Prep 35 mins
Cook 45 mins
This is a very special pie with an exquisite taste. We enjoyed it very much. (Recipe by Ms. Foster, from Atlanta, Georgia.)
BROWN SUGAR CRUST
- 2 1⁄2 cups all-purpose flour
- 3⁄4 cup dark brown sugar (I use Splenda)
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, cold
MANGO KEY-LIME FILLING
- 4 egg yolks, beaten
- 1 (13 ounce) can sweetened condensed milk (I use low-fat)
- 3 tablespoons cornstarch
- 1⁄2 cup lime juice
- 1⁄2 cup mango, puree*
- 1 teaspoon lime zest, grated
- 4 egg whites
- 1⁄4 teaspoon cream of tartar
- 9 tablespoons sugar (I use Splenda Blend)
- 1 tablespoon cream of coconut (I use Coco Lopez)
- 1⁄3 cup coconut, toasted (optional)
- 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.