Pomegranate-Lime Pie with Almond Biscotti Graham Cracker Crust

Ingredients

the pie filling
2/3 c lime juice and pomegranate juice (2 parts to 1, respectively)
1 can condensed milk
3 egg yolks at room temperature

the crust
1 stick butter, melted
3 pieces biscotti
6-7 four-square graham crackers
1/4 c sliced almonds, toasted
sliced almonds, sliced key lime, lime and lemon zest to garnish

Instructions

Crust
whir the dry ingredients in a food processor until you have a crumbly mix. mix with the butter in a mixing bowl with a spoon, and press the mixture in the bottom of a pie pan. bake at 375 for 8 minutes. set aside.


Pie Filling
beat the egg yolks until fluffy with a hand mixer, then slowly add the other wet ingredients while continually mixing. mix for roughly 5 minutes. pour the mix into the crust, bake at 350 for ten minutes. garnish, cover and refrigerate for at least two hours before serving (best served after freezing for ten minutes).