Mango-Swirl Key Lime Pie in Coco-Macadamia Crust

Suzanne Banfield


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.

☆☆☆☆☆ 0 votes
20 Min
1 Hr 20 Min


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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
2 large
egg whites
5 large
egg yolks
2 can(s)
(14-ounce) sweetened condensed milk
1 medium
lime, zested
fresh papaya and fresh mango to serve, optional

How to Make Mango-Swirl Key Lime Pie in Coco-Macadamia Crust


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

Printable Recipe Card

About Mango-Swirl Key Lime Pie in Coco-Macadamia Crust

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Wheat Free

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