Preheat your oven to 350 degrees Fahrenheit.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

Mix until the crumbs feel like damp sand. If the mixture seems too dry, add another tablespoon of melted butter.

The first time I made this Mango Key Lime Pie Recipe, I didn’t press the crust tightly enough and it crumbled apart while slicing. Pressing firmly really helps.

Pour the crumb mixture into a 9-inch pie dish and press it evenly across the bottom and up the sides.

Use the bottom of a measuring cup or glass to help flatten the crust.

Bake the crust for 8 minutes.

The edges should look lightly golden and smell buttery.

Let the crust cool slightly while preparing the filling.

Your kitchen already smells amazing at this point honestly.

Peel and chop ripe mangoes, then blend until smooth.

You’ll need about 1 cup of puree.

I noticed that very ripe mangoes make the filling smoother and sweeter naturally.

If your mangoes are slightly fibrous, strain the puree through a fine mesh strainer.

In a large bowl, whisk together the egg yolks and sweetened condensed milk.

Add the mango puree, key lime juice, lime zest, and vanilla extract.

Whisk until fully smooth.

The mixture thickens slightly once the lime juice goes in. That’s normal.

The color should look pale yellow-orange and creamy.

Pour the filling into the cooled graham cracker crust.

Spread it evenly with a spatula.

Tap the pie dish gently on the counter a couple times to remove air bubbles.

What worked better for me was pouring the filling slowly so the crust stayed intact.

Bake the pie for 10 minutes.

The center should still jiggle slightly when you move the pie dish, but the edges should look set.

Do not overbake it.

The first time I made this pie, I left it in too long because I thought it looked underdone. The texture turned slightly rubbery after chilling.

Let the pie cool at room temperature for about 30 minutes.

Then transfer it to the refrigerator for at least 4 hours.

Overnight honestly works even better.

The filling firms up more as it chills.

In a chilled bowl, whisk the heavy cream and powdered sugar until soft peaks form.

You can use a hand mixer or whisk by hand if you’re feeling ambitious.

I tried whisking by hand once and regretted it after about three minutes.

Spread or pipe the whipped cream on top of the chilled pie.

Decorate with fresh mango slices, lime slices, or extra lime zest.

Don’t stress if it looks slightly uneven. Homemade pies are supposed to look homemade.

Use a sharp knife wiped clean between slices.

The texture should be creamy, cool, and smooth with bright citrus flavor and little bursts of sweet mango.

Serve cold straight from the refrigerator.