Step 1

To make crust, heat oven to 325°F. Pulse crackers, confectioners' sugar and coconut in a food processor until finely ground. Add butter and blend. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake until lightly browned, 12 to 15 min. Crust can be stored for up to 1 day, loosely covered with foil.

Step 2

For filling: Beat egg yolks until thick and light in color, about 4 min. Stir in sweetened condensed milk, mixing another 2 min. Stir in mango puree and lime juice. Pour mixture into crust and bake at 325°F until just set in the center when gently shaken, about 30 min. Cool pie completely and refrigerate before topping.

Step 3

For meringue topping: Whisk together egg whites, granulated sugar and salt in a mixing bowl over a pan of simmering water. When sugar is dissolved and mixture is hot to the touch, remove from heat and whip until firm peaks form, about 12 min. Transfer mixture to a piping bag fitted with a #826 large open-star tip and pipe onto chilled pie. Set under a broiler until just toasted. Top with extra coconut.