Mango lime pie

Mango lime pie!

Wow, being stuck in the house because of record breaking outdoor temps STINKS!  I guess I could clean or paint or busy myself with some other domestic activity like reorganizing the closet…NO THANK YOU!  Instead I think I will get my hiney in the kitchen and whip up something new!  What should I make??  Well, my sweet tooth is really kickin right now, so how about a pie??  Oh, a key lime pie sounds so0oo good, but I only have 3 limes in the house…and not key limes!  Problem?  Nah!  I have my usual stash of ripened champagne mangos, so lets see if mango lime pie soothes that aching tooth!

This post is 16 hours and 2 slices of pie later…I can’t seem to keep myself out of that darn pie!  The texture is soft and creamy and the flavor is sweet, yet perfectly tart!  I am thrilled with the result and am looking forward to having another slice after dinner tonight!  In the meantime, you can find me working it off on the elliptical downstairs!

FYI–this pie is even better second day, so make it well ahead of time for the best flavor!

Bon Appetit!

Mango lime pie

Servings:  8

  • 2 eggs
  • 2-3 large and juicy limes
  • 2 large mangos or 3 champagne mangos, ripened and cubed
  • 2 14 oz cans sweetened condensed milk
  • 1 1/2 c graham crackers, crushed
  • 4 T butter, melted
  • 1/2 c sugar
  • 1 c sour cream–I used tofutti sour cream
  • zest from 1 lime
  • 2-3 T powdered sugar
  • PAM cooking spray

Preheat oven to 375 degrees F.

In a bowl, mix the crushed graham crackers, butter, and sugar together.  Spray a 9 ” pie pan with PAM.  Using your fingers, pat the cracker mix to line the bottom and half way up the sides of the pan.  Bake for 20 minutes, or until nicely browned.  Remove from oven and cool to room temp.  Lower the oven temp to 325 degrees F.

While the crust is cooking, put the mango cubes in a blender or food processor and puree until smooth.  Put the puree in a liquid measuring cup and then squeeze the limes in with the mango puree until you have added enough lime juice to have 1 c of liquid.  Put the fruit puree into a medium bowl, mix in the evaporated milk and eggs.

Once the crust is at room temp, put the fruit puree into the pie shell and bake for 20-25 minutes–until the pie is firm.  Allow the pie to cool.

While the pie is cooling, mix together the lime zest, powdered sugar, and sour cream in a small bowl.  Taste and add more powdered sugar as needed to achieve the sweetness that you desire.  Once the pie has cooled, put a layer of the sour cream mix on top of the pie.  Garnish with a fresh slice of mango and more lime zest.



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