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.
Heat 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.
When 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.
In 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
Serve each slice with pieces of fresh papaya and mango, if desired.