Make the crust: In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack. In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours. Gourmet April 1990
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|Serving Size: 1 Serving (2015g)|
|Recipe Makes: 1|
|Calories from Fat: 3741 (58%)|
|Amt Per Serving||% DV|
|Total Fat 415.7g||554 %|
|Saturated Fat 222.1g||1111 %|
|Monounsaturated Fat 128.7g|
|Polyunsanturated Fat 29.4g|
|Cholesterol 4038.5mg||1243 %|
|Sodium 1605.6mg||55 %|
|Potassium 3072.7mg||81 %|
|Total Carbohydrate 588.7g||173 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 580.7g|
|Protein 141.6g||202 %|
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Calories per serving: 6500
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