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Look for mango puree in the health food section of your grocery store or make your own by blending fresh or frozen mango with a little water, then straining it through a fine-mesh sieve.
Work: 50 minutes
Total: 3 hours
12 graham cracker sheets
3 tablespoons confectioners' sugar
1/2 cup sweetened shredded coconut
6 tablespoons butter, melted
4 eggs, separated
1 14-ounce can sweetened condensed milk
3/4 cup pure mango puree
2 tablespoons fresh lime juice
1 cup granulated sugar
Pinch of salt
1. To make crust, heat oven to 325 degrees 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 2 minutes. Stir in mango puree and lime juice. Pour mixture into crust and bake at 325 degrees F. 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.