Today’s recipe is one that is VERY similar to a Key Lime Pie served at Margaritaville. The recipe includes mango and raspberry sauces for plating.
Yield: 8 servings
- 2 cups sweetened condensed milk
- 6 egg yolks
- 2/3 cup key lime juice
- 1 graham cracker pie shell
- Mango Sauce
- 2 11.5-oz cans Kern’s mango juice
- Raspberry Sauce
- 1 1/2 cups water
- 2 cups frozen raspberries
- 1/2 cup granulated sugar
- canned whipped cream
- 4 thin lime slices, halved
- Preheat oven to 325°.
- Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are combined.
- Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.
- Make mango sauce by bringing two cans of Kern’s mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.
- Make raspberry sauce by combine water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put back to a boil, reduce heat and simmer 15-20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.
- Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (you can use spoons or squirt bottles for this). Place a slice of pie onto the sauce, add a dollop of whipped cream to the top of the pie slice with one half of a thin lime slice on top of the whipped cream.