Marshmallow-Almond Key Lime Pie |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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 Ingredients:
1 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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 until combined. Pour into crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
3. 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.
4. Beat marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Yield: 8 servings.
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