Mango Key-Lime Pie with Coconut Meringue

Recipe courtesy Saptosa Foster, Atlanta, Georgia

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Rated 3 stars out of 5
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  • Read 7 Reviews
Total Time:
2 hr 15 min
Prep
35 min
Inactive
1 hr 0 min
Cook
40 min
Yield:
1 pie
Level:
Intermediate
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Ingredients

Brown Sugar Crust:

Mango Key-Lime Filling:

  • 4 egg yolks, beaten
  • 1 can condensed milk
  • 3 tablespoons cornstarch
  • 1/2 cup lime juice
  • 1/2 cup mango puree
  • 1 teaspoon grated lime zest

Coconut Meringue:

  • 5 egg whites
  • 1/4 teaspoon cream of tartar
  • 9 tablespoons sugar
  • 1 tablespoon coconut cream
  • 1/4 teaspoon coconut flavor
  • 1/3 cup toasted coconut, optional

Directions

Brown Sugar Crust Preparation:

Preheat oven to 350 degrees F.

Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.

Mango Key Lime Filling Preparation:

Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.

Coconut Meringue Preparation:

Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 7 reviews

  • on February 25, 2010

    Flag

    I just used the recipe for the coconut meringue to use on another recipe. I ran into a similar problem where after adding the coconut cream the meringue just got way too runny. Besides that I can't really speak much about the remainder of the recipe.

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  • on August 21, 2008

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    For the time to prepare this recipe, I found the results and taste very disappointing. The crust and merinque were good, but the filling was not up to my expectations. It did not have good flavor and was very grainy feeling in the mouth, very dry. Will not make it again.

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  • on July 31, 2008

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    I know this didn't win the challenge but it sure won the hearts of the folks I work with. It ws gone 20 minutes after I left it out by the expresso machine (I caught one employee going back 3 times. The only thing I wish I would have done differently is to double the recipe so that the crust and the filling would completely fill my high sided spring form pan.

    people found this review Helpful.
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