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Mango Key-Lime Pie With Coconut Meringue

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“This is a very special pie with an exquisite taste. We enjoyed it very much. (Recipe by Ms. Foster, from Atlanta, Georgia.)”
1hr 20mins
1 pie

Ingredients Nutrition


  1. BROWN SUGAR CRUST PREPARATION: Preheat oven to 350ºF. Grease 9-inch pie pan or springform pan.
  2. 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.
  3. Bake for 20 minutes or until golden brown. Set aside.
  4. MANGO KEY LIME FILLING PREPARATION: Using an electric mixer, combine egg yolks, condensed milk and cornstarch.
  5. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended for just a few seconds.
  6. Pour the mixture into the prepared pie shell and bake at 350ºF. for about 15-20 minutes, or until filling is set.
  7. Remove from oven and cool for 15 minutes. Do not turn oven off.
  8. COCONUT MERINGUE PREPARATION: Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks.
  9. Gradually beat in sugar, then add cream of coconut and mix for several more seconds.
  10. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes).
  11. Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut if you like.
  12. NOTE: To make *mango purée, peel and remove the pit of two ripe mangos, cut into pieces and place them in a blender or food processor with the juice of 1/2 lemon and 2 tablespoons sugar, (for sweetness if you like).
  13. Blend until smooth. It keeps covered and chilled for 3 days (or frozen in a container).
  14. Another option is to make the coconut-key lime pie omitting the mango, and just with the lime and coconut flavors combined is excellent, too.

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