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|