Key Lime Marshmallow Pie

Here is another festive favourite.  It has a bright fresh taste with just the right amount of citrus zest and bite.


  • Ginger Biscuits (Ginger Snaps) 300g
  • Butter 150g melted
  • Condensed Milk 397g-400g tin
  • Eggs 3 medium yolks
  • Limes 4 (juice and zest)
  • Mini Marshmallows 100 g


  • Pre-heat the oven to 160C/320F (or 140C fan oven). Grind biscuits to crumbs in a food processor or mash with mortar-pestle. Mix with the melted butter and press into the base and sides of 8 inch loose bottom baking tin or pie pan. Bake for 10 minutes. Remove and let cool.
  • Zest and juice limes, and reserve a small amount of zest. Whisk the egg yolks in a large bowl (about 1 minute with electric mixer or 5 by hand whisk).  Stir in condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3-4 minutes. Pour the mixture into the base and bake for 12 minutes. Remove from oven and cover evenly with the marshmallows and return to oven until marshmallows begin to brown (3-5 minutes).
  • Remove and allow to cool thoroughly.
  • Before serving sprinkle with reserved lime zest.

For a less dense and less sugary alternative, omit the marshmallow topping and bake for 15 rather than 12 minutes, and serve with whipped cream topping after cooling.

Hope you enjoy it.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s