Preheat the oven to 350F. In a food processor, combine the graham crackers, the almonds and the salt and pulse together into fine crumbs. Once that's done, pour the crumbs out into a bowl, add the sugar and melted butter and mix until everything is moistened.
Press the crumb mixture evenly over the bottom and up the sides of a 9"pie dish (9.5" works ok too). Make sure to pack the crumbs tightly. Then place the crust in the oven to pre-bake for 8 minutes. After the 8 minutes are up, remove the pie pan from the oven but don't turn the oven off.
While the crust is baking, in a medium bowl whisk together the sweetened condensed milk, lemon juice and egg yolks until combined. Pour the lemon mixture into the pre-baked crust, then place it back into the oven.
Bake for 18-20 minutes, until the center is only slightly jiggly...it should mostly be set. Place the pie on a wire rack and allow it to cool completely. Once it's cool, place it in the fridge to chill for a minimum of 1 hour (and up to 3 days) before serving. Store any leftovers covered in the fridge.
For the whipped cream, simply use a hand mixer or a stand mixer with a whisk attachment to whisk the cream until stiff. Then whisk in the confectioners sugar and the vanilla. Spread the whipped cream all over the top or just place a dollop on top of individual pieces instead.
Yummy layers -->
