Triple Key Lime Pie’s Cousin
Let me introduce to the Double Mango Key Lime Pie, Triple Key Lime Pie’s cousin. If you haven’t had a chance to check out the recipe for Triple Key Lime Pie, I hope you will check it out here “Triple Key Lime Pie”. The recipe for Triple Key Lime Pie is the most popular recipe on my site, Pinterest and Facebook. Oh, and the Triple Key Lime is an award-winning pie.
The double mango key lime pie is very similar to the Triple Key lime pie recipe with a few key ingredient additions. Also, I make this pie in the more traditional way with a 10-inch regular pie dish. I have made this pie in the spring form pan very successfully. But for this recipe presentation, I wanted to go back to a more traditional look.
Plus, I just bought this pretty new orange fiesta pie plate! Isn’t it so pretty?
What is New with the Mango Key Lime Pie?
If you look at the recipe and directions, you will see the two pies are very similar in ingredients and process. New ingredients added for this pie is all about Mango! Nellie and Joe’s (my favorite key lime juice from Key West), also produce a Mango Key Lime Juice. This Mango Key Lime Juice is the best! Tart and sweet at the same time and perfect for pies, desserts and even Mango Key Lime Margaritas.
Where can you find this beautiful Mango Key Lime Juice? Well, these bottles are a little more difficult to find in the grocery store. But, I found a great place to order the Mango Key Lime juice online. Check out Robert is Here online store. I order from here quite often. The service is fast and they have the best price for the juice I can find online.
You can also order the juice straight from Nellie and Joe’s, but you have to order it in case amounts. I used to order this juice in the 50 pound buckets when I owned the bakery.
Hum, wonder who else uses Mango Key lime juice in that amounts?
And Now a Little about the Mango Puree
The second new ingredient for the Double Mango Key Lime Pie is Mango Puree. You can use fresh mango and puree in the blender or canned puree. Either way, a key step is remove as much of the liquid from the puree as possible. Mango is a very soft fruit and contains lots of moisture. If you use the puree without draining off the moisture, you run the risk of the layers being very loose and will not properly set up.
Removing the moisture is easy, all you need is a bowl and a sieve. Place the mango puree in the sieve and cover with plastic wrap. Allow the mixture to set for a few hours. To help the process along, you can cover with plastic wrap and set a large can on top of the plastic to force out more moisture.
Mango Key Lime Pie Recipe Notes
There are three (3) parts to making the Double Mango Key Lime Pie: The Crust, The Baked Layer and the Chilled Layer.
The crust is my favorite cinnamon brown sugar graham cracker crust recipe. Since this pie is made in a traditional 10-inch pie dish, the measures are slightly different than in the Triple Key Lime Pie. One thing I do when baking in a ceramic pie plate is to just barely grease the pie plate. If I’m using a disposable pie pan or glass pie, greasing is not necessary.
Take about half of the crust mixture and put in the bottom of the pie dish. Take the back of a fork and press the mixture down. I like using a fork better than my hand, I get better leverage with the fork. Once the bottom of the pan is covered, add the rest of the crust mixture right on top. Move the loose mixture around to the sides, press and move up the sides of the pan.
My favorite trick when making pie crust is to use one of the metal measuring cups to do a final press of the crust. You can put the measuring cup right up to the edge to get nice even crust.
The Baked Layer
The Double Mango Key Lime pie ingredients are egg yolks, sweetened condensed milk, sour cream, mango key lime juice and mango puree. I always add the mango key lime juice last as the mixture will thicken as soon as added. Another trick that I use, is to actually “blend” the ingredients in the blender. I’m pretty good with a whisk, but there are times when I want my pie to be extra cream and absolutely no lumps. You can added one (1) drop of food color to the baked layer to have a more intense orange color.
Pour the mixture into the prepared pie crust and bake at 325 degrees as instructed in the recipe. Make sure the baked layer and crust are completely cooled before putting the chilled layer.
The Chilled Layer
I use the same process to mix the chilled layer and especially for the chilled layer. For this pie and any that contain sour cream, I find using the blender essential. Once blended, pour the chilled layer over the completely cooled baked layer.
Pour the chilled mixture on top of the baked layer. Let the pie chill for at least 4 hours but overnight is preferable. You can speed up the chilling process by putting in the freezer.
The pie need to set for several hours in order to firm up. Let the pie chill for at least 4 hours but overnight is preferable. You can speed up the chilling process by putting in the freezer.
To Serve the Double Mango Key Lime Pie
It’s Dessert Time! Let’s cut the pie and dream about warm days lounging in Key West! Feel free to top the pie with fresh whipped cream and additional mango slices.
Double Mango Key Lime PiePrint Recipe
- Brown Sugar Graham Cracker Crust
- 1 ½ cups of crushed graham crackers
- ¾ stick of butter, melted
- ¼ cup of brown sugar
- 2 teaspoons of cinnamon or more depending on taste
- Baked Mango Key Lime Layer
- 4 egg yolks at room temperature
- 1 can sweetened condensed milk
- ¼ cup of sour cream, room temperature
- ½ cup of mango puree, seeped to remove extra moisture
- ½ cup of mango key lime juice
- Chilled Mango Key Lime Cream Cheese Layer
- 8 ounces of cream cheese, softened
- ½ cup of sweetened condensed milk
- ¼ cup of mango key lime juice
- ¼ cup of mango puree, seeped to remove extra moisture
- ¼ cup of sour cream, room temperature
- 2 tablespoons of granulated sugar
Make the crust:
Preheat oven to 325 degrees.
Prepare a 10-inch ceramic pie pan by lightly greasing the bottom. If you are using a foil pan or glass pie pan, you can omit this step
In a large bowl combine crushed graham crackers, brown sugar and cinnamon
Add the melted butter and toss with a fork to combine.
Put about ½ of the mixture into the pie plate and cover the bottom, pressing down the back side of a fork.
Once the bottom is covered, add the remaining crust mixture and work up the sides. Press in with fingers or fork. If the mixture seems to dry, you can add additional melted butter. Just be careful to not make the crust mix soggy with butter or your crust will not be tender.
Bake at 350 degrees for about 10 to 12 minutes.
The Baked Layer:
In a large bowl add the egg yolks and whip for about 1 minute. . You can also just add all the ingredients to a blender contain and mix until smooth.
Add sour cream, and whisk well.
Add sweetened condensed Milk and mango puree and mix well.
Add the mango key lime juice and stir to combine. The mixture will start to firm up with the addition of the mango key lime juice.
Pour into the mixture for the baked layer into the prepared crust.
Bake at 325 degrees for 15 to 20 minutes or until you see small bubbles on the top and the center is set.
The Chilled Layer
In a blender container, add the sugar, sour cream, sweetened condensed milk, mango puree and cream cheese. Blend until smooth.
Add the mango key lime juice and blend for up to one minute or till smooth.
Pour over completely cooled baked layer.
Chill in the refrigerator for at least 4 hours, overnight is better. The cream cheese chilled layer will take a few hours to firm up.
Once chilled, cut into pieces and top with whipped cream and extra mango chunks.
Store in the refrigerator until served. Freeze up to 6 months in a sealed container