Mango Key Lime Pie

Calypso Restaurant Copycat Recipe

Makes 12 servings

Graham Cracker Crust:
1 3/4 cups graham cracker crumbs
1/3 cup confectioners' sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted and cooled

Mango Key Lime Filling:
1/3 cup plus 1 tablespoon pureed fresh mango
6 large egg yolks
1/2 cup fresh Key lime juice, divided
2 (14 oz.) cans sweetened condensed milk
1/2 cup diced  fresh mangos
3 cups whipped cream or froze nondairy whipped topping, defrosted

To make crust: Preheat oven to 350 degrees In a large bowl, combine cracker crumbs, sugar and cinnamon well. Drizzle butter over all and mix thoroughly. Press evenly onto bottom and side of a 10-inch pie plate. Bake in center of oven about 6 minutes, or until just set. Remove to a wire rack to cool completely. Reduce oven heat to 325 degrees.

To make filling: In a food processor fitted with metal blade, process pureed mango, egg yolks, half the lime juice and milk until well mixed. Add remaining lime juice and process briefly. Take cover off and swish in diced mangos with a spatula.

Pour mixture carefully into cooled crust. It will fill it with a slightly rounded top. Bake in center of oven 20 to 25 minutes, or until firm in center. Remove to a wire rack to cool completely. (This is even better if refrigerated for several hours or overnight.) Serve each piece with about 1/4 cup whipped cream or whipped topping.

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