Ingredients

• 6.5 ounces graham crackers
• 0.5 cups sweetened shredded coconut
• 3 tablespoons powdered sugar
• 6 tablespoons butter , melted

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 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. 3 Bake in the preheated oven until lightly browned, 12 to 15 minutes.
4. 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. 5 Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
6. 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. 7 Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
8. 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 per serving