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Marshmallow-Almond Key Lime Pie

 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


  • 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


  • 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

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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. Transfer to a large 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.
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.