Name: Mango And Coconut Pie
Yield: 4 servings
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; TOPPING; 1 cup whipping cream; 1 tablespoon sugar; 1/4 teaspoon vanilla; 2 tablespoons mango jam, melted; 1/2 cup toasted coconut

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.

Mango And Coconut Pie

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