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BROWN SUGAR CRUST PREPARATION: Preheat oven to 350 degrees F. Grease 9-inch pie pan or springform pan.
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Combine flour, brown sugar and salt.
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With a pastry blender or fork, cut in butter until mix is crumbly.
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Press dough firmly into bottom and sides of pan.
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Bake for 20 minutes or until golden brown.
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Set aside.
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MANGO KEY LIME FILLING PREPARATION: Using an electric mixer, combine egg yolks, condensed milk and cornstarch.
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Slowly add in lime juice, then mango puree and lime zest.
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Continue to mix until blended for just a few seconds.
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Pour the mixture into the prepared pie shell and bake at 350 degrees F. for about 15-20 minutes, or until filling is set.
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Remove from oven and cool for 15 minutes.
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Do not turn oven off.
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COCONUT MERINGUE PREPARATION: Beat egg whites until light and frothy.
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Add cream of tartar and continue beating until the whites form stiff peaks.
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Gradually beat in sugar, then add cream of coconut and mix for several more seconds.
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Carefully spoon meringue onto warm pie.
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Return pie to oven to brown meringue (about 6 to 7 minutes).
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Remove pie from oven and refrigerate until chilled.
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Can garnish pie with toasted coconut if you like.
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NOTE: To make *mango puree, peel and remove the pit of two ripe mangos, cut into pieces and place them in a blender or food processor with the juice of 1/2 lemon and 2 tablespoons sugar, (for sweetness if you like).
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Blend until smooth.
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It keeps covered and chilled for 3 days (or frozen in a container).
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Another option is to make the coconut-key lime pie omitting the mango, and just with the lime and coconut flavors combined is excellent, too.
