Mango key-lime pie with coconut meringue

3

Ingredients

  • For the brown granulated sugar crust:

  • 570 g plain or wholewheat flour
  • 170 g dark brown sugar
  • 1/2 tsp salt
  • 170 g butter, cold

  • For the mango key-lime filling:

  • 4 egg yolks, beaten
  • 1 (400 g) tin condensed milk
  • 3 tbsps corn flour
  • 115 ml lime juice
  • 115 g mango puree
  • 1 tsp grated lime zest

  • For the coconut meringue preparation:

  • 5 egg whites
  • 1/4 ts cream of tartar
  • 9 tbsps sugar
  • 1 tbsp coconut cream
  • 1/4 tsp coconut flavour
  • 70 g toasted coconut, optional

Use imperial measurements

Method

How to make Mango key-lime pie with coconut meringue

For the brown sugar crust:
1) Preheat oven to 180 degrees C/Gas 4.

2) Grease 25-cm pie pan or springform pan. Combine plain flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.

For the mango key lime filling:
1) Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 180 degrees C/Gas 4 for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.

For the coconut meringue:
1) Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. You can garnish the pie with toasted coconut.

Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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