Almond Breeze Key Lime Pie

• 1 1/4 cup sugar
• 1/4 cup cornstarch
• 1 egg
• 1/2 cup key lime juice
• 1 1/2 cup blue diamond vanilla or hint of honey vanilla almond breeze
• finely grated zest of 1 lime
• 1 cup coarsely crumbled store bought graham cracker crust
• 4 ounce blue diamond sliced almonds, toasted (optional topping)

1. Whisk together sugar, cornstarch, egg and egg yolks in a large saucepan. Slowly whisk in lime juice, then Almond Breeze. Bring to a simmer over medium heat and cook for 5 to 7 minutes or until mixture has thickened, whisking constantly. Stir in butter and lime zest (save some lime zest for optional topping) and cook for 1 minute more. Let cool slightly, then press plastic wrap directly onto the surface and refrigerate for several hours or until well chilled. (May be prepared 2 days ahead.) To serve, spoon into 8 small dessert cups. Coarsely crumble graham cracker crust over the top of each. Garnish with almonds and lime zest, if desired.