*This post was created in collaboration with Great Lakes Gelatin. All words, images, and opinions are my own.
As much as I love the winter, just about this time of year it starts to become unbearably cold, and I can’t help but daydream about the warm, sunny days ahead. Since I’m not able to pack up and go on a tropical vacation right now, I decided to create a pie that would transport me instead. With the bright citrus flavors of a traditional key lime pie this dessert is cool, creamy and oh so refreshing! It also has an added kick of citrus and amino acids from Great Lakes Gelatin’s Lemon + Lime Collagen Hydrolysate (my new fave flavor).
I’m all about a tart and sweet citrus dessert, and the combination of freshly squeezed lemon and lime juices along with Great Lakes Gelatin’s Collagen give this filling a perfectly balanced bite that lets those crisp citrus notes shine! It’s also easy as pie to put together. The pie crust is just graham crackers, salt and butter, and the filling can be whipped up right in your blender to save on time and cleanup. If you want to make your pie extra adorable and impressive, I’ve even included a tutorial for these naturally colored frog marshmallows that were made with Great Lakes Gelatin’s Grass Fed Beef Gelatin. Using the template they are WAY easier than they look, but that can be our little secret :).
Ingredients: (makes 1 9″ pie, 8 servings)
Cinnamon Graham Cracker Crust:
12 sheets cinnamon graham crackers
1/2 cup unsalted butter, melted
1/8 tsp salt
Lemon Lime Collagen Cream Filling :
2 14oz cans sweetened condensed milk
The juice of 2 medium limes (about 6-8 TB)
The juice of 1 1/2 medium lemons (about 6-8 TB)
4 scoops Great Lakes Gelatin Lemon + Lime Collagen Hydrolysate
4 large egg yolks
Template (print to the size you’d like for your marshmallows – I usually do btwn 2-4 inches)
Marshmallow Coating Powder (2 TB corn starch and 1/4 cup powdered sugar, combined)
1/3 cup cold water
1 TB Great Lakes Gelatin Beef Gelatin
3/4 cup granulated sugar (I like to use super fine or caster sugar so it dissolves easily)
3 TB light corn syrup
1/4 cup cold water
1/2 -1 tsp vanilla extract (start with 1/2 and taste before adding more)
1-2 tsp matcha, spirulina, or pandan leaf powder (to color the frogs. You can also use 1-2 drops of green icing gel coloring)
2 TB dark chocolate chips or melting wafers
1/4 cup white chocolate chips/wafers
1/8 cup pink melting wafers* (optional, to add cheeks)
- Preheat the oven to 350°F. Use a food processor or blender to grind the graham crackers into crumbs. Transfer the crumbs to a mixing bowl and stir in the butter and salt until evenly combined.
- Place the crust mixture in a 9″ pan and press firmly into the bottom and up the sides of the pan (the back of a spoon or measuring cup helps with this). Bake for 8-10 minutes or just until the edges of the crust are starting to brown.
- Allow the crust to cool while working on the filling.
- Combine all of the filling ingredients in a high speed blender and blend on medium low for 1 minute until thoroughly combined. Pour the filling into your prepared crust and give the pie a couple of taps on the counter to remove any air bubbles.
- Bake for 15-18 minutes or until the top is mostly set with just a little jiggle.
- Remove from the oven, and let the pie cool completely before transferring to the refrigerator for at least 2 hours or overnight to cool and set completely.
- While you are waiting on the pie you can work on the marshmallows! Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.
- In a small saucepan, combine the sugar, ¼ cup water, and light corn syrup. Stir, and cook over medium heat until the sugar dissolves.
- Turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.
- With the mixer on low, slowly (and carefully) pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract and natural coloring of choice, and whip just until it is incorporated.
- Divide the marshmallow fluff between 2 piping bags – 1 fitted with a #1A piping tip and 1 with a #3 or 4 piping tip.
- Line a baking sheet with wax paper and dust with the coating powder (this prevents the marshmallow from sticking). You can place the template underneath the wax paper, as a guide.
- Begin by piping the bodies of the frogs with the larger tip. Then go back and pipe the eyes and legs (following the shapes on the template). You can use a little warm water to smooth out any bumps (simply dip a clean finger into a mug with a little warm water and tap down on any areas that need fixed.You don’t want too much water on the marshmallows, so I like to keep a paper towel nearby.)
- Allow the frogs to set for at least 4 hours or overnight. To make the faces you can melt the chocolate and either draw the designs directly on top of the marshmallows (once they are set), or make the eyes and smiles on wax paper and transfer them to the tops of the frogs while they are still sticky.
- When you are ready to decorate and eat the pie, carefully remove the frogs from the wax paper. You can use more coating powder on any sticky areas.
- Pipe or dollop whipped cream on top of your pie, add the frogs and enjoy!
Leftover pie (without whipped cream) can be loosely covered and stored in the refrigerator for about 3 days or wrapped tightly and frozen to store longer. Please let me know if you try this tutorial, I would love to see your version :).