Mango Key Lime Pie

Mango Key Lime Pie. Photo by lulub1983

For the Graham cracker crust
2 cups graham cracker crumbs
1/3 cup confectioners’ sugar
1/2 teaspoon cinnamon
6 tablespoons butter, melted and cooled

For the Filling
1/3 cup mango, pureed
6 egg yolks
1/2 up key lime juice
2 (14 ounce) cans sweetened condensed milk
1/2 cup mango, diced
3 cups whipped cream

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.

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One comment

  1. Can you tell me if Anita and Kutchie Pelaez’s key lime pies are as good as everyone seems to think that they are. That’s all we hear about around here in Dallas and before we order a few we want to be sure that we’re not getting a pig in a poke you understand.

    We sure enough love us some good key lime pie. We be appreciating any information you can give us.

    Thanks man,


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