Keylime Pie has always been my favorite dessert, so much so, that when I decided to explore baking, it was first on my list. I had to make one similar or better to the best I’ve tried and what better than Melinda’s Mango Sauce to take it to the next level.
I also know that really good bakers in Louisiana don’t use plain cream cheese, they use Creole cream cheese, a artisan dairy product with French roots. It has a slightly tart and sweet flavor that was made for keylime pie. If you can’t get Creole Cream Cheese, regular cream cheese will work, please do not use light or no fat, this is dessert people and with good dessert comes decadence.
Chef Fig's Mango Habanero Key Lime Pie
Macadamia Nut Graham Cracker Crust
- 10 whole Graham crakers
- 1/2 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
- 3/4 cup Key lime juice Nellie & Joe's Famous Key West Lime Juice
- 1/4 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
- 1 can whipped cream
- 1/2 tablespoon lime zest
- 8 thin lime slices very thin
- 1 whole habanero
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.