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
1/2 cup Graham Cracker Crumbs
Bit of grated ginger (optional)
Juice and zest of 2 limes
1/2 cup sugar
3 eggs + 1 yolk
6 tbsp margarine or butter
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.blog comments powered by Disqus