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Preheat the oven to 350°F (177°C).
Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly.
Pre-bake the crust for 8 minutes. Remove from the oven and leave the oven on.
Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into the warm crust.
Bake the pie for 19–21 minutes or until only
Once cool, cover and chill for at least 1 hour, and up to 3 days before serving. After around 8 hours, lightly cover it.
When ready to serve, garnish as desired. Slice and serve. For neat slices, it’s helpful to wipe your knife clean between each cut.
Cover and store leftover pie in the refrigerator for up to 1 week.