Name: Mango Chiffon Pie
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 8 servings
Ingredients: 13 graham cracker sheets; 1/2 cup toasted sweetened coconut flakes; 1/2 teaspoon kosher salt; 1/2 cup unsalted butter, melted; One 1/4-ounce packet unflavored gelatin; 1 1/2 cups fresh or frozen mango chunks (thawed, if frozen); 1/2 cup mango nectar; 2 tablespoons fresh lemon juice; 1 cup granulated sugar; 4 large eggs, separated (see Cook’s Note); 1/4 teaspoon cream of tartar; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 teaspoon pure vanilla extract

Directions

Special equipment:

a 10-inch deep-dish pie plate

Preheat the oven to 350 degrees F.
Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.