MANGO KEY LIME PIE
From the Florida Keys to our local newspaper a couple years back. The recipe was submitted by Chef Cox of the Old Calypso House.
Provided by Judith N.
Categories Pie
Time 32m
Yield 1 10 inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree.
- Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
- Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
- Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.
MANGO KEY LIME PIE RECIPE - (4/5)
Provided by marinad
Number Of Ingredients 9
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
I love Key lime pies and I also love mangos, so I thought why not combine the two? This pie ended up being so good and refreshing. It's not too tart and the flavors really balance each other out.
Provided by Leah Stacey
Categories Pies
Time 10m
Number Of Ingredients 7
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 TART
Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes, or even lemons!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 9
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.
KEY LIME CREAM PIE
I am very proud of this luscious no-bake beauty. It's so cool and refreshing-perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. -Shirley Rickis, Lady Lake, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.
Nutrition Facts : Calories 646 calories, Fat 52g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 252mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 8g protein.
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KEY LIME PIE WITH MANGO SAUCE - BARBARA BAKES™
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- Crust: Preheat oven to 350°. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- Filling: In a large mixing bowl, beat the egg yolks until they are light yellow. Gradually beat in sweetened condensed milk until thickened. Gradually add lime juice and beat until smooth. Stir in sour cream and zest. Pour into cooled pie crust. Bake 15 minutes. Remove from oven.
- Meringue: In a mixing bowl with an electric mixer, beat the egg whites and salt until foamy. Add the cream of tartar and beat until soft peaks form. Add the sugar 1 tablespoon at a time, and beat until stiff, glossy peaks form.
- Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Use the back of a spoon to create peaks and swirls.
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