Mango-coconut pie with mango coulis

Yield: 4 servings

Measure Ingredient
2 cups Graham cracker crumbs
1 \N Stick butter, melted
1 \N 12 cups toasted coconut
\N \N Flakes, divided, plus extra
\N \N For garnish
5 \N Egg yolks
¼ cup Plus 1 tablespoon
\N \N Cornstarch
¾ cup Sugar, divided
2½ cup Milk
½ cup Coconut cream
1 \N Vanilla bean, split
1 cup Diced mango
\N \N Sweetened whipped cream, for
\N \N Topping
\N \N Mango Coulis, for serving
\N \N (recipe follows)

Preheat oven to 325 degrees F. Combine graham cracker crumbs, butter and 1 cup of coconut flakes and press into a 9-inch pie tin; bake 8 minutes. Set aside to cool.

In a mixing bowl combine egg yolks, cornstarch and half of sugar. In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil. Reduce heat to very low. Ladle ½ cup of milk mixture into egg mixture, whisking constantly to temper eggs.

When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking. Cook, stirring constantly, until cream thickens to consistency of mayonnaise. As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water.

Cool thoroughly, stirring from time to time. Fold in diced mango and remaining coconut. Pour into graham cracker crust and chill to set.

Top with sweetened whipped cream, sprinkle with coconut and serve with Mango Coulis.

Yield: 8 servings


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