Ginger Mango Pineapple Pie

Ingredients

Crust

• 1 cup digestive biscuit crumbs
• 1 tbsp brown sugar
• ½ tsp ground ginger
• 2 tbsp melted butter

Filling

• 1 mango
• 1 can (14 oz) pineapple tidbits
• 2 tbsp lemon juice
• 1 tsp grated lemon rind
• 1 tsp grated fresh ginger
• ¼ cup sugar
• 1 envelope unflavored gelatin
• 2 egg whites
• ½ cup whipping cream

Procedures

Crust

1. Mix together biscuit crumbs, sugar and ginger.
2. Drizzle melted butter over mixture and toss with a fork.
3. Press into 9" pie pan.
4. Bake at 350°F for 10 minutes.

Filling

1. Peel mango and cut into chunks.
2. Drain pineapple, reserving juice and a few chunks.
3. Process mango and pineapple in a blender or food processor until smooth.
4. Add lemon juice and rind, ginger and enough of reserved juice to make 2 cups of fruit mixture.
5. Cook fruit mixture until hot but not boiling.
6. Mix 2 tbsp sugar and gelatin and add to fruit.
7. Stir until dissolved.
8. Chill until consistency of thick custard, about 40 minutes.
9. Beat egg whites until soft peaks form.
10. Gradually beat in remaining sugar and beat until stiff.
11. Beat cream until stiff.
12. Fold all but ⅓ cup of cream into egg whites.
13. With electric mixer, beat fruit mixture for 2 minutes.
14. Stir in ¼ of egg whites, then fold in remainder.
15. Spoon into crust and smooth.
16. Pipe reserved cream around edges and garnish with reserved pineapple chunks.
17. Chill until firm.