Mix the graham crumbs with the ground almonds. Melt the butter and add, mixing well. Press into the base of a 9-inch loose-bottomed tart pan. Bake in the oven for 10 min. Cool.
Meanwhile, in the bowl of a stand mixer, whisk the egg yolks and then add the condensed milk. Whisk for 3 min. Add in the juice and lime zest and continue to beat for an additional 3 min.
Pour the filling into the cooled tart crust. Place the tart pan on a rimmed cookie sheet and bake for 15 minutes. Let cool completely and then chill for 3 hours or overnight.
When ready to serve, beat the whipped cream until soft peaks, adding in the icing sugar to sweeten.
Dollop the cream on top of the pie, and decorate with lime slices and raspberries. Alternatively, decorate with more lime zest and serve.
Notes
You will need 16-20 key limes for 1/2 cup of juice. You can substitute a 1/4 cup of lemon juice + 1/4 cup of lime juice if you can't get key limes.