Mango Lime Pie

By maredan

Ingredients

• Crust
• 1-1/4 * 1-1/4 cups graham cracker crumbs
• 1/4 * 1/4 cup unsalted butter, melted
• 1 * 1 tablespoon corn syrup
• Filling
• 2 * 2 teaspoons gelatin
• 2 * 2 tablespoons water
• 2 * 2 cups fresh or defrosted frozen mango cubes
• 3/4 * 3/4 cup sugar
• * Grated zest of 1/2 lime
• 3 * 3 tablespoons lime juice
• 3 * 3 eggs
• Meringue
• 4 * 4 egg whites at room temperature
• * pinch cream of tartar
• 1/2 * 1/2 cup sugar

Details

Servings 6

Preparation

Step 1

Directions
Crust

1. With the rack in the middle position, preheat the oven to 180°C (350°F).
2. In a bowl, combine all the ingredients. Press the mixture evenly on the bottom and sides of a 23-cm (9-inch) pie plate. Bake for about 10 minutes. Let cool.

Filling

1. In a bowl, sprinkle the gelatin on the water. Let soften for 5 minutes. Set aside.
2. In a blender, purée the mango, sugar, lime zest, lime juice and eggs. Pour into a saucepan and bring to a boil over low heat, stirring constantly. Remove from the heat as soon as boiling begins. Whisk in the gelatin until completely dissolved. Pour into the crust. Let cool. Place an inverted plate over the pie to prevent it from drying out and refrigerate until fully set, about 8 hours.

Meringue

1. In a bowl, use an electric mixer to beat the egg whites with the cream of tartar until soft peaks form. With the mixer running, gradually add the sugar and beat until stiff peaks form.
2. Spread the meringue over the chilled pie and brown lightly under the broiler or with a blowtorch.