Mango Lime Cream Pie (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups graham cracker crumbs |
1 cup mango puree |
1/4 cup fresh lime juice |
1 1/2 teaspoons unflavored powdered gelatin (one-half 1/4-ounce envelope) |
12 ounces cream cheese, softened |
1 stick (1/4 pound) unsalted butter, softened |
1/2 cup confectioners' sugar |
2 1/4 teaspoons finely grated lime zest |
2 cups cold heavy cream |
2 firm-ripe mangos, peeled, seeded and sliced, garnish |
Directions:
1. Preheat the oven to 350 degrees F. Line the bottom of a 10-inch springform pan with parchment paper and set aside.
2. In a bowl, combine the graham crackers with 1/4 cup of the mango puree and mix well. Press firmly into the bottom of the prepared pan and bake until firm, 10 to 15 minutes. Cool completely on a wire rack.
3. In a small saucepan, heat the lime juice and gelatin over low heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.
4. In the bowl of a mixer fitted with a paddle attachment, cream together the cream cheese, butter, sugar, and lime zest until light and fluffy. Add the softened gelatin and remaining 3/4 cup mango puree and mix to combine.
5. In a clean bowl, whip the cream until soft peaks form. Using a rubber spatula, fold into the mango mixture and pour over the crust, smoothing the top. Cover with plastic wrap and refrigerate until firm, at least 4 hours.
6. To serve, slice and garnish each serving with 2 mango slices.
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