Chef Fig's Mango Habanero Key Lime Pie
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!Print Rate Add to Collection Go to Collections
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
- 1 can whipped cream
- ½ 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.