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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!
4.84 from 6 votes
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Course: Dessert
Cuisine: American


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.

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