Mango Pie Recipe (with Graham Cracker Crust)

Slice of mango pie with graham cracker crust and toasted meringue topping on a plate, garnished with shredded coconut.

4.77 from 17 votes

Mango Pie Recipe (with Graham Cracker Crust)

This impressive Coconut Mango Pie has crazy delicious mango flavor, creamy texture, and a crisp coconut crust. It’s a simple 10-ingredient pie you can make-ahead for entertaining and feeding a crowd!

Prep Time50

Cook Time28

Total Time3

Course: Dessert

Cuisine: American

Keyword: pie

Servings: servings

Calories: 352kcal

Author: Tara Teaspoon

Ingredients

12 graham cracker sheets
3 tablespoons confectioners' sugar
½ cup sweetened shredded coconut toasted, plus more for garnish
6 tablespoons butter melted
4 large eggs separated, whites refrigerated
1 can (14 ounces) sweetened condensed milk
¾ cup pure mango puree
2 tablespoons fresh lime juice
1 cup granulated sugar
Pinch of salt

Instructions

Make the crust

Heat oven to 325°F. Pulse crackers, confectioners' sugar and toasted 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 minutes. The baked crust can be stored for up to 1 day, loosely covered with foil.

Make the filling

In a mixing bowl, beat egg yolks until thick and light in color, about 4 minutes. Stir in sweetened condensed milk, mixing another 2 minutes. Blend in mango puree and lime juice.
Pour mixture into crust, smooth to an even surface, and bake at 325°F until just set in the center when gently shaken, about 30 minutes. Center of pie may jiggle just a little. Cool pie completely and refrigerate at least an hour before topping.

Finish the pie

Bring a saucepan of water to a simmer. Place a metal mixing bowl over the simmering water and whisk together egg whites, granulated sugar, and salt.
When sugar is dissolved and mixture is hot to the touch, remove from heat and whip until mixture is cool and firm peaks form, about 12 minutes.
Transfer mixture to a piping bag fitted with a #826 large open-star tip and pipe onto chilled pie. Alternately, use the back of a spoon to make pretty swirls in the topping.
Set pie under a broiler set to high, until meringue is just toasted, or use a brûlée torch to toast. Top with extra toasted coconut if desired.
Pie can be made 24 hours in advance and chilled without the meringue. Leftovers can be refrigerated for 24 hours but the crust will soften the longer it is refrigerated.

Notes

Mango puree tips:

Look for mango puree in the health food section of your grocery store, or try my favorite fruit puree. It keeps well in the freezer, so you can store it to make more pies!
If you can't find or get the frozen puree, try baby food. Yes! Pure fruit, pureed mango baby food is also usable in this recipe.
Make your own by blending fresh or frozen mango with a little water, then strain it through a fine-mesh sieve. For a more intense flavor, add a little extra lime juice to the puree.

Meringue swirl tips:

Use the back of a spoon to swoosh the meringue into delectable designs, or fit a piping bag with an open star tip (#826 piping tip) to make designs like mine.

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