Mango Key Lime Pie With Coconut Meringue Recipes

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MANGO KEY LIME PIE RECIPE - (4/5)



Mango Key Lime Pie Recipe - (4/5) image

Provided by marinad

Number Of Ingredients 9

1 cup Graham-cracker Crumbs
1/3 cup Shredded unsweetened coconut
5 tablespoon butter, melted
1/2 cup Puree Mango, frozen or fresh
1/2 cup Lime juice
1 can Sweetened Condensed Milk, 300 ml
4 Egg Yolks
1 cup Whipping Cream
1 teaspoon Vanilla extract

Steps:

  • Preheat oven to 350. In a nine-inch pie pan, stir together the graham-cracker crumbs, sugar and coconut. Drizzle with the melted butter and stir with a fork to combine. Press the mixture firmly along the bottom and sides of the pan to form a crust. Place in the oven and bake for 10 minutes. Place on cooling rack. Mix mango puree, lime juice, condensed milk and egg yolks until smooth. Pour the filling into the baked pie crust and bake for 15 minutes. The filling wil still be a little bit wiggly in the middle but it will set as the pie is chilling. Place on wire rack until cool enough to put in the fridge. Chill at least eight hours. When you are ready to serve the pie, whip the cream with the vanilla extract and add icing sugar to taste. Top each slice with a dollop of whipped cream.

FAVORITE COCONUT MERINGUE PIE



Favorite Coconut Meringue Pie image

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
1 cup sweetened shredded coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
MERINGUE:
3 large egg white, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 415 calories, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

KEY LIME-COCONUT PIE



Key Lime-Coconut Pie image

Provided by Bobby Flay

Time 5h5m

Yield 1 (9-inch pie)

Number Of Ingredients 14

4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers, broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
2 heaping tablespoons confectioners' sugar
1 vanilla bean, seeds scraped
1/2 cup sweetened coconut, lightly toasted, for garnish

Steps:

  • For the pie: Preheat the oven to 325 degrees F.
  • Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
  • Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
  • Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
  • For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
  • To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

MANGO KEY-LIME PIE WITH COCONUT MERINGUE



Mango Key-Lime Pie with Coconut Meringue image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 1 pie

Number Of Ingredients 16

2 1/2 cups all-purpose flour or whole-wheat flour
3/4 cup dark brown sugar
1/2 teaspoon salt
1 1/2 sticks butter, cold
4 egg yolks, beaten
1 can condensed milk
3 tablespoons cornstarch
1/2 cup lime juice
1/2 cup mango puree
1 teaspoon grated lime zest
5 egg whites
1/4 teaspoon cream of tartar
9 tablespoons sugar
1 tablespoon coconut cream
1/4 teaspoon coconut flavor
1/3 cup toasted coconut, optional

Steps:

  • Brown Sugar Crust Preparation:
  • Preheat oven to 350 degrees F.
  • Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.
  • Mango Key Lime Filling Preparation:
  • Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.
  • Coconut Meringue Preparation:
  • Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut.

MANGO MERINGUE PIE



Mango Meringue Pie image

Make and share this Mango Meringue Pie recipe from Food.com.

Provided by JanelleC

Categories     Tarts

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 cups plain flour
4 tablespoons reduced fat margarine
1/4 cup sugar
4 tablespoons mango nectar
600 ml mango nectar
1/4 cup sugar
7 tablespoons custard powder
1 (450 g) can drained mangoes, slices
3 egg whites
3/4 cup sugar

Steps:

  • Preheat oven to 180°C.
  • To make base blend flour, 1/4 cup sugar, and margarine in food processor.
  • Slowly add in nectar till combined.
  • Roll pastry out on lightly floured surface to fit a 243cm pie plate.
  • Coat plate with cooking spray and using a rolling pin to lift pastry onto pie place, bake in oven until lightly browned.
  • To make filling combine mango nectar, sugar and custard powder in a medium size saucepan and bring to boil stirring constantly till the mixture thickens.
  • To make meringue in a medium size mixing bowl beat egg white on high speed until soft peaks form.
  • Gradually add in sugar, beating well until sugar has dissolved.
  • To assemble pie, spread mango slices evenly over cook pastry.
  • Spoon over custard and top with meringue.
  • Bake for 10-15 minutes in a moderate oven until lightly browned.

KEY LIME PIE CUPCAKES WITH COCONUT MERINGUE



Key Lime Pie Cupcakes With Coconut Meringue image

Yum yum! Share these delicious cupcakes with all the key lime pie lovers out there! From the Cake Mix Doctor.

Provided by hannahactually

Categories     Dessert

Time 37m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 14

24 paper cupcake liners (2 1/2 -inch size)
1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring or 1 teaspoon coconut extract
1 (14 ounce) can sweetened condensed milk
1/3 cup real key lime juice
1/4 teaspoon cream of tartar
3 large reserved egg whites
1/2 teaspoon coconut flavoring
1/3 cup granulated sugar

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
  • Prepare the cupcake batter:.
  • With a citrus zester or fine grater, zest the lime and reserve one teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have two tablespoons. Set aside.
  • Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
  • Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
  • Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
  • Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Increase the oven heat to 450°F.
  • Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
  • Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.
  • Prepare the meringue:.
  • Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds.
  • Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks).
  • Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes.
  • Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.

Nutrition Facts : Calories 214.8, Fat 7.8, SaturatedFat 1.9, Cholesterol 37.1, Sodium 239.9, Carbohydrate 33, Fiber 0.3, Sugar 25, Protein 3.8

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