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Kiri Marshmallow Almond Lime Pie

  • 5-6 people


  • 13 Kiri square portions, softened, divided
  • 1 cup all-purpose flour
  • 3 tbsps. brown sugar
  • 1 cup slivered almonds toasted, divided
  • ¼ cup butter melted
  • 1 tbsp. honey
  • 1 can sweetened condensed milk
  • ½ cup lime juice
  • 1 tbsp. grated lime zest
  • Pinch of salt
  • 1 egg yolk
  • 1 ¾ cups of mini marshmallows
  • 4 ½ tsps. butter
  • ½ cup whipping cream



  1. Combine the flour, brown sugar and 1/2 cup of almonds in a food processor. Process until well blended.
  2. Add melted butter and honey, and pulse until the mixture is crumbly but holds together if pinched.
  3. Press the mixture onto the bottom and up the sides of a greased pie plate.
  4. Bake for 8 minutes at 180 degrees. Cool on a rack while preparing the lime filling.
  5. In a medium mixing bowl, combine the sweetened condensed milk, 150g of Kiri cheese, lime juice, lime zest, salt and egg yolk. Beat on low speed until combined.
  6. Bake for 15-20 minutes or until the center is almost set. Cool on a rack, then refrigerate.
  7. In a small deep mixing bowl, combine the marshmallows and butter. Microwave on 50% power for 30 seconds. Stir and repeat until the mixture is completely melted. Add the remaining Kiri cheese and whipping cream and beat until smooth.
  8. Cover and refrigerate until chilled.
  9. Beat the marshmallow mixture until light and fluffy. Spread over the pie; sprinkle over the remaining toasted almonds.