- Graham Cracker Almond Crust -
11 full sheets of graham crackers
½ cup salted almonds
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
pinch of salt (optional)

- Filling + Topping -
2 (14-ounce) cans full-fat sweetened condensed milk
¾ cup fresh lemon juice (about 4 lemons)
zest from one lemon (optional)
4 large egg yolks
garnish: lemon slices, almonds, whipped cream

- Stabilized Whipped Cream -
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
¼ cup powdered sugar
dash of vanilla extract (optional)

11 full sheets of graham crackers 2 tablespoons granulated sugar 5 tablespoons unsalted butter, melted 2 (14-ounce) cans full-fat sweetened condensed milk 4 large egg yolks 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy whipping cream

- Graham Cracker Almond Crust -
Crush 11 sheets of graham crackers and ½ cup salted almonds into crumbs.

Pour into a medium bowl and stir in 2 tablespoons sugar. If the almonds are not salted, add a pinch of salt.

Add 5 tablespoons melted unsalted butter and stir until combined. It should be thick, coarse, and sandy. You may need more butter.

Pour the mixture into a 9-inch pie dish and press against sides to make a compact crust. Do not pat down too much, or the crust will be too hard. Just pat it down until it's no longer crumbly.

Pre-bake crust at 350 degrees for 8 minutes. Remove from the oven and leave the oven on.

- Pie Filling -
Whisk 2 cans of sweetened condensed milk, ¾ cup lemon juice, and 4 egg yolks together. Add the zest of one lemon (optional.) Pour into warm crust.

Bake the pie for 19–21 minutes or until only slightly jiggly in the center. You want it mostly set.

Remove from the oven and allow to cool completely. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.

Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

- Stabilized Whipped Cream -
Whisk 1 teaspoon gelatin and 4 teaspoons cold water in a small bowl until combined. Set aside.

In a large chilled mixing bowl, beat 1 cup heavy whipping cream and ¼ cup powdered sugar until slightly thickened, but not to the soft peak stage.

Microwave the gelatin and water mixture for 5 seconds or until it returns to a liquid form.

Slowly drizzle the gelatin mixture into the whipping cream while beating at low speed. Increase the speed to medium-high until stiff peaks form. Add vanilla if preferred.