Kardea carries her visitors to a tropical location with this smooth, fruity and velvety pie!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to prepare in her grandma's cooking area. These days, she takes generations of household recipes and makes them her own as she cooks for friends and family at her Sea Island home.

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Mango Chiffon Pie
DISH THANKS TO KARDEA BROWN
Level: Easy
Overall: 3 hr (includes cooling and chilling times).
Active: 30 min.
Yield: 8 servings.

Components.

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 portions (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 light whipping cream.
1/4 cup powdered sugar.
1/2 teaspoon pure vanilla extract.

Instructions.

Special equipment: a 10-inch deep-dish pie plate.

Pre-heat the oven to 350 degrees F.

Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Include the melted butter and pulse up until integrated. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Eliminate from the oven and let cool.

Meanwhile, spray 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 mixer until smooth. Contribute to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk till smooth.

Location the bowl over a medium pan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wood spoon, 5 to 8 minutes. Cool, stirring sometimes, until the mixture has somewhat thickened and cooled, about 30 minutes.

Beat the egg whites in a medium bowl with an electrical mixer on medium-high speed till soft peaks form. Slowly add the staying 1/2 cup granulated sugar and cream of tartar and beat up until stiff peaks form. Fold the egg whites into the mango mix in 3 additions, waiting till each addition is incorporated prior to adding the next. Pour the filling into the prepared crust and refrigerate up until set, about 2 hours.

Beat the cream, powdered sugar and vanilla in a large bowl with an electrical mixer on medium-high speed till stiff peaks form. Dollop onto the center of the pie. Refrigerate up until all set to serve.

Cook's Note.

Usage pasteurized eggs for food security.

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Kardea Brown's Mango Chiffon Pie|Delicious Miss Brown|Food Network.