This is one of the easiest pies you will ever make from scratch.  Best of all, its preparation is simpler with the help of two dessert-savvy friends! Key lime pie is best made with condensed milk, however if you plan on making the curd without it (like we did, oops!), stock up on a carton of eggs in advance. 
Perfect for pi day, this marshmallow-citrus tart has the key to our hearts. 

Marshmallow Key Lime Pie
Crust
1/2 cup Graham Cracker Crumbs
Melted Margarine
Bit of grated ginger (optional)

Curd
Juice and zest of 2 limes
1/2 cup sugar
3 eggs + 1 yolk
6 tbsp margarine or butter
 
Topping
1 jar of fluff
Bit of water
1 egg white

Prepare the crust by combining graham cracker crumbs with margarine and ginger until coated and moist. Press into a round pie dish and bake in the oven at 350 degrees for about 10 minutes. Should smell heavenly.

Meanwhile, combine all ingredients for the curd in a small pot over medium heat. Do not boil, stir constantly until mixture becomes thick and the edges start to coagulate.

Let crust cool completely and strain lime mixture through a sieve. Allow it to cascade evenly into the crumb base. Bake for 8 mins.

Meanwhile, prepare topping by whisking together Fluff, water, egg white. Allow pie to cool again. Drape topping over the lime filling and bake at 375 for 2-4 minutes, until marshmallow begins to brown.  

If it were up to us, we would have more than 3.14159265 slices of this pie. 

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