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Amberly Vahn

Refreshing Mango Key Lime Pie

This Mango Key Lime Pie combines the tartness of key limes with the sweetness of ripe mangoes for a refreshing holiday dessert.
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Prep Time 1 minute
Cook Time 20 minutes
Total Time 3 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 cup fresh key lime juice (about 20 key limes)
  • 1 cup ripe mango puree (about 2 ripe mangoes)
  • 1 can sweetened condensed milk (14 ounces)
  • 4 large egg yolks
  • Zest of 4 key limes
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Lime slices and mango wedges for garnish

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven
  • Refrigerator

Method
 

  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated and press into a 9-inch pie dish. Bake at 350°F for 10 minutes.
  2. In another bowl, whisk together the sweetened condensed milk, egg yolks, and key lime juice until combined. Fold in the mango puree and lime zest.
  3. Pour the filling into the baked crust, smoothing the top with a spatula. Bake at 350°F for 15-20 minutes until edges are set with a slight jiggle in the center.
  4. Let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Whip the heavy cream with powdered sugar until soft peaks form, then spread over the cooled pie and garnish.

Notes

Key for achieving the best texture is allowing the pie to chill adequately. A slight jiggle in the center is desirable before cooling.