Marshmallow-Almond Key Lime Pie

• 1 cup all-purpose flour
• 3 tablespoons brown sugar
• 1 cup slivered almonds, toasted, divided
• 1/4 cup butter, melted
• 1 tablespoon honey
• 1 package (8 ounces) cream cheese, softened, divided
• 1 can (14 ounces) sweetened condensed milk
• 1 tablespoon grated Key lime peel
• 1/2 cup Key lime juice
• Dash salt
• 1 large egg yolk
• 1-3/4 cups miniature marshmallows
• 4-1/2 teaspoons butter
• 1/2 cup heavy whipping cream

1. Preheat oven to 350u0b0. 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 8-10 minutes or until lightly browned. Cool on a wire rack.
2. 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 15-20 minutes or until center is almost set. Cool on a wire rack.
3. 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.
4. Beat chilled marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Refrigerate until serving.

flour, brown sugar, slivered almonds, butter, honey, cream cheese, condensed milk, lime peel, lime juice, salt, egg yolk, marshmallows, butter, heavy whipping cream

Taken from www.tasteofhome.com/recipes/marshmallow-almond-key-lime-pie/ (may not work)