Mango Lime Cream Pie

Emeril's Recipe..Sounds SOOO GOOD! Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 4 hours Cook Time: 15 minutes Yield: 1 (10-inch) pie, 8 to 10 servings

• Ready In: 25 mins
• Serves: 8-12

Ingredients

• 1 1⁄2 cups graham cracker crumbs
• 1  cup mango puree
• 1⁄4 cup fresh lime juice
• 1 1⁄2 teaspoons unflavored gelatin (one-half 1/4-ounce envelope)
• 12  ounces cream cheese, softened
• 1⁄2 cup unsalted butter, softened
• 1⁄2 cup confectioners' sugar
• 2 1⁄4 teaspoons  finely grated lime zest
• 2  cups  cold heavy cream
• 2  firm-ripe mangoes, peeled, seeded and sliced, garnish

Directions

1. Preheat the oven to 350 degrees F. Line the bottom of a 10-inch springform pan with parchment paper and set aside.
2. In a bowl, combine the graham crackers with 1/4 cup of the mango puree and mix well. Press firmly into the bottom of the prepared pan and bake until firm, 10 to 15 minutes. Cool completely on a wire rack.
3. In a small saucepan, heat the lime juice and gelatin over low heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.
4. In the bowl of a mixer fitted with a paddle attachment, cream together the cream cheese, butter, sugar, and lime zest until light and fluffy. Add the softened gelatin and remaining 3/4 cup mango puree and mix to combine.
5. In a clean bowl, whip the cream until soft peaks form. Using a rubber spatula, fold into the mango mixture and pour over the crust, smoothing the top. Cover with plastic wrap and refrigerate until firm, at least 4 hours.
6. To serve, slice and garnish each serving with 2 mango slices.