Description
This Mango Coconut Cream Pie is a luscious tropical dessert featuring a crisp graham cracker crust filled with a creamy mango and coconut custard. The pie is topped with toasted coconut flakes and fresh mango slices, creating a refreshing and indulgent treat perfect for warm weather or any special occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 cups coconut cream
- 1 cup fresh mango puree
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Topping
- 1/4 cup shredded coconut, toasted
- 1 mango, sliced for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Crust Mixture: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is well blended and crumbly.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom and sides of a pie dish to create the crust base.
- Bake the Crust: Place the pie dish in the oven and bake the crust for 8-10 minutes or until it turns golden brown. Remove and let it cool completely.
- Prepare the Filling: In a saucepan, mix together coconut cream, fresh mango puree, sugar, cornstarch, and salt. Cook this mixture over medium heat, stirring constantly, until it thickens into a custard-like consistency.
- Add Flavor: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor of the filling.
- Assemble and Chill: Pour the mango coconut filling into the cooled pie crust. Cover and refrigerate the pie for at least 4 hours to set the filling fully.
- Garnish and Serve: Before serving, sprinkle toasted shredded coconut over the top and arrange fresh mango slices decoratively on the pie.
Notes
- Ensure the pie crust is fully cooled before adding the filling to prevent melting.
- The pie must chill for at least 4 hours to allow the filling to set properly.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
- Use ripe mangoes for the best natural sweetness and flavor in the puree and garnish.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
