack if you have one. 

Filling

1. Set oven to 325°F.

2. Zest the key lime and set aside. Next, juice the key limes until you have 2/3 cup of fresh squeezed key lime juice (roll the key limes on the tabletop before juicing to maximize juice extraction). 

3. In a stand mixer (wire whisk attachment) or in a large bowl with hand mixer, add the 3 egg yolks and the key lime zest. Beat for 3 minutes on high speed. They will increase in volume, slightly lighten in color and become ribbon-y. 

4. Next, add the 14oz can of sweetened condensed milk. Beat on medium-high for 5 minutes (with the paddle attachment if using stand mixer). 

5. Lastly, add the 2/3 cup of key lime juice and 2 drops of natural green food coloring (optional but recommended). Scrape the sides with a spatula, cover the bowl and let sit for 30 minutes at room temperature.

6. Once your key lime filling has set for 30 minutes and the pie crust is cooled, pour the mixture into the pie tin, place in the 325°F oven for 16 minutes (turn on the convection fan if available). Take the pie out just before the edges brown but the center is nice and firm when the pie is jiggled slightly.

7. Set on a wire rack and cover with a large bowl to let it cool slowly to avoid any cracks. Once cooled completely, cover and let sit in the refrigerator overnight or at least 12 hours.

Topping

1. In a large bowl, whisk 1 cup heavy cream with ¼ cup sugar until medium to stiff peaks form (your preference). Pipe or dollop on top of the pie or add to each serving. Zest key lime over the whipped cream and decorate with thin key lime slices.

2. Swiss Merengue - Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine 2/3 cup (170g) egg whites, 1 1/4 cups (255g) sugar, ¼ tsp salt, ¼ tsp cream of tartar (if available), and dash of high quality vanilla extract in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 to 10 minutes. Transfer to the stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately on top of the pie and toast in the oven (broil setting) until peaks turn golden, 1-2 minutes (watch carefully!). Zest a key lime over the merengue and add key lime slices (candied if you’re super extra), into the merengue, et voila!