Sunday, September 11, 2011


I had some leftover egg whites in the fridge, some leftover Nilla Wafers from some banana pudding, a mango and cantaloupe from my Orlando Organics delivery, and I wanted to use them up for a pot luck dinner I pondered...and then I thought MMMM Pie!

So here it is...Mango Melon Mint Meringue Pie!

Mango Melon Mint Meringue Pie

  • Cookie Crust:
    4 cups finely crumbled vanilla wafers
    3/4 cup white sugar
    14 tablespoons butter, melted
    1 ½  teaspoon ground cinnamon
           Crush cookies in zip top bag. Divide between 2 10” pie plates. Add half of the melted butter, sugar and cinnamon to each plate. Mix by hand and press into pie plates. Bake in 350 degree oven, 7 minutes. Set aside.
  • Filling:
    1 mango diced
    1 cantaloupe, diced
    1 T chopped fresh mint
    ½ c orange juice
    2 T lemon juice
    lemon zest from half a lemon
    6 oz Greek yogurt
    1/4 cup sifted all-purpose flour
    3/4 cup white sugar
    1/2 teaspoon ground cinnamon
    4 eggs, beaten

Puree fruit with juice and zest. Blend in Greek yogurt. In separate bowl, mix flour, sugar and cinnamon. Add to puree and blend until well mixed. Blend in eggs. Pour into prebaked cookie crust. Bake in 350 degree oven for 30 minutes.
  • Meringue:
             6 egg whites
             1/2 teaspoon cream of tartar
12 tablespoons sugar

Mix egg whites and cream of tartar on low for 1 minute. Add sugar one spoonful at a time and beat on high until stiff peaks form. Don’t over beat!

Top pies with meringue and bake for 15 additional minutes until brown.

1 comment:

  1. This is a VERY delicious pie. I highly recommend it for anytime, any special occasion and/ or any holiday. This should be Florida's state pie!
    sincerely, Kati