Inspiration for this pie, over the regular key lime pie I was originally planning to make, came from an NPR piece on Pies for Pi Day that I was listening to yesterday.
Honestly, Mango Key Lime pie sounded so much more amazing than plain ol' key lime pie with raspberry sauce that I had to do it. My pie has several changes from the NPR recipe that are partially for ease and partially because eggs in key lime pie seems weird to me. Maybe at some point I'll try a side-by-side comparison just to see if there's any real difference, but I suspect if there is, it's minimal.
Step 1: The Crust
The NPR article comes with a recipe for a sweet tart dough which does sound amazing and I will definitely make at some point, but that day was not today.
-1/4-1/2 melted butter
-cookies (sugar cookies, shortbread cookies, graham crackers, etc.)
Today, I went simple and crushed 8-10 sugar cookies from Whole Foods (basically I bought the cheapest box of plain/shortbread looking cookies they had, about $2.99). When the cookies were all nice and crushed, I added some melted butter and mixed together to help keep the cookie crust together.
Once well mixed, pour the crushed cookies a buttered pie plate and coated the bottom/sides of the plate. This can also be easily done by using another pie plate as like a press to help the cookie crust stay in place. I didn't do this today and so have no pictures because I used a deep pie pan.
Step 2: Pie Filling
-1/4-3/4 cup of key lime juice (this depends on how tart you like your pie).
-1/2 cup mango juice
-1/4 cup of sour cream or plain yogurt
-2 cans of condensed milk
Today I used 1/4 of key lime juice. The last time I made key lime pie I used 3/4 cup of juice (about a full bag of limes) and it was extremely sour.
Pour all of the ingredients into a bowl and whisk until well combined.
***This is also the time you can add a little food coloring for more color if you like. Which sometimes I do.
Step 3: Bake
Pour the mixture into your pie crust and bake for 5-7 minutes in an an oven preheated to 350.
Because there are no eggs in this recipe, you don't need to cook your pie long. When you see an air bubble appear, you know your pie is ready and can remove it from the oven.
Upon removal from the oven, let your pie cool and then refrigerate until you're ready to enjoy.
Step 4: Toppings
I love raspberry sauce on key lime pies and I love eating fresh raspberries with fresh sliced mangos.
For the raspberry sauce I usually use anywhere from 1/2-to a full bag of frozen raspberries. Cook in a sauce pan or small pot with 1/4 cup of water and 1/4-1/2 cup of sugar depending on your taste. Cook over medium heat and stir frequently. You want the sugar to dissolve and the berries to mush up while cooking. You can also add a little corn starch to make the raspberry sauce thicker, before you take it off the heat. I usually don't. Once the sauce is cooked, you can run it through cheese cloth or a strainer to get rid of the seeds.
Once your pie is cooled, slice a piece and enjoy!