Key Lime Pie

Key Lime Pie

Mango Lime Cheesecake

Here is what you’ll need!

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Reserve the One Top:

Servings: 8-10

8 digestive biscuits
1 tablespoon sugar
50 grams butter

3 large mangos or 6 small yellow mangos, peeled & diced
900 grams cream cheese, at room temperature
225 grams, plus 2 tablespoons sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
Zest and juice of 2 limes
250 milliliters sour cream

1. Preheat your oven to 190°C (375°F).
2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. 5.Bake for 8-10 minutes, until lightly golden. Set aside to cool.
6. Using a blender, puree mangos until smooth. Set aside.
7. In a large bowl, whisk together cream cheese and sugar until smooth.
8. Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined.
9. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
10. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
11. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
12. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
13. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
14. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy!

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1 1/4 cups graham cracker crumbs f
2 tablespoons sugar
5 tablespoons unsalted butter, melted

14 oz sweetened condensed milk
4 large egg yolks
1/2 cup lime juice

3/4 cup chilled heavy cream

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Lime, cream and a buttery biscuit base – Key Lime Pie is the zesty oven-baked treat makes a refreshing and indulgent end to a meal.

Prep time: 10 minutes
Cook time: 25 minutes
Ready time: about 3 hours
Yield: 16 servings


Graham Cracker Crust

½ cup MagicalButter, melted
2 cups graham cracker crumbs
¼ cup sugar
¼ teaspoon sea salt

Key Lime Custard

¼ cup Magical Coconut Oil
3 cups sweetened condensed milk
¾ cup key lime juice
1½ tablespoons grated lime zest
½ cup sour cream


Graham Cracker Crust

Preheat your oven to 350°F.
Crumble graham crackers inside a sealed plastic bag, or use a food processor.
In a large mixing bowl, thoroughly combine the MagicalButter, graham cracker crumbs, sugar, and salt.
Transfer the mixture into a 9-inch pie dish, and pat it down to make the crust. Gently mold and press the crust up the sides of the dish to the rim.
Bake the crust for 10 minutes or until very lightly browned.
Allow the crust to cool completely while preparing the custard.

Key Lime Custard

In a large bowl, thoroughly whisk all the ingredients together for 2 minutes or until thickened.
Pour and evenly spread the custard into the crust.
Bake the pie for 12-15 minutes. Look for tiny pinhole bubbles on top. Be sure to prevent the top from browning.
Allow the pie to cool for ½ hour at room temperature before refrigerating it for at least 2 hours. Chill it overnight or longer if desired.

Accent your Key Lime Pie with fresh lime zest, serve, and enjoy!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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