Mango Meringue Pie Recipe

Mango Meringue Pie Recipe

Ingredients:

2 tsp of white sugar
1.5 c of flour (all-purpose)
8 Tbsps of cold butter (unsalted); cut to pea-size pcs
3 – 4 Tbsps of iced water
3 Tbsps of shortening (vegetable)
2 Tbsps of cornstarch
3/4 c of water
4 pcs of yolks of egg (large)
2 Tbsps of fresh juice (lemon)
2 pcs of eggs (large)
3 pcs of mangoes (ripe); peeled & sliced
1/2 c of white sugar
4 Tbsps of butter (unsalted)
1/2 c of white sugar
5 pcs of whites of eggs (large)
1/4 tsp of salt
Cream-of-tartar

To make dough, flatten shortening in between two wax-paper sheets to 1/8-inch thick. Remove upper sheet then draw criss-cross pattern w/ a knife on shortening so it is divided into half-inch squares. About 30 mins or more, put in freezer.

In large mixing bowl, combine sugar and flour together. Work cold butter to mixture w/ use of pastry cutter ’til a coarse meal is resembled. Quickly blend in squares of shortening. Sprinkle onto iced water then mix w/ fingers ’til dough forms into balls.

Wrap dough w/ plastic wrap then chill for 2 hrs up to overnight. Meanwhile, roll dough on lightly-floured surface into one 12 inc circle, 1/2-inch thick. Then fit dough into pie baking plate (9-inch).

Fold hanging dough under its self and crip decoratively against rims of plate. Prick all of pan’s bottom w/ fork. Then, freeze about 30 mins.

Set rack into center of oven then preheat (400 deg F). Next, line pie crust w/ foil then weigh down w/ weights for pies or dry beans; bake about 20 mins. Remove foil, weights then bake 8 mins more or ’til very light brown. Cool pan on rack.

For the filling or curd, whisk juice, 1/4 c of water along w/ cornstarch together in medium mixing bowl ’til smooth. Next, whisk yolks and eggs in. Puree mangoes w/ remaining water into blender.

Combine sugar, puree and butter in medium glass pan then bring it to boil on medium stove heat. Constantly whisk then drizzle 1/2 of hot mixture into cornstarch-mixture slowly. Return mixture into saucepan.

Cook, constantly whisking, scraping base of pan ’til small bubbles appear for ten seconds. Then, strain curd onto fine sieve pouring into pie crust. Let it cool about an hour; refrigerate ’til set and chilled.

For meringue, combine whites, salt, cream-of-tartar and 1/2 c of sugar inside dry large mixing bowl then set onto a pan w/ boiling water. Constantly whisk ’til mixture becomes lukewarm. Take out pan from heat then continue whisking ’til whites form stiff-peaks.

Using spoon’s back, spread meringue onto filling of pie. Make sure meringue covers crust. Pull meringue strands w/ spoon. Set pie below a heated broiler about 20 secs or use a torch to pass flame over meringue ’til lightly brown into spots.

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