This recipe takes me straight to the Caribbean Islands. I feel the warmth of the sunshine and see palm trees swaying in the breeze. The ocean is a gorgeous turquoise blue. All I need to complete this picture is a cold slice of Mango, Coconut, Key Lime Icebox Pie and a Tiki drink! Enjoy!

Mango, Coconut, Key Lime Icebox Pie

Coconut Graham Cracker Crust
1 and 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup sweetened shredded coconut
6 tablespoons Unsalted butter, melted 

Preheat oven to 350ºF. Stir all ingredients together. Press mixture firmly on bottom and up sides of a 9-inch pie pan. Bake until lightly browned, 12-15 minutes. 

While crust is baking, make pie filling.

Mango, Coconut, Key Lime Pie Filling
4 egg yolks
1 (14 ounce) can coconut sweetened condensed milk
3/4 cup mango puree
2 tablespoons key lime juice (I use Joe and Nelly’s bottled key lime juice)
Garnish: Whipped cream, toasted coconut, and fresh mango slices.

Beat egg yolks with a stand mixer 4 minutes. Yolks will change color and become pale and thick. Add coconut sweetened condensed milk. Beat 2 minutes. While mixer is running make mango puree. Use thawed, frozen mango or fresh mango slices. Puree in a mini food processor or Nutribullet. After pureeing let the puree sit for a few minutes then spoon off any extra liquid. Measure 3/4 cup puree. Add puree and lime juice to mixer. Mix until combined. Pour into prepared crust. Bake until 3-inches from crust is set, 30-35 minutes. Center of pie will set when it is refrigerated. Refrigerate until cold then garnish with whipped cream, toasted coconut, and mango slices.

Tip: Coconut sweetened condensed milk is lactose free. To make this recipe completely lactose free use Cool Whip in place of whipped cream.

Published in The News and Neighbor on August 18, 2021.