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We’ve always loved Key Lime Pie and I plan to make a traditional version this summer (probably at the beach on vacation.) But this one sounded so interesting I had to give it a try. We were not disappointed. It is very good and creamy and tastes like a cross between Key Lime Pie and cheesecake.
This is another one of those multi-step pies but I was surprised at how quickly it all came together.  Don’t let the steps scare you – it works!
For the crust you will need flour, brown sugar, slivered almonds, melted butter and honey. For the lime layer you need sweetened condensed milk, cream cheese, key lime juice, key lime zest, salt and an egg yolk. The final top layer is made of marshmallows, butter and whipping cream.
The crust is very simple. Place the almonds, flour and brown sugar in a food processor. Pulse until well blended.
Next add the honey to the crust mixture.
And pour in the melted butter too. Pulse until crumbly.
The mixture will hold together if pinched.
Pour the crust mixture into a greased (I used Pam) 9-inch pie plate.  Press the crust firmly on the bottom and up the sides of the pan. Bake at 350 degrees for 8 minutes or until it’s starting to brown lightly. You’ll be baking the next layer too so leave the oven on and don’t overcook the crust. Remove from the oven and cool on a rack.
While the crust is baking, prepare the lime layer. Zest 2 key limes to get about 1 tablespoon zest. Juice limes until you have 1/2 cup fresh.
In a medium mixing bowl combine the sweetened condensed milk, 5 ounces cream cheese, one egg yolk, lime juice, zest and salt. Using an electric mixer, beat on low speed just until blended.
Pour into crust and bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
In a small, deep mixing bowl, combine the marshmallows and butter. Microwave at 50% power for 30 seconds and stir. Cook for another 30 seconds or until marshmallows and butter are melted.
Add the whipping cream and remaining cream cheese; beat until smooth. Cover and refrigerate until mixture is chilled. This took about 1 hour.
Once cooled, beat marshmallow mixture with an electric mixer until light and fluffy.
Spread over pie and chill until ready to serve.
Top with toasted almonds and lime slices if desired.
A lovely summer pie, not too sweet and not too tart, just right.
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons brown sugar
- 1 cup slivered almonds toasted, divided (I only toasted the ones used as a garnish)
- 1/4 cup butter melted
- 1 tablespoon honey
- 1 can 14 ounces sweetened condensed milk
- 1 package 8 ounces cream cheese, softened, divided
- 1/2 cup key lime juice
- 1 tablespoon grated key lime peel zest
- Dash salt
- 1 egg yolk
- 1 3/4 cups miniature marshmallows
- 4 1/2 teaspoons butter
- 1/2 cup heavy whipping cream
Instructions
- Combine the flour, brown sugar and 1/2 cup almonds in a food processor. Process until well blended. Add melted butter and honey and pulse until the mixture crumbly but holds together if pinched. Press mixture onto the bottom and up the sides of a greased 9-inch pie plate. Bake for 8 minutes at 350 degrees. Cool on a rack while preparing the lime filling.
- In a medium mixing bowl, combine the sweetened condensed milk, 5 ounces of cream cheese, lime juice, lime zest, salt and egg yolk. Beat on low speed until combined. Bake for 15-20 minutes or until center is almost set. Cool on a rack, then refrigerate.
- In a small deep mixing bowl, combine the marshmallows and butter. Microwave on 50% power for 30 seconds. Stir and repeat until mixture is completely melted. Add remaining 3 ounces of cream cheese and whipping cream. Beat until smooth. Cover and refrigerate until chilled.
- Beat marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining toasted almonds.
Recipe Notes
(adapted from a recipe on Taste of Home)
Have you seen all the fresh corn in the grocery store these days? I have two corn recipes coming up this week so please check back!
Thanks so much for stopping by!
Tricia
A SPICY PERSPECTIVE says
Holy Yum. What # of pie are we going to, because I am going to have a heard time knowing where to start! 🙂