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Coconut-Mango Pie

Source of Recipe


Ladies' Home Journal, October 2011



List of Ingredients



• 12 graham cracker sheets
  
• 3 Tbsp confectioners' sugar
  
• ½ cup sweetened shredded coconut
  
• 6 Tbsp butter, melted
  
• 4 eggs, separated
  
• 1 (14-ounce) can sweetened condensed milk
  
• ¾ cup pure mango purée
  
• 2 Tbsp fresh lime juice
  
• 1 cup granulated sugar
  
• Pinch of salt
  






Instructions



1. To make crust:
   Heat oven to 325° F. Pulse crackers, confectioners' sugar, and coconut in a food processor until finely ground. Add butter and blend. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake until lightly browned, 12 to 15 minutes. (Crust can be stored for up to 1 day, loosely covered with foil.
   
   
2. For filling:
   Beat egg yolks until thick and light in color, about 4 minutes. Stir in sweetened condensed milk, mixing another two minutes. Stir in mango purée and lime juice. Pour mixture into crust, and bake at 325° until just set in the center when gently shaken, about 30 minutes. Cool pie completely and refrigerate before topping.
   
   
3. For Meringue Topping:
   Whisk together egg whites, granulated sugar and salt in a mixing bowl over a pan of simmering water. When sugar is dissolved and mixture is hot to the touch, remove from heat and whip until firm peaks form, about 12 minutes. Transfer mixture to a piping bag fitted with a #826 large open-star tip and pipe onto chilled pie. Set under a broiler until just toasted. Top with extra coconut.
   
   Serves 8 to 10