Marshmallow-Almond Key Lime Pie

By carvalhohm

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 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Place flour, brown sugar and 1/2 cup almonds in food processor. Cover and process until blended. Add melted butter and honey; cover and process until crumbly. Press onto bottom and up sides of greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on wire rack.

In 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 wire rack.

In large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat and transfer to 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.

Serves 8

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.