Key lime pie with coconut marshmallow 'meringue'
1 graham cracker piecrust
2 cans (20 oz. each) key lime pie filling
2 cups mini marshmallows
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3 tablespoons unsweetened grated coconut
Makes 8 to 10 servings.
Preheat oven to 375 degrees.
Spoon pie filling into piecrust. Spread marshmallows evenly over filling and sprinkle with coconut. Bake about 15 minutes or until marshmallows and coconut are lightly browned. Remove pie from oven and cool on rack. Refrigerate at least 4 hours before serving. A quick and easy twist on egg white-based meringue, the marshmallow-and-coconut combo that tops this pie is addictive. Substitute chocolate pie filling if desired. Cost of pie is about $3.50.