mango-swirl key lime pie in coco-macadamia crust

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

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