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Marshmallow-Almond Key Lime Pie

It's great to see that many grocers now carry key limes, which give this pie its distinctive sweet-tart flavor.—Judy Castranova, New Bern, North Carolina

8 ServingsPrep: 40 min. Bake: 15 min. + chilling

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 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
Dash salt
1 egg yolk
1-3/4 cups miniature marshmallows
4-1/2 teaspoons butter
1/2 cup heavy whipping cream

Directions

Place the flour, brown sugar and 1/2 cup almonds in a food processor.
Cover and process until blended. Add melted butter and honey; cover
and process until crumbly. Press onto the bottom and up the sides of
a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or
until crust is lightly browned. Cool on a wire rack.
In a large bowl, beat the milk, 5 ounces cream cheese, lime juice,
peel and salt until blended. Add egg yolk; beat on low speed just

2 of 2

Marshmallow-Almond Key Lime Pie (continued)

Directions (continued)

until combined. Pour into crust. Bake for 15-20 minutes or until
center is almost set. Cool on a wire rack.
In a large saucepan, combine marshmallows and butter. Cook and stir
over medium-low heat until melted. Remove from the heat and transfer
to a bowl. Add cream and remaining cream cheese; beat until smooth.
Cover and refrigerate until chilled.
Beat marshmallow mixture until light and fluffy. Spread over pie;
sprinkle with remaining almonds. Yield: 8 servings.

Nutrition Facts: 1 piece equals 587 calories, 35 g fat (18 g saturated fat), 115 mg cholesterol, 235 mg sodium, 60 g carbohydrate, 2 g fiber, 12 g protein.