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Chef Fig's Mango Habanero Key Lime Pie

Sep 10, 2025

This Caribbean key lime pie from Chef David Figueroa utilizes Creole cream cheese and Melinda's Mango Habanero Sauce to create a creamy, mildly tart and luxurious pie with a slight hint of spice!

Image of Chef Fig's Mango Habanero Key Lime Pie

Chef Fig's Mango Habanero Key Lime Pie

Chef Fig

Rated 5.0 stars by 1 users

Category

Dessert

Cuisine

American

This Caribbean key lime pie from Chef David Figueroa utilizes Creole cream cheese and Melinda's Mango Habanero Sauce to create a creamy, mildly tart and luxurious pie with a slight hint of spice!

Ingredients

Macadamia Nut Graham Cracker Crust

10 whole Graham crakers
½ cup roasted and salted macadamia nuts
1 tbsp granulated sugar or turbinado
5 tbsp unsalted butter melted

Key Lime Pie Filling

28 ounces cans sweetened condensed milk 2 cans
¾ cup Key lime juice Nellie & Joe's Famous Key West Lime Juice
¼ cup lime juice fresh sqeezed, from zested limes
4 large Eggs yolks only
4 ounces Creole cream cheese or plain cream cheese
2 tbsp Melinda's Mango Habanero Pepper Sauce
1 tbsp lime zest

Garnishes

1 can whipped cream
½ tablespoon lime zest
8 thin lime slices very thin
1 whole habanero

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Directions

Make the Crust

Preheat oven to 350°F
In a food processor, pulse the graham crackers and macadamia nuts together until they are crumbs. The nut pieces can be a little bigger an that is fine.
Pour into a medium bowl and stir in sugar and melted butter until combined.
Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Remove from over but leave the oven on 350 to finish the pie.

Make the Filling

In a large mixing bowl. whisk egg yolks, Melinda's Mango Habanero Hot Sauce, cream cheese sweetened condensed milk, lime juice, lime zest.
Pour into warm crust. Bake the pie for 15-20 minutes or until only slightly jiggly in the center. You want it mostly set.
Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
Be creative and garnish with whipped cream, lime zest, thin lime slices and a habanero pepper.

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Chef Fig's Mango Habanero Key Lime Pie