Marshmallow-Almond Key Lime Pie

For the Crust: – 1 1/2 cups graham cracker crumbs – 1/2 cup ground almonds – 1/2 cup melted butter – 1/4 cup sugar

For the Filling: – 1 can (14 ounces) sweetened condensed milk – 1/2 cup key lime juice (freshly squeezed if possible) – 1 teaspoon key lime zest – 3 egg yolks

Preheat the oven: – Preheat your oven to 350°F (175°C).

Make the Crust: – In a bowl, combine graham cracker crumbs, ground almonds, melted butter, and sugar. – Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust.

Prepare the Filling: – In a mixing bowl, whisk together sweetened condensed milk, key lime juice, key lime zest, and egg yolks until well combined. – Pour the filling into the cooled crust.

Make the Marshmallow Topping: – In a heatproof bowl, warm the marshmallow fluff in the microwave for about 20 seconds to make it easier to spread. – Spread the marshmallow fluff evenly over the top of the pie.

Garnish and Chill: – Sprinkle the toasted almonds over the marshmallow topping for garnish. – Allow the pie to cool to room temperature, then refrigerate for at least 2 hours or until it's well-chilled before serving.

Serve and Enjoy: – Slice the pie and serve chilled. Enjoy the delicious combination of key lime, marshmallow, and almond flavors!

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