Mango Key Lime Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon sea salt. Stir in 6 tablespoons melted butter until mixture resembles wet sand and holds together when pressed.

Form and bake

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan (use the back of a measuring cup for an even compact crust). Bake for 8–10 minutes until set and slightly golden. Remove from oven and let cool while you make the filling. Reduce oven temperature to 325°F (163°C) if your oven runs hot.

Make mango puree

Peel and dice 1 large ripe mango (or use frozen thawed mango). Purée in a blender or food processor until smooth, measuring out 1 cup of mango puree. If the puree is very thick, add 1–2 tablespoons water to loosen slightly so it blends smoothly with the other ingredients.

Combine wet ingredients

In a medium mixing bowl, whisk together 14 oz sweetened condensed milk and 4 large egg yolks until smooth and slightly glossy. Stir in 3/4 cup fresh key lime juice, 1 tablespoon lime zest, 1/2 teaspoon vanilla extract, and the 1 cup mango puree. Mix until fully combined and uniform in color. Do not overbeat to avoid incorporating air.

Fill pie and bake

Pour the mango-key lime filling into the cooled graham crust and smooth the top with a spatula. Place the pie on the middle rack and bake at 325°F (163°C) for 12–18 minutes, until the filling is mostly set but still has a slight jiggle in the center (it will continue to set while cooling). Avoid overbaking to keep the filling creamy.

Cool and chill

Remove pie from oven and let cool to room temperature on a wire rack for about 1 hour. Once cooled, refrigerate uncovered for at least 3 hours (preferably 4 hours or overnight) until fully chilled and firm. Chilling is important for a sliceable, kid-friendly texture.

Make whipped cream

Just before serving, pour 1/2 cup chilled heavy cream into a small bowl. Add 1 teaspoon powdered sugar. Whip by hand or with an electric whisk until soft peaks form—do not overwhip for a light, child-friendly dollop.

Assemble and garnish

Slice the chilled pie into 8 kid-size slices. Place a small dab (about 1 tablespoon) of whipped cream on each slice. Garnish each dab with a very small pinch (about 1/8 tsp split across slices) of lime zest and, if desired, a thin mango slice on the rim for color. Serve chilled.