Full Crust Mango Pie Recipe

Summer Mango Pie Culinary Ginger

WebMay 20, 2021 · Pour the mango mix over the cooled crust and smooth the top. Bake for 30 minutes until the top is set. If you shake the pan slightly, …

1. Preheat oven to 350°F/177°C.
2. To make the crust (if using prepared crust, skip this step):
3. Add the crackers or biscuits and sugar to a food processor. Pulse until they are finely crumbled. With the processor running, drizzle in the melted butter until evenly coated with butter. If you don’t have a food processor, add the crackers and sugar to a large ziptop bag and crush them with a pan or rolling pin. Transfer to a mixing bowl and add the melted butter. Mix well.
4. Place a 9-inch (23 cm) removable bottomed, fluted tart pan on a baking sheet (this will help easily clean up any stray crumbs and make the tart easy to move in and out of the oven). Spread the crumbs evenly in the pan, then use a small flat bottomed cup or bowl to press the crust as firmly as you can into an even layer on the bottom and up the sides. Bake for 10 minutes, remove and allow to cool. Keep the oven on.

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Mango Pie with Coconut Graham Cracker Crust Tara …

WebNov 18, 2015 · To make crust, heat oven to 325°F. Pulse crackers, confectioners' sugar and coconut in a food processor until finely ground. …

1. To make crust, heat oven to 325°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 min. 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 min. Stir in sweetened condensed milk, mixing another 2 min. Stir in mango puree and lime juice. Pour mixture into crust and bake at 325°F until just set in the center when gently shaken, about 30 min. 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 min. 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.

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