(Shared recipe submitted by Sherry L. Michie.)
Sherry said she sometimes makes this pie with jarred mangos or peaches.
- 4 egg whites
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 graham cracker crust
- Mangoes or peaches, fresh or canned, drained if using canned
- One carton (8 ounces) whipping cream
- 2 tablespoons confectioners' (powdered) sugar
Beat the egg whites, cream of tartar, and salt until stiff, then add granulated sugar and beat in vanilla. Pour this mixture into the graham cracker crust, mounding up around the edges. Bake 25 to 30 minutes at 350° F. After 5 minutes turn down to 300° F. Cool. Place sliced mangos or the peaches on top. Mix the 2 tablespoons powdered sugar with whipping cream and beat until it holds a stiff peak. Spread over top of mangos. Sometimes, I decorate the top of the pie with thin slices of mangos (in a pinwheel in center of pie).
About Sherry: Sherry has a published cookbook and, when she submitted this recipe, was working on her second. Her e-mail address is firstname.lastname@example.org.