Marshmallow-Almond Key Lime Pie
Total TimePrep: 40 min. Bake: 15 min. + chilling
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!
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.
I Love this pie! You won't need any other Key Lime pie recipes.
Very good and easy!
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.
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!
This sounds absolutely yummy.came across it while looking for certain cheesecake recipe. Can this be made into a cheesecake ?
This pie is amazing. I have made it twice now. Better than anything you can get even at fine restaurants.
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!
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.