Kardea Brown's Mango Chiffon Pie ​| Delicious Miss Brown

Kardea transports her guests to a tropical place with this smooth, fruity and velvety pie! Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3nLmTsn Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mango Chiffon Pie RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 3 hr (includes cooling and chilling times) Active: 30 min Yield: 8 servings Ingredients 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 chunks (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 whipping cream 1/4 cup powdered sugar 1/2 teaspoon pure vanilla extract Directions Special equipment: a 10-inch deep-dish pie plate Preheat the oven to 350 degrees F. Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool. Meanwhile, sprinkle 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 blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth. Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours. Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve. Cook’s Note Use pasteurized eggs for food safety. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown #DeliciousMissBrown #FoodNetwork #MangoChiffonPie Kardea Brown's Mango Chiffon Pie ​| Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=GFYJWwrU8qU