4tablespoonsmelted unsalted butter plus more for the pan(56 grams)
Filling
14ozcan condensed milk
8ouncescream cheese, softened
4largeegg yolks
2tablespoonsgrated lime zest
½cupbottled key lime juice or fresh squeezed like juicesee note
Topping/Garnish
1cupwhipped cream (8 oz)whipped and sweetened to taste
Instructions
Preheat oven to 350 degrees F. Grease a 9-inch pie dish with some of the butter.
Put the graham crackers in a food processor and process to make a little under 1 cup of crumbs. Transfer to a bowl. Add the whole almonds and coconut to the processor and process to make a little over ½ cup finely ground almond & coconut. Add to the bowl. Add sugar and salt and stir until evenly blended
Pour in the melted butter and stir until evenly blended, then press into pie plate. Bake for about 8 minutes and let cool completely. I haven't tried this crust unbaked, but since you are baking the filling, you could probably skip the 8 minute bake time if you'd like.
Prepare filling. Clean out food processor bowl. Combine condensed milk and softened cream cheese and process until smooth. Add the egg yolks and process until smooth, then add the zest and process.
Pour into the pie shell and bake at 350 degrees F. for about 18 minutes or until pie appears set (it will go from shiny to matte). Let cool at room temperature for about 30 or 40 minutes, then transfer to the refrigerator and chill until very cold -- about 4 to 6 hours.