Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust

Southern Living
sl-Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust Image

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Makes 8 servings


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1/2 cup water
1 cup chopped fresh or thawed frozen mango
1 tablespoon fresh lemon juice
1 (14-oz.) can sweetened condensed milk
1 tablespoon loosely packed lemon zest
1/4 cup fresh lemon juice
2 tablespoons mango schnapps
3 large egg yolks
1/4 cup buttermilk
Vegetable cooking spray
Chopped fresh mango


Hands-on: 30 Minutes
Total: 25 Minutes

1. Bring water to a boil over medium-high heat in a saucepan. Stir in 1 cup chopped fresh or thawed frozen mango. Remove from heat, and stir in 1 Tbsp. fresh lemon juice. Process mixture in a blender until smooth.

2. Preheat oven to 325°. Whisk together sweetened condensed milk, lemon zest, 3/4 cup mango puree, 1/4 cup lemon juice, and mango schnapps in a bowl.

3. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.

4. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.

5. Top with Sweetened Whipped Cream and chopped fresh mango just before serving.

Created date

May 2015