1/2 c. butter
1 c. Pillsbury's Best all-purpose or unbleached flour
1/2 c. chopped blanched almonds
1/4 c. sugar

FILLING:

3 eggs, separated
14 oz. can sweetened condensed milk (not evaporated)
1 tsp. grated lime peel
2 to 3 drops green food coloring
1/3 c. fresh lime juice (2 limes)
Whipped cream or topping (if desired)

In large skillet, melt butter. Lightly spoon flour into measuring cup; level off. Add flour and remaining crust ingredients to melted butter; blend well. Cook over medium-high heat for 3 to 4 minutes or until mixture is medium golden brown and crumbly, stirring constantly. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture, using back of spoon, firmly in bottom and up sides of 9 inch pie pan. Cool completely.

In large bowl, beat egg whites until stiff peaks form; set aside. In small bowl, beat egg yolks. Gradually add condensed milk; mix well. Stir in lime peel and green food coloring. Add lime juice gradually, beating well after each addition. Fold mixture into beaten egg whites. Pour into crust; top with reserved crumbs. Freeze about 3 hours or until firm. (For longer storage, wrap in foil.) Allow to stand at room temperature a few minutes before serving. Garnish with whipped cream.