Mango and Coconut Pie

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READY IN: 31mins
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake prepared pie crust at 450' for 9-11 minutes or until lightly browned.
  • Cool.
  • 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.
  • 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.
  • Cook 2 minutes. Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in 1/2 cup toasted coconut.
  • Refrigerate about 30 minutes.
  • 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.
  • Refrigerate 3-4 hours.
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