Foodie Friday: Marshmallow-Almond Key Lime Pie Recipe

Foodie Friday: Marshmallow-Almond Key Lime Pie Recipe, Photo: Tricia Buice The Sunshine State has been satisfying its sweet tooth with Key Lime Pie since the late 19th century. Named after the Florida Keys, this creamy delight holds the title of official state dessert of Florida. Here’s what you need to bring this sweet-and-tangy treat to your dessert table.


Ingredients:

  • 1 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1 cup slivered almonds, toasted, divided (I only toasted the ones used as a garnish)
  • 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 (zest)
  • Dash salt
  • 1 egg yolk
  • 1 3/4 cups miniature marshmallows
  • 4 1/2 teaspoons butter
  • 1/2 cup heavy whipping cream


Directions:

  • Combine the flour, brown sugar and 1/2 cup almonds in a food processor.  Process until well blended.  Add melted butter and honey and pulse until the mixture crumbly but holds together if pinched.  Press mixture onto the bottom and up the sides of a greased 9-inch pie plate.  Bake for 8 minutes at 350 degrees.  Cool on a rack while preparing the lime filling.
  • In a medium mixing bowl, combine the sweetened condensed milk, 5 ounces of cream cheese, lime juice, lime zest, salt and egg yolk.  Beat on low speed until combined.  Bake for 15-20 minutes or until center is almost set.  Cool on a rack, then refrigerate.
  • In a small deep mixing bowl, combine the marshmallows and butter.  Microwave on 50% power for 30 seconds.  Stir and repeat until mixture is completely melted.  Add remaining 3 ounces of cream cheese and whipping cream.  Beat until smooth.  Cover and refrigerate until chilled.  
  • Beat marshmallow mixture until light and fluffy.  Spread over pie; sprinkle with remaining toasted almonds.

 

Recipe and photo by Tricia Buice

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