For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.
Ingredients
- 6.5 ounces graham crackers
- 0.5 cups sweetened shredded coconut
- 3 tablespoons powdered sugar
- 6 tablespoons butter , melted
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
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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.
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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.
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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.
Nutrition Facts
Per serving
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