Real Recipes From Real Home Cooks ®

mango-swirl key lime pie in coco-macadamia crust

Recipe by
Suzanne Banfield
Basking Ridge, NJ

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

  • 2 oz
    dried mango
  • 1 1/2 c
    gluten-free cornflakes
  • 1 c
    dry-roasted macadamia nuts
  • 1 c
    unsweetened coconut flakes
  • 2 Tbsp
    granulated sugar
  • 1/4 c
    butter, melted
  • 1 c
    plus 2 tablespoons key lime juice, divided use(shake really well before measuring)
  • 2 Tbsp
    water
  • 2 lg
    egg whites
  • 5 lg
    egg yolks
  • 2 can
    (14-ounce) sweetened condensed milk
  • 1 md
    lime, zested
  • fresh papaya and fresh mango to serve, optional

How To Make mango-swirl key lime pie in coco-macadamia crust

  • 1
    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.
  • 2
    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.
  • 3
    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
  • 4
    Serve each slice with pieces of fresh papaya and mango, if desired.

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