On the whey – the first time I made this recipe, I had really thick whey from one of my cheese-making experiments.. It was a bit like soft yogurt. You can also use buttermilk, OR 1 cup of whey/milk with 1/2 cup of yogurt.
On the pie crust – 1 cup of almonds only makes enough to cover the bottom of the pie plate. I like limited crust, but if you want it to go up the sides as well, double the crust recipe.