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

Marshmallow-Almond Key Lime Pie Recipe

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4.5 12 16
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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
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
MAKES: 8 servings


  • 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

Nutritional 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.


  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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Reviewed Oct. 11, 2015

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

Reviewed Sep. 21, 2014

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

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!"

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."

Reviewed Jul. 8, 2013

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

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