Mango Key Lime Pie

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How much do I wish I was visiting my parents right now?  They’ve been in Florida since January, and they always offer to fly us down there every year when they go for a nice sunny break.  Unfortunately the university here doesn’t offer that Reading Week in February that most Canadian universities do.  Instead we get three days off, and then two days of midterms.  So leaving the country right now is out.  I did, however, see this recipe in the Globe and Mail and figured if I can’t be in Long Boat Key right now I can at least have some Key Lime Pie. Even if it doesn’t actually involve Key limes.

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I’m a huge fan of lime pies, and I’ve made two attempts to make my own.  They aren’t pretty, but they’re sure tasty. This recipe avoids the issue of having to deal with Canadian-sized cans of condensed milk (by adding mango as thickener), which means I can go ahead and only make one pie this time.  I also don’t have to grate and juice all those tiny key limes, which is a bonus for me.  I really hate doing that.

Mango Key Lime Pie 1

Preheat your oven to 350°F.

In a 9″ pie pan, stir together 1 cup graham-cracker crumbs (I’ve used Oreo crumbs before as well, and it’s delicious, and I bet Nilla crumbs would also work), 1 tablespoon granulated sugar, and 1/3 cup shredded coconut (adds a nice texture to the crust). Melt 5 tablespoons unsalted butter and drizzle that over the top.

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Stir it all up with a fork and press it down into the pan and up the sides to form your crust.  Bake that for 10 minutes.

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Let that cool on a wire rack while you’re making the filling, and leave your oven on. If the crust has puffed up during baking (which it probably has), just pat it down again with the fork.

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Ignore the pie filling on the right that you haven’t gotten around to making just yet.

Take 1 medium-sized very ripe mango, peel it, cut it into pieces, and smash it up in a blender.

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Like, so ripe that when you put it down on something it leaves lines in the skin. We’re talking MOOSHY.

Take 1/2 cup of the mango purée and put it into a bowl (you’re supposed to save the rest for smoothies or something but I just chucked it all in, to be honest).

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Mango puree on the left, lime juice on the right. I did everything out of order.

Add in 1/2 cup fresh-squeezed lime juice (this is like the equivalent of 2-3 juicy limes).  I grated one of my limes before juicing and added that zest in as well.

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Also chuck in 1 300mL can of condensed milk.  Sorry to all you folks who use 400mL cans.  You’re just going to have to figure something else out.  Or chuck in the rest of the can (which is what I would do — screw leftovers).  And when I say chuck the can in I mean chuck the CONTENTS of the can in.  Recycle that can.

Separate 4 eggs and plop 4 egg yolks into the mix as well.  I am going to use the whites to make meringue cookies to serve with the pie.  Because I’m that awesome.

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Stir what’s in that bowl until it’s smooth and lovely.  You’ll notice it’s not green.  Key lime pie is not supposed to be green.  Don’t let anybody tell you different.

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Pour that lovely smooth substance into your pie crust and bake for a further 15 minutes.  It’s still going to be rather un-solid in the middle but it will set as the pie chills.  Put the baked pie on a wire rack until it’s cool enough to chuck in the fridge.  Then refrigerate the thing for at least eight hours, and up to three days.  Honestly, try to wait that long to cut into it.  The longer you wait, the more solid your pie will be.  I promise.

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Serve cold with a dollop of whipped cream or meringue cookie.  Mmmm.  Tastes like summer.

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Oh, Gum Drops!

Gum Drops!

I got this recipe from Inquiring Chef, who in turn modified it from Bakerella.  I think it’s awesome.  Challenge accepted.

Gum Drops!

Inquiring Chef came up with four batches of different flavours: blueberry, raspberry, lemon, and mint.  She tried kiwi but apparently it didn’t gel, so I left my kiwi purée in the freezer for the time being.  I did whip out my frozen fruit from Costco and came up with six different flavours: blueberry, mixed berry (raspberry, blackberry, blueberry), strawberry, mango, and raspberry.  I planned to turn whatever was left into a mélange and call that one “fruit salad”.  I left those to defrost in the sun while I made The Un-Cola.

Gum Drops!

You only need 3 tablespoons of purée per flavour, but I wasn’t sure how much would be left over after I finished straining out the seeds and skins, so I kind of eyeballed it.

So, in a food processor, purée those fruits all up.

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Strain them to remove the seeds and skins and whatever else is in there.

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Push the stuff against the sides of the strainer with a spoon to get ’em to go. Some are easier than others.

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Some are downright lurid.

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Now we’re ready to go.  Five flavours here.

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And my “fruit salad” here.

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The recipe below will give you two flavours.  I obviously multiplied it by three to match my six flavours.

Grease or spray 2 5″x 6″ pans for the gelatinizing of them there gum drops.  I used 8″ pie plates and cake tins, because that was what I had on hand.

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So.  Plop 3 tablespoons purée of one flavour into the bottom of one large heat-proof bowl, and then another 3 tablespoons of another flavour into another.

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In a large pot, sprinkle 4 tablespoons unflavoured gelatin (sorry, this isn’t a vegetarian recipe) over 1 cup cold water.  Leave that to soften for 5 minutes.

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Pour 1 1/2 cups boiling water over the gelatin and stir to dissolve.

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Pour in 4 cups sugar and bring that to a boil over medium heat.  You will need to stir this constantly so it doesn’t boil over.  And you will need to do this for 25 minutes straight.  No, you can’t run to change the radio station or answer the phone.  I managed to do this while talking on Skype with my parents, but they’re an indulgent sort and Skype is hands-free after all.  They only stuck around for one batch of the stuff, though.  I had to do that three times.

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Pour half the boiling sugar-gelatin foam over the purée in one bowl and the rest into the other.  Working quickly, stir to mix the purée completely into the sugar syrup.

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Pour the mixtures into the sprayed pans.

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Shove those suckers in the refrigerator overnight (or up to 2 days).  See how nice and firm that is?

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Pour about a cup of sugar onto a baking sheet. Then run a knife around the edges of the nice firm gelatin and gently release it from the pan.

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This will take a bit of persuasion, and I found a metal spatula to be very handy here. Don’t worry about damaging the gelatin — it’s pretty resilient.

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Place it in the sugar. When I’d done this I almost felt like I’d done some sort of organ transplant, and this was the one waiting for donation.  It looks like a lung or something …

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Then flip it to coat both sides — this will keep things from getting super sticky. You’ll get sticky enough as it is.

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Put the gelatin on a cutting board and use a long knife to cut strips from it.

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I then used scissors to cut the strips into 3/4″ cubes, or close enough approximates.  You can use a knife for this if you want to get straighter lines, but seeing as I was making squares out of something that was originally a circle, I wasn’t that concerned.  Plus as things get stickier, scissors are way easier.

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Cut the strips into the sugar.

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Then get in there with your hands and toss them to coat.

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A just-tossed gum drop, up close and personal:

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Transfer the finished gumdrops to parchment paper and leave, at room temperature, for 2 days to crystallize and get all good. This is my dining room table, completely covered in candy.

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Then give them all away — or save a few for yourself!  It always amazes me how simple candy always turns out to be — and that’s probably why it’s so good!

You can see more pictures of the gum drop adventure on my Flickr page.

Gum Drops!
Clockwise from top left: Fruit Salad, Raspberry, Mixed Berry, Blueberry, Mango, Strawberry