Blow-Your-Mind Coconut-Mango Pie
Description
This sweet, award-winning coconut-mango pie is perfect for summer gatherings with its graham cracker crust, tropical-inspired filling, and meringue topping.
Ingredients
•
6 1/2 ounces graham crackers
•
1/2 cup sweetened shredded coconut
•
3 tablespoons powdered sugar
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6 tablespoons butter, melted
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4 large eggs, separated, divided
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1 (14 ounce) can sweetened condensed milk
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3/4 cup mango puree
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2 tablespoons fresh lime juice
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1 cup white sugar
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1 pinch salt
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2 tablespoons sweetened shredded coconut
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
3
Bake in the preheated oven until lightly browned, 12 to 15 minutes.
4
Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
5
Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
6
To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
7
Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
8
Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.