Uncle bubbas key lime pie

1. Preheat oven to 325. Lightly grease a 9 inch deep dish pie plate. In a medium bowl, combine graham cracker crumbs, sugar and almonds. Pour in melted clarified butter and mix well. Gently press in bottom and up sides of prepared pie plate. In a medium bowl, combine condensed milk, egg yolks, store bought juice, zest, fresh key lime juice, and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 minutes or until set. Let stand at room temperature for 30 minutes. Refrigerate until ready to serve. Note: To slarify butter, gently heat butter until melted. Once butter has separated, use a spoon to remove white foam from the top. Carefully pour off golden liquid, leaving behind milky solids without mixing back into butter. Discard solids. About three-fourths of the original amount will remain. Clarified butter is ready to use. Store in refrigerator. Clarified butter can be purchased at specialty food stores. Pie Crust 2 cups sifted flour 1 tsp. salt 1 Tbsp. sugar 2/3 cup shortening about 1/3 cup cold milk Stir into a mixing bowl the flour, salt, and sugar. Add shortening. Cur it unto the flour with a pastry blender until the mixture is in even bits no larger than peas. Sprinkle milk one Tbsp. at a time, on a small area of the flour mixture. Continue this procedure, adding only enough milk to make the pastry mixture enough to form a ball when patted lightly together. Roll out half of dough with quick, light strokes. Fit into pie pan. Trim off surplus pastry. Brush this crush with melted butter. Roll out the other ball of dough for top of pie. Fill pastry with fruit filling. Place top pastry on pie. Trim and tuck in top edge. Bake at 450 fro 5 minutes then reduce heat to 375 and bake 35 minutes longer.