- 1 box graham crackers
- 1 teaspoon salt
- 1 stick unsalted butter, melted
- 4 egg yolks
- 1 can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 tablespoon lime zest
- Mango Coulis, recipe follows
- Chile Spiced Whipped Cream, recipe follows
Preheat the oven to 350 degrees F.
In the bowl of a food processor, add the graham crackers and salt and finely chop. Pour the graham cracker crumbs into a bowl and slowly add all of the butter. Mix until the crumbs are well incorporated and stick together. Press into an 8-inch springform pan, forming a 2-inch crust going up the side. Bake until the crust just sets, 7 to 10 minutes. Remove from the oven and refrigerate to cool.
In a bowl, whisk the egg yolks with the sweetened condensed milk. Then slowly add in the lime juice and zest. Pour into the cooled crust and bake until the custard sets with just a slight jiggle, 12 to 15 minutes. Keep an eye on this, as it can overcook easily. Place in the refrigerator and cool at least 6 hours, or overnight. Serve with the Mango Coulis and Chile Spiced Whip Cream.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
- 2 mangoes, peeled and cored
- 2/3 cup sugar
Chile Spiced Whip Cream:
- 8 ounces heavy whipping cream
- 1 tablespoon confectioners' sugar
- 1 tablespoon chile powder