2 1/2 cups all-purpose flour or whole-wheat flour
3/4 cup dark brown sugar
1/2 teaspoon salt
1 1/2 sticks butter, cold
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
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
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.
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