Marshmallow-Almond Key Lime Pie Recipe

4.5 14 18
Marshmallow-Almond Key Lime Pie Recipe
Marshmallow-Almond Key Lime Pie Recipe photo by Taste of Home
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Marshmallow-Almond Key Lime Pie Recipe

Read Reviews
4.5 14 18
Publisher Photo
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 top layer that makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina
Featured In: Key Lime Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Marshmallow-Almond Key Lime Pie in Branson's Great American Pie Show January 2009

Nutritional Facts

1 piece: 587 calories, 35g fat (18g saturated fat), 115mg cholesterol, 235mg sodium, 60g carbohydrate (42g sugars, 2g fiber), 12g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Beat chilled marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Refrigerate until serving. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Marshmallow-Almond Key Lime Pie in Branson's Great American Pie Show January 2009

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Reviews forMarshmallow-Almond Key Lime Pie

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deannak723 User ID: 7226248 264248
Reviewed Apr. 3, 2017

"When I tasted this the day I made it, I thought it was terrible. But the next day (refrigerated 24 hours) it was wonderful! This dessert needs to be refrigerated at least a full 24 hours before eating a bite. It really is almost more like cheese cake if the filling is baked a little too long."

MY REVIEW
dgonzo User ID: 4843972 251758
Reviewed Jul. 23, 2016

"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!"

MY REVIEW
trainer42 User ID: 3524641 234358
Reviewed Oct. 11, 2015

"This sounds absolutely yummy.came across it while looking for certain cheesecake recipe. Can this be made into a cheesecake ?"

MY REVIEW
stgrmom User ID: 6828656 211157
Reviewed Sep. 21, 2014

"This pie is amazing. I have made it twice now. Better than anything you can get even at fine restaurants."

MY REVIEW
Wildehome User ID: 243609 186561
Reviewed May. 18, 2014

"This is the 3rd time my son has requested this pie in just a couple months. It is very flavorful and a wonderful spin on Key-Lime pie. I will be making this many more times to come!"

MY REVIEW
cbanwart User ID: 702675 116066
Reviewed Sep. 17, 2013 Edited Sep. 19, 2013

"This was an excellent spin on key lime pie. No, it's not like the original key lime pie, but was delicious just the same. The person who says none of the key lime pie recipes on this site taste like key lime pie must not be using the same ingredients I do! Thank you for this recipe. P.S. My family all agreed I should share this recipe in our church cookbook, which I have."

MY REVIEW
Pie_Pie_Pie User ID: 7319182 184506
Reviewed Jul. 8, 2013

"HORRIBLE! Didin't even taste like a key lime pie! None of the key lime recipes on this site do!"

MY REVIEW
kmandres13 User ID: 6966504 166896
Reviewed Nov. 12, 2012

"I made this with a premade graham cracker crust. It wa delicious!!!"

MY REVIEW
crystalrubi User ID: 6208596 172624
Reviewed Sep. 17, 2011

"This was a definite hit at my family's Thanksgiving dinner. (we live in an area that is hot most of the year so this is normal fare for us) Even picky family memebers thought it was the best Key lime pie they ever had."

MY REVIEW
fuschia2000 User ID: 5607603 127101
Reviewed May. 26, 2011

"this is great Key Lime pie, DO NOT use regular limes or lime juice, sorry, but it just won't be the same. You must use Key Limes, or Nellie's Key Lime Juice from Whole Foods. It's worth it!"

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