Best 3 Marshmallow Almond Key Lime Pie Recipes

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Indulge in a symphony of flavors with our delectable Marshmallow Almond Key Lime Pie. This no-bake pie is a delightful blend of tangy key lime, creamy marshmallow, and crunchy almonds, all enveloped in a graham cracker crust. The marshmallow almond filling is light and fluffy, with a hint of sweetness that perfectly complements the tartness of the key lime juice. The almond crust adds a nutty crunch that elevates the overall texture. This recipe also includes a variation for a gluten-free version, ensuring everyone can enjoy this refreshing dessert. Additionally, we have included a step-by-step video tutorial to guide you through the process, making it easy for bakers of all skill levels to create this culinary masterpiece.

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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

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 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:

  • Use fresh key limes. Key limes have a more intense flavor than regular limes, which will give your pie a brighter, more vibrant taste.
  • Don't overbeat the egg whites. Overbeaten egg whites will make your meringue tough and rubbery. Beat them until they are stiff peaks but not dry.
  • Toast the almonds. Toasting the almonds will bring out their flavor and make them more fragrant.
  • Use a good quality marshmallow creme. The marshmallow creme is a key ingredient in this pie, so it's important to use a good quality one. Look for a creme that is thick and fluffy, and that has a strong marshmallow flavor.
  • Chill the pie before serving. This will help the pie to set and will make it easier to slice.

Conclusion:

This marshmallow almond key lime pie is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be made ahead of time, making it a great option for busy hosts. With its creamy filling, toasted almonds, and fluffy meringue, this pie is sure to be a hit with everyone who tries it.

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