If you’re looking for a refreshing dessert, the Mango Key-Lime Pie With Coconut Meringue is a delightful option that combines tropical flavors in a creamy filling. The pie features a rich crust and a gorgeous meringue topping, making it a showstopper for any occasion.
When making the Mango Key-Lime Pie, consider using low-fat sweetened condensed milk if you’re looking to cut calories without sacrificing flavor. For the sweetness, Splenda can be used as a sugar alternative, but regular sugar will work just fine if preferred. If you’re allergic to eggs or seeking a vegan option, look for egg substitutes specifically designed for meringue, though they may alter the texture slightly. Fresh mango is wonderful, but you can use store-bought puree in a pinch; just be cautious of added sugars.
Pudding & Mousse
Mango Key-Lime Pie With Coconut Meringue Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup dark brown sugar
- 1/2 teaspoon salt
- 3/4 cup butter, cold
- 4 egg yolks, beaten
- 1 (13 ounce) can sweetened condensed milk
- 3 tablespoons cornstarch
- 1/2 cup lime juice
- 1/2 cup mango puree
- 1 teaspoon lime zest, grated
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 9 tablespoons sugar
- 1 tablespoon cream of coconut
- 1/3 cup coconut, toasted
Instructions
- Preheat the oven to 350ºF and grease a 9-inch pie pan or springform pan.
- In a mixing bowl, combine 2 1/2 cups of flour, 3/4 cup of dark brown sugar, and 1/2 teaspoon of salt. Using a pastry blender or fork, cut in 3/4 cup of cold butter until the mixture is crumbly.
- Press the dough firmly into the bottom and sides of your pan. Bake the crust for 20 minutes, or until it turns golden brown. Set aside to cool.
- In another bowl, use an electric mixer to combine 4 beaten egg yolks, 1 (13 ounce) can of sweetened condensed milk, and 3 tablespoons of cornstarch until smooth.
- Gradually add in 1/2 cup of lime juice, followed by 1/2 cup of mango puree and 1 teaspoon of lime zest. Mix for a few additional seconds until thoroughly blended.
- Pour the filling into the pre-baked pie shell and return it to the oven. Bake for an additional 15 to 20 minutes, or until the filling has set.
- Once baked, remove the pie from the oven and allow it to cool for 15 minutes, but keep the oven on for the meringue preparation.
- For the meringue, beat 4 egg whites in a clean bowl until light and frothy. Add in 1/4 teaspoon of cream of tartar and continue beating until stiff peaks form.
- Gradually beat in 9 tablespoons of sugar, then mix in 1 tablespoon of cream of coconut for added flavor. Beat for several more seconds until combined.
- Carefully spoon the meringue onto the warm pie, spreading it evenly. Return the pie to the oven and bake for about 6 to 7 minutes, or until the meringue is lightly browned.
- Remove the pie from the oven and refrigerate until chilled. If desired, garnish with toasted coconut before serving.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: