Mango And Coconut Pie

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

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
• 1 cup whipping cream
• 1 tablespoon sugar
• 1/4 teaspoon vanilla
• 2 tablespoons mango jam, melted
• 1/2 cup toasted coconut

Recipe

• 1 bake prepared pie crust at 450' for 9-11 minutes or until lightly browned.
• 2 cool.
• 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 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 cook 2 minutes. remove from heat and stir in vanilla, butter and gelatin mixture. fold in 1/2 cup toasted coconut.
• 6 refrigerate about 30 minutes.
• 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 refrigerate 3-4 hours.