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Marshmallow-Almond Key Lime Pie

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 layer on top that makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina
  • Total Time
    Prep: 40 min. Bake: 15 min. + chilling
  • Makes
    8 servings

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 until lightly browned, 8-10 minutes. 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 until center is almost set, 15-20 minutes. 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.
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.
Nutrition Facts
1 piece: 587 calories, 35g fat (18g saturated fat), 115mg cholesterol, 235mg sodium, 60g carbohydrate (42g sugars, 2g fiber), 12g protein.

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Reviews

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Average Rating:
  • Jessica
    Jul 27, 2020

    My entire family found this pie amazing. Best cheesecake version I have ever tried. I substituted a graham cracker crust to remove a step and because my children prefer. When I made the marshmallow topping, I realized that I didn't have heavy whipping cream - only half and half. So I used half and half and added about 1/2 cup of cool whip topping I had in my freezer. Also 1 tsp. of almond extract in the marshmallow topping. Amazing, I will use those substitutions next time as well!

  • vsailaway
    Nov 13, 2018

    I live in Florida and have had Key West key lime pie many times. This recipe is better than those stodgy, eggy-tasting pies. The crust on this is perfect. This pie is on my "favorites" list.

  • dstubitsch
    May 24, 2018

    I Love this pie! You won't need any other Key Lime pie recipes.

  • rjbeery75
    Oct 8, 2017

    Very good and easy!

  • deannak723
    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.

  • dgonzo
    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!

  • trainer42
    Oct 11, 2015

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

  • stgrmom
    Sep 21, 2014

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

  • Wildehome
    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!

  • cbanwart
    Sep 17, 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.