Mango Lime Pie

By sandy_h

From US Virgin Islands 2016 Calendar with recipes by Angela Spenceley

Ingredients

• 5 5 5 oz ginger snap cookies
• 5 5 5 oz ginger snap cookies
• 5 5 5 oz ginger snap cookies
• 1 1 1 tsp fresh grated ginger root
• 1 1 1 tsp fresh grated ginger root
• 1 1 1 tsp fresh grated ginger root
• 3 3 3 Tbsp melted butter
• 3 3 3 Tbsp melted butter
• 3 3 3 Tbsp melted butter
• 2 2 2 Tbsp melted virgin coconut oil
• 2 2 2 Tbsp melted virgin coconut oil
• 2 2 2 Tbsp melted virgin coconut oil
• 4 4 4 large egg yolks
• 4 4 4 large egg yolks
• 4 4 4 large egg yolks
• 1 24-oz 1 24-oz 24-oz can sweetened condensed milk
• 1 24-oz 1 24-oz 24-oz can sweetened condensed milk
• 1 24-oz 1 24-oz 24-oz can sweetened condensed milk
• 1/2 1/2 1/2 cup mango puree*
• 1/2 1/2 1/2 cup mango puree*
• 1/2 1/2 1/2 cup mango puree*
• 1/2 1/2 1 cup, plus 1 Tbsp fresh lime juice
• 1/2 1/2 1 cup, plus 1 Tbsp fresh lime juice
• 1/2 1/2 1 cup, plus 1 Tbsp fresh lime juice
• 1 1 1 tsp lime zest
• 1 1 1 tsp lime zest
• 1 1 1 tsp lime zest
• to you can't find fresh mango or don't want to bother with peeling and dicing, puree frozen mango chunks instead.
• to you can't find fresh mango or don't want to bother with peeling and dicing, puree frozen mango chunks instead.
• to you can't find fresh mango or don't want to bother with peeling and dicing, puree frozen mango chunks instead.

Details

Servings 8

Preparation

Step 1

Adjust an oven rack to a middle position. Preheat oven to 325.

Pulse the cookies in a food processor until no large pieces remain, and mixture is fine and crumbly. Add melted butter, coconut oil and ginger, pulsing until combined. Press this into the bottom and side of a 9-inch glass pie plate. Bake for just 12 minutes until lightly browned. Remove to a wire rack to cool completely. Shut off oven.

Beat the egg yolks on medium speed until light and fluffy. Reduce speed and drizzle in condensed milk. Add mango puree, lime juice and zest, beating for 1 minutes. Set aside at room temperature for 30 minutes to thicken.

Preheat oven to 325. Pour mixture into the prepared pie shell and bake for 17 to 20 minutes, until set, but jiggly when wiggled. Cool completely on a wire rack. Top with whipped cream.