Creamy Mango Key Lime Pie Food

MANGO KEY-LIME PIE WITH COCONUT MERINGUE

Steps:

• Brown Sugar Crust Preparation:
• Preheat oven to 350 degrees F.
• Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.
• Mango Key Lime Filling Preparation:
• Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.
• Coconut Meringue Preparation:
• Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut.

CREAMY MANGO KEY LIME PIE

Steps:

• 1. Sliced and cut mango into chunks. Place in a food processor or blender and puree till smooth.
• 2. In a medium bowl combine the condensed milk, key lime juice (if you like a bit more tang then add the 2/3 cup of juice if you like it more mild then just use 1/2 cup), mango puree, and cool whip till blended. You can use a whisk or hand held beaters on low.
• 3. Pour the mixture into a 9 inch shortbread or graham cracker crust. Cover and refrigerate for at least 4 hours. When ready to serve sprinkle the lime zest on top and garnish with some whipped cream and a thin lime slice.

MANGO KEY LIME PIE RECIPE - (4/5)

Steps:

• Preheat oven to 350. In a nine-inch pie pan, stir together the graham-cracker crumbs, sugar and coconut. Drizzle with the melted butter and stir with a fork to combine. Press the mixture firmly along the bottom and sides of the pan to form a crust. Place in the oven and bake for 10 minutes. Place on cooling rack. Mix mango puree, lime juice, condensed milk and egg yolks until smooth. Pour the filling into the baked pie crust and bake for 15 minutes. The filling wil still be a little bit wiggly in the middle but it will set as the pie is chilling. Place on wire rack until cool enough to put in the fridge. Chill at least eight hours. When you are ready to serve the pie, whip the cream with the vanilla extract and add icing sugar to taste. Top each slice with a dollop of whipped cream.