2 cups finely crushed vanilla wafers or graham crackers
1/2 cup finely chopped, toasted and buttered almonds
1/3 cup melted butter or margarine
1 can sweetened condensed milk
2 egg yolks
1 teaspoon grated lemon peel
1/2 cup freshly squeezed lemon juice
Cool Whip, thawed
Toasted almonds, buttered and chopped

Combine cookie crumbs with almonds and butter. Pat into a 9- or 10-inch pie pan. Bake at 300 degrees F until light golden.

Prepare filling by combining sweetened condensed milk with egg yolks, lemon peel and lemon juice. Put mixture into cooled crust.

Spread Cool Whip generously over the top. Sprinkle with almonds. Chill several hours.

The chopped almonds in the crust are the secret of this pie.

Serves 6 to 8.