Mango And Coconut Pie

18 ingredients
8 steps

Ingredients

  • 1 prepared pie crust
  • 3/4 ounce unflavored gelatin
  • 1 cup mango juice
  • 2 cups mangoes, peeled and chopped into small pieces
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 4 egg yolks, beaten
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • 1/2 cup toasted coconut
  • TOPPING
  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla
  • 2 tablespoons mango jam, melted
  • 1/2 cup toasted coconut

Directions

  1. 1
    Bake prepared pie crust at 450' for 9-11 minutes or until lightly browned.
  2. 2
    Cool.
  3. 3
    Sprinkle gelatin over 1/4 cup mango juice and let stand to soften. In a food processor, combine 3/4 cup mango juice with 1 cup mango pieces and process until smooth. In a medium saucepan, combine 1/2 cup sugar, cornstarch and salt.
  4. 4
    Mix well. Stir in milk and pureed mango mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil.
  5. 5
    Cook 2 minutes. Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in 1/2 cup toasted coconut.
  6. 6
    Refrigerate about 30 minutes.
  7. 7
    Fold in other cup mango pieces. Spoon into cooled crust. Refrigerate about 45 minutes. Beat whipping cream until soft peaks form. Add 1 tablespoons sugar and vanilla and continue to beat until stiff peaks form. Gently fold in mango jam. Pipe or spoon whipped cream over filling. Garnish with rest of coconut.
  8. 8
    Refrigerate 3-4 hours.

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