Easy Marshmallow-Almond Key Lime Pie Recipe

Easy Marshmallow-Almond Key Lime Pie Recipe

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Easy Marshmallow-Almond Key Lime Pie Recipe

This pie is amazing. I have made it twice now. Better than anything you can get even at fine restaurants. The filling in this keylime pie is wonderful; however, as a preference, I used a homemade shortbread butter crust and homemade whipped cream on top. It was perfect! Summer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top that makes it stand out as a crowd favorite.

Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1 cup slivered almonds, toasted, divided
  • 1/4 cup butter, melted
  • 1 tablespoon honey
  • 1 package (8 ounces) cream cheese, softened, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon grated Key lime peel
  • 1/2 cup Key lime juice
  • Dash salt
  • 1 large egg yolk
  • 1-3/4 cups miniature marshmallows
  • 4-1/2 teaspoons butter
  • 1/2 cup heavy whipping cream

Directions

  • Preheat oven to 350°. Place flour, brown sugar and 1/2 cup almonds in a food processor; process until almonds are finely chopped. Add melted butter and honey; process until crumbly. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
  • In a large bowl, beat 5 ounces cream cheese, milk, lime peel, lime juice and salt until blended. Add egg yolk; beat on low speed just until combined. Pour into crust. Bake 15-20 minutes or until center is almost set. Cool on a wire rack.
  • Meanwhile, place marshmallows and butter in a small heavy saucepan; cook and stir over medium-low heat until melted. Transfer to a large bowl; beat in remaining cream cheese until blended. Beat in cream. Refrigerate, covered, until cold.
  • Beat chilled marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Refrigerate until serving.