Key Lime Pie With Toasted Marshmallow Meringue Recipe By Tasty Food

KEY LIME MARSHMALLOW MERINGUE TARTS

Steps:

• In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool on wire racks., In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to baking sheets., Bake at 325° for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.

MARSHMALLOW-ALMOND KEY LIME PIE

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.

KEY LIME PIE WITH MARSHMALLOW MERINGUE

Steps:

• 1. First three ingredients; crushed crackers, butter & brown sugar. Mix well. Place in pie pan and pressing firmly, build the crust. Place in refrigerator.
• 2. Separate eggs, reserving whites for later. Whip the yolks and the zest of one lime.
• 3. Add in the condensed milk and continue to whip. Add the key lime or lime juice. Add in softened ice cream and stir till smooth. Pour into crust and bake at 350 for 20 minutes.
• 4. While pie is baking; whip the eggs whites and corn syrup on medium to high. Gradually add in the sugar as you go. These will be very fluffy with a marshmallow texture. Add to the pie and bake for an additional 10 minutes.
• 5. Refrigerate for a minimum of one hour. Best at 4 hours or more.