Ingredients
1 cup all-purpose flour3 tablespoons brown sugar1 cup slivered almonds, toasted, divided1/4 cup butter, melted1 tablespoon honey1 package (8 ounces) cream cheese, softened, divided1 can (14 ounces) sweetened condensed milk1 tablespoon grated Key lime peel1/2 cup Key lime juiceDash salt1 large egg yolk1-3/4 cups miniature marshmallows4-1/2 teaspoons butter1/2 cup heavy whipping cream
Preparation
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.
