Mango Meringue Pie Recipe

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Type: Mango Meringue Pie Free Cooking Recipe – Pies And Pastries

It’s alright!

Ingredients / Directions
Flaky Pie Dough
3 tablespoons vegetable shortening
1 1/2 cup(s)s all-purpose flour
2 teaspoons granulated sugar
8 tablespoons cold unsalted butter
cut into pea-size bits
3 to 4 tablespoons ice water Flatten the shortening between 2 sheets of wax paper to a thickness of 1/8 inch. Remove the top sheet and
with a butter knife
draw a crisscross pattern through the shortening to divide it into 1/2-inch squares. Freeze for at least 30 minutes.

In a large bowl
stir the flour and sugar together. Using a pastry blender
work the butter into the mixture until it resembles coarse meal. Quickly mix in the shortening squares. Sprinkle on the ice water and mix it in with your fingers just until the dough comes together into a ball. Wrap in plastic and refrigerate for at least 2 hour(s)
or overnight.

On a lightly floured surface
roll the dough into a 12-inch circle about 1/2 inch thick. Fit it into a 9-inch pie plate. Fold the overhanging dough under itself and decoratively crimp it against the rim of the plate. Prick the bottom all over with a fork. Freeze for 30 minutes.

Set a rack in the middle of the oven and preheat to 400 degrees F. Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and weights
and bake for 8 minutes longer
or until very lightly browned. Transfer to a wire rack to cool.

Mango Curd
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
3/4 cup(s) water
2 large eggs
4 large egg yolks
3 ripe mangoes
peeled and sliced
4 tablespoons unsalted butter
1/2 cup(s) granulated sugar

In a medium bowl
whisk the cornstarch
lemon juice
and 1/4 cup(s) of the water together until smooth. Whisk in the eggs and yolks. Pur�e the mangoes with the remaining 1/1 cup(s) water in a food processor fitted with the metal blade. In a medium size enamel or glass saucepan
combine the mango pur�e
butter
and sugar and bring to a boil over medium heat. Whisking constantly
slowly drizzle half of the hot liquid into the cornstarch mixture. Return the mixture to the saucepan and cook
whisking constantly and scraping the bottom of the pan
until tiny bubbles boil up for 10 seconds. Strain the curd through a fine mesh sieve into the pie shell. Let cool for 1 hour(s)
then refrigerate until chilled and set.

Meringue
5 large egg whites
1/2 cup(s) granulated sugar
1/4 teaspoon salt
Pinch of cream of tartar

Combine the egg whites
sugar
salt
and cream of tartar in a large dry bowl and set it over a saucepan of simmering water. Whisk constantly until the mixture is lukewarm. Remove from the heat and continue to whisk (you can switch to an electric mixer) until the egg whites hold stiff peaks. With the back of a spoon
spread the meringue on the top of the pie
making sure that the meringue touches the crust all around. Pull up wisps of meringue with the spoon as you go. Set the pie under a preheated broiler for 20 seconds
or pass the flame of a propane torch over the meringue
until lightly browned in spots.