Creamy Mango Key Lime Pie Food

MANGO-KEY LIME TART

Steps:

• Preheat oven to 350 degrees. Finely grind crackers with sugar in a food processor (you should have about 1 1/4 cups). Add butter and pulse until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; press into bottom and up sides. Place pan on a baking sheet and bake until crust is fragrant and slightly darker, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
• Meanwhile, puree mangoes in food processor and strain through a coarse sieve. In a bowl, whisk together 1 1/4 cups strained mango puree, condensed milk, lime zest and juice, yolks, and salt. Pour into crust. Bake until filling is set around edges but still slightly loose in center, about 25 minutes.
• Let tart cool on a wire rack 1 hour; then refrigerate until chilled, at least 2 hours and up to overnight. Serve, with whipped cream and diced mango on the side.

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.

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 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.

MANGO KEY-LIME PIE WITH COCONUT MERINGUE

Steps:

• BROWN SUGAR CRUST PREPARATION: Preheat oven to 350ºF. 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 for just a few seconds.
• Pour the mixture into the prepared pie shell and bake at 350ºF. for about 15-20 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 add cream of coconut 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 if you like.
• NOTE: To make *mango purée, peel and remove the pit of two ripe mangos, cut into pieces and place them in a blender or food processor with the juice of 1/2 lemon and 2 tablespoons sugar, (for sweetness if you like).
• Blend until smooth. It keeps covered and chilled for 3 days (or frozen in a container).
• Another option is to make the coconut-key lime pie omitting the mango, and just with the lime and coconut flavors combined is excellent, too.

OH SO CREAMY AND FLUFFY KEY LIME PIE

Steps:

• CRUST:.
• Preheat oven to 350.
• Combine all the ingredients and then press onto the bottom and up the sides of a 9" glass pie plate.
• Bake for 8 minutes or until golden.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• *~OR Use a store bought deep dish graham cracker crust~*.
• FILLING:.
• Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.
• In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).
• Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.
• Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.
• Remove from oven. Cool and refridgerate until firm, at least 4 hours.
• TO SERVE:
• Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.
• GF VARIATION:
• Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)
• Continue with directions above.