Key Lime Pie with Cashew Graham Cracker Crust

To make the crust, combine the graham cracker crumbs, cashews, sugar and butter. Using the back of a large spoon, press the crumb mixture firmly and on the bottom and side of an 8- or 9-inch pie dish. Chill or freeze the crust for 10 minutes before filling.

To make the filling, combine the sweetened condensed milk and key lime juice. Mix at a low speed with a hand mixer and blend well.

Pour the filling into the cashew graham cracker crust and refrigerate overnight (or freeze for one hour and return to the refrigerator if you need to serve it before then).

Garnish the key lime pie with lime zest and serve with whipped cream or meringue.

NOTE: The filling may be made with 4 egg yolks to give added color to the pie. Combine the yolks and sweetened condensed milk before slowly adding key lime juice. Follow the same procedure as above.