mango-swirl key lime pie in coco-macadamia crust
This remake of a classic will instantly transport you to a tropical paradise. It’s got sweet, tart and fruity flavors, a dreamy, creamy texture and a fun crunch from the crust. The coconut-macadamia-cornflake crust is unusual and really makes the pie. Serve it with slices of fresh papaya and mango to make it extra special. This pie is best when you've had a chance to refrigerate it overnight.
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr 20 Min
method
Bake
Ingredients For mango-swirl key lime pie in coco-macadamia crust
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2 ozdried mango
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1 1/2 cgluten-free cornflakes
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1 cdry-roasted macadamia nuts
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1 cunsweetened coconut flakes
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2 Tbspgranulated sugar
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1/4 cbutter, melted
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1 cplus 2 tablespoons key lime juice, divided use(shake really well before measuring)
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2 Tbspwater
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2 lgegg whites
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5 lgegg yolks
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2 can(14-ounce) sweetened condensed milk
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1 mdlime, zested
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fresh papaya and fresh mango to serve, optional
How To Make mango-swirl key lime pie in coco-macadamia crust
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1Heat oven to 350 degrees F. Put the dried mango in a small saucepan and cover with cold water. Bring to a boil; cover and simmer for 20 minutes or until fruit is very soft. While mango is simmering, use a food processor to grind cornflakes, nuts and coconut to a fine crumb. Pulse in sugar and butter. Press crumb mixture on bottom and up the sides of a 9-inch glass pie plate. Bake for 8-10 minutes or until just turning golden brown.
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2When mango is soft, place it in the food processor with 2 tablespoons key lime juice and water. Process until fruit is creamy. Add in egg whites, pulse until combined.
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3In medium bowl, beat egg yolks and sweetened condensed milk at high speed for about 3 minutes, or until very thick and creamy. Slowly add the remaining 1 cup of key lime juice and lime zest; beat for 3 additional minutes. Pour mixture into pie crust and drop spoonfuls of papaya mixture over the top. Use a knife to swirl the papaya throughout the pie. Bake 45-50 minutes or until knife blade inserted in center comes out mostly clean – there will still be a little softness in the center. Remove pie from oven to a cooling rack to cool completely (takes about an hour). Refrigerate for at least 4 hours (or overnight) before serving
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4Serve each slice with pieces of fresh papaya and mango, if desired.
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