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Blow-Your-Mind Coconut-Mango Pie
Blow-Your-Mind Coconut-Mango Pie
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
200 minutes
Award-winning coconut-mango pie with graham cracker crust and meringue topping, perfect for summer gatherings.
Ingredients:
  • 6.5 ounces graham crackers
  • 0.5 cup sweetened shredded coconut
  • 3 tablespoons powdered sugar
  • 6 tablespoons butter, melted
  • 4 large eggs, separated, divided
  • 1 (14 ounce) can sweetened condensed milk
  • 0.75 cup mango puree
  • 2 tablespoons fresh lime juice
  • 1 pinch salt
  • 2 tablespoons sweetened shredded coconut
Instructions:
  • Preheat the oven to 325°F (165°C) for perfect baking results.
  • In a food processor, pulse graham crackers, 1/2 cup coconut, and powdered sugar until finely ground. Add butter and blend until well combined. Press mixture firmly into a 9-inch metal pie pan, covering both the bottom and sides generously.
  • Bake in the oven until golden brown, for about 12 to 15 minutes.
  • Using an electric mixer, beat egg yolks in a bowl until thick and light for about 4 minutes. Add sweetened condensed milk and beat for an additional 2 minutes. Gently fold in mango puree and lime juice, then pour the mixture into the crust.
  • Bake the pie for around 30 minutes until the center is just set when gently shaken. Allow the pie to cool completely, then chill it for at least 2 hours.
  • For the topping, whisk egg whites, white sugar, and salt in a bowl over simmering water until sugar dissolves and mixture is hot. This should take about 3 to 4 minutes. Remove from heat and beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer the mixture to a piping bag with a large open tip or a zip-top plastic bag with a corner snipped off by at least half an inch. Pipe onto the chilled pie.
  • Position an oven rack to 6 inches below the broiler and preheat the broiler to low heat.
  • Broil the pie in the oven until the top is lightly toasted, which should take about 2 to 3 minutes. Keep a close eye to prevent burning, then sprinkle with coconut.

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