Pie No. 23 - Marshmallow-Almond Key Lime Pie
A lovely summer pie, not too sweet and not too tart, just right.
Servings: 8 servings
Calories: 264kcal
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)
- ¼ cup butter, melted
- 1 tablespoon honey
- 1 can (14 ounces) sweetened condensed milk
- 1 package (8 ounces) cream cheese, softened, divided
- ½ cup key lime juice
- 1 tablespoon grated key lime peel zest
- Dash salt
- 1 egg yolk
- 1 ¾ cups miniature marshmallows
- 4 ½ teaspoons butter
- ½ cup heavy whipping cream
Instructions
- Combine the flour, brown sugar and ½ 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°F. 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.
Notes
- (adapted from a recipe on Taste of Home)
Nutrition
Calories: 264kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 29mg | Potassium: 166mg | Fiber: 2g | Sugar: 14g | Vitamin A: 278IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg
