Mango-Coconut Pie With Mango Coulis

Recipe Ingredients

2 cups	292g / 10oz	Graham cracker crumbs
1		Butter - melted
1 1/2 cups	139g / 4.9oz	Toasted coconut flakes - divided, plus
		Extra for garnish
5		Egg yolks
1/4 cup	15g / 0.5oz	Cornstarch - plus
1 tablespoon	15ml	Cornstarch
3/4 cup	148g / 5.2oz	Sugar - divided
2 1/2 cups	592ml	Milk
1/2 cup	118ml	Coconut cream
1		Vanilla bean - split
1 cup	146g / 5.1oz	Diced mango
		Sweetened whipped cream - for topping
		Mango Coulis
2 cups	474ml	Cubed mangoes
1/2 cup	99g / 3.5oz	Sugar

Recipe Instructions

Preheat oven to 325F.

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 the sugar.

In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil. Reduce heat to very low. Ladle 1/2 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.

For the Mango Coulis: Combine mango and sugar in a blender and process. Add enough water to make a pourable sauce.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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