Best 5 Marshmallow Almond Key Lime Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Boasting a graham cracker crust, the best marshmallow almond key lime pie recipes combine the creamy goodness of key lime with the gooey sweetness of marshmallows and the nutty flavor of almonds. Whether you're a fan of classic pies or looking to try something new, this delightful dessert is sure to satisfy your sweet tooth and leave you craving more.

Here are our top 5 tried and tested recipes!

MARSHMALLOW-ALMOND KEY LIME PIE



Marshmallow-Almond Key Lime Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 587 calories, Fat 35g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 235mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 2g fiber), Protein 12g protein.

KEY LIME PIE WITH ALMOND CRUMB CRUST



Key Lime Pie with Almond Crumb Crust image

Categories     Side     Bake     Lime     Almond     Chill

Yield Makes 6 to 8 servings

Number Of Ingredients 11

For crust
1 cup zweiback crumbs or graham cracker crumbs
2/3 cup blanched almonds, toasted lightly, cooled completely, and ground fine in a food processor
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
For filling
3 large eggs, separated, the whites at room temperature
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice (available bottled at specialty food shops) or fresh lime juice (about 3 limes)
1/3 cup sugar
Special equipment: 10-inch pie plate

Steps:

  • Preheat the oven to 350°F, with the rack in the middle.
  • In a medium bowl, combine well the crumbs, almonds, butter, and sugar. Press the mixture onto the bottom and up the side of a 10-inch pie plate. Bake the shell for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
  • In a large bowl, beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the cooled shell and chill the pie for 1 hour.
  • Preheat the oven to 350°F. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY



Key Lime Pie With Toasted Marshmallow Meringue Recipe by Tasty image

Here's what you need: graham crackers, butter, brown sugar, eggs, lime zest, condensed milk, vanilla ice cream, key lime juice, light corn syrup, sugar

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
lime zest, to taste
14 oz condensed milk, 1 can
½ pt vanilla ice cream
½ cup key lime juice
1 tablespoon light corn syrup
1 cup sugar

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
  • Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
  • Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
  • Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
  • Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
  • While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
  • Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
  • Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 0 grams, Protein 11 grams, Sugar 56 grams

PHOENICIAN'S KEY LIME PIE



Phoenician's Key Lime Pie image

When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend's best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!!

Provided by Arlette Therese Abdallah

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 10h45m

Yield 8

Number Of Ingredients 10

⅔ cup toasted slivered almonds
1 cup graham cracker crumbs
¼ cup white sugar
1 pinch salt
¼ cup butter, melted
4 egg yolks
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
¾ cup cold heavy cream
½ teaspoon grated lime zest

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
  • Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
  • While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.
  • Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 47.3 g, Cholesterol 164.9 mg, Fat 26.9 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 177.3 mg, Sugar 36.6 g

KEY LIME PIE WITH ALMOND CRUMB CRUST



Key Lime Pie with Almond Crumb Crust image

Categories     Egg     Dessert     Bake     Kid-Friendly     Lime     Almond     Chill     Gourmet     Small Plates

Number Of Ingredients 9

For the crust
1 cup zweiback crumbs or graham cracker crumbs
2/3 cup blanched almonds, toasted lightly, cooled completely, and ground fine in a food processor
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
3 large eggs, separated, the whites at room temperature
a 14-ounce can sweetened condensed milk
1/2 cup Key lime juice (available bottled at specialty food shops) or fresh lime juice (about 3 limes)
1/3 cup sugar

Steps:

  • Make the crust:
  • In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
  • In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

Tips:

  • For the best results, use fresh key limes. If you can't find key limes, you can substitute regular limes, but the flavor will be slightly different.
  • To make the graham cracker crust, you can use a food processor or a rolling pin. If you're using a food processor, pulse the graham crackers until they're fine crumbs. If you're using a rolling pin, place the graham crackers in a plastic bag and crush them with the rolling pin.
  • When making the filling, be sure to beat the egg whites until they're stiff peaks. This will help the filling to be light and fluffy.
  • To make the meringue topping, be sure to beat the egg whites until they're stiff peaks. This will help the meringue to be light and fluffy.
  • When baking the pie, be sure to place it in the center of the oven. This will help the pie to bake evenly.
  • Let the pie cool completely before serving. This will help the filling to set.

Conclusion:

This marshmallow almond key lime pie is a delicious and refreshing dessert that is perfect for any occasion. The combination of the tart key lime filling, the sweet marshmallow topping, and the crunchy almond crust is simply irresistible. If you're looking for a delicious and easy-to-make pie, this is the recipe for you.

Related Topics