A tart, creamy key lime pie with a graham cracker crust crowned with a light as air meringue and served with a sweet mango sauce.
Today I’m sharing a recipe with Never Enough Thyme readers as well as mine. Lana is recuperating from back surgery, so I volunteered to create and share a wonderful southern recipe. If you haven’t visited Never Enough Thyme yet, you need to stop by and checkout Lana’s great recipes with her special southern flare.
My husband and I recently spent a fabulous week in the British Virgin Islands on the Island of Tortola. We stayed at a beautiful hotel, The Sugar Mill, set in tropical gardens with a cozy white sandy beach right across the street from the hotel.
The hotel restaurant is in an old sugar mill, and it’s considered by some to be one of the best restaurants in the Caribbean. We had some fantastic gourmet meals at the hotel. This Key Lime Pie with Mango Sauce, a Mango Coulis, is my recreation of one of the most memorable desserts I had at the Sugar Mill restaurant.
I’m a kitchen gadget loving girl and this Tart Tamperis the perfect tool for making graham cracker crusts easier. I also love baking pies in my Pyrex Pie Plates. Crusts brown up great in the glass pan, and most pie recipes make just the right amount of filling to fill up the pie plate. If you use a deep dish pie plate, you’ll need to increase the amount of filling for this pie.
The Sugar Mill sells a cookbook with some of the wonderful recipes they serve at the restaurant, including their key lime pie recipe. I made a few changes to the key lime pie recipe in the cookbook, including adding sour cream to the filling, which makes the filling more creamy. Also, the key lime pie recipe in the cookbook doesn’t include the recipe for mango coulis.
The mango coulis is a simple mango sauce that requires no cooking, so it’s quick and easy to make. You just add the ingredients to the blender and blend until it’s smooth.
Lately I’ve been using the technique in this video, to peel mangos. It makes it super easy.
The sweet mango sauce complements the tart key lime filling beautifully. It really takes key lime pie to a whole new level of deliciousness. You really need to give it a try soon.
- 1 1/2 cups graham-cracker crumbs, about 10 crackers
- 6 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh key lime juice
- 1/3 cup sour cream
- 2 tablespoons grated key lime zest
- 4 egg whites
- Pinch salt
- 1/4 teaspoon cream of tartar
- 1/2 cup super fine sugar
- 1 1/2 cups cubed fresh mango
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Crust: Preheat oven to 350°. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- Filling: In a large mixing bowl, beat the egg yolks until they are light yellow. Gradually beat in sweetened condensed milk until thickened. Gradually add lime juice and beat until smooth. Stir in sour cream and zest. Pour into cooled pie crust. Bake 15 minutes. Remove from oven.
- Meringue: In a mixing bowl with an electric mixer, beat the egg whites and salt until foamy. Add the cream of tartar and beat until soft peaks form. Add the sugar 1 tablespoon at a time, and beat until stiff, glossy peaks form.
- Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Use the back of a spoon to create peaks and swirls.
- Bake an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before serving.
- Mango Coulis: In a blender, puree mango, sugar, lime juice and zest until smooth.
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