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On hot summer days key lime pie is top of mind.  Cold, creamy and super easy to make what’s not to love? I could eat it every day in the summer but it’s good to switch it up.  Enter this mango pie that’s seriously just as good as key lime and like a ray of sunshine in dessert form.  Creamy, tart and sweet in an easy to make ahead format.  This recipe has very little active time, it’s mainly baking and chilling and then can hang in your fridge for several days waiting to be consumed in an outdoor setting.  The mango and lime sort of meld together into a creamy summery fruit situation that is perfect with the sweet texture of the crust and toasted coconut.  If you’re a key lime pie fan I challenge you to give mango pie a try.

You’ll need

For The Crust (I also won’t judge you if you buy your crust already made)

• 12 sheets graham crackers, finely crushed (about 1.5 cups)*
• 1/3 cup cane sugar
• 6 tablespoons melted butter

For Mango Filling

• 4 egg yolks
• 1 can (14 oz) sweetened condensed milk)
• ¾ cup fresh mango puree**
• 2 tablespoons fresh lime juice

For Whipped Cream Topping

• 2 cups cold heavy cream
• 1/3 cup cane sugar
• 1 cup unsweetened coconut flakes, toasted***

*I grind mine in a food processor.  The store only had gluten-free graham crackers so that’s what I used- tasted good!

**You can use fresh or frozen mangos and puree them in a blender for this- you don’t need to strain or anything.  One bag of frozen mango (about 10 oz) should do it.

***I sauteed the coconut in a sauté pan over medium low heat until lightly browned.  Keep an eye on it- it only takes about 5 minutes.

To Make:

1. Preheat oven to 350 degrees F. In a large bowl stir together all the crust ingredients.  Press into 9” pie plate using the back of a measuring cup.  I had a little more than needed to fill the bottom and sides of the pie pan.  I like to set mine in the fridge for 5 minutes before baking (I feel like it helps the crust stay together) but you don’t have to.  Bake 8-10 minutes then set on a rack to cool completely.
2. In a stand mixer of a bowl with electric beaters beat the egg yolks on high for 3-4 minutes until thick, creamy and pale yellow.  Add condensed milk and beat another 2 minutes.  Beat in mango and lime juice until just combined.
3. Pour mango mixture onto crust and bake 25-30 minutes until just set.  Let cool 1 hour on wire rack then cover and refrigerate until cold (at least an hour).
4. Ideally, you’re adding the whipped cream close to when you’re going to serve the pie but a little ahead of time is okay too.  To make whipped cream beat cream and sugar in stand mixer or bowl with electric beaters on high until stiff peaks form.  Spread on pie (there will be extra to serve alongside the pie) and sprinkle with the coconut.

 Inspired by GirlVsDough