Desserts

Serves 8

Crust:

• 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

Filling:

• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons freshly squeezed or bottled key lime juice
• 1 cup diced fresh mango

Garnish:

• Softly whipped whipping (heavy) cream, sweetened if desired

1.  Heat oven to 350° degrees. For crust, stir together graham cracker crumbs, sugar and melted butter in a bowl with a fork until crumbs are uniformly moistened by the butter.  Press mixture evenly over bottom and up the sides of a 9-inch (4-cup) glass pie plate.

2.  Bake crust in middle of oven until set, about 10 minutes. Cool on wire rack. Leave oven on.

3.  Whisk condensed milk and egg yolks together in a bowl until well combined. Add lime juice and whisk to combine. Fold in diced mango.

4.  Pour the filling into the cooled crust. Bake in middle of oven for 15 minutes. Cool pie completely on wire rack (filling will set as it cools).

5. Refrigerate covered at least 8 hours. (The pie can be made 1 day in advance.) Serve garnished with whipped cream.

Note: You can substitute a 9-inch prepared store-bought graham cracker crust if you wish.