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1
Melt butter in microwave.
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2
Mix sugar, coconut & graham cracker crumbs in a mixing bowl.
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3
Slowly add butter to crumb mixture, mixing in between until crumbs hold together when squeezed in your hand.
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4
Spread a little butter on a standard foil pie pan.
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5
Press crust in an even layer to fill pan, all the way up on the sides as well.
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6
Bake in a 300 degree F oven for 12 minutes or until lightly browned.
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7
Remove and let cool.
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8
Place 1 1/4 cup of the heavy cream in a small sauce pan & add the vanilla extract.
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9
Place on low heat.
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10
As the cream warms very slowly, sprinkle in the gelatin while whisking the cream so it does not glob together.
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11
In a separate bowl, whisk egg yolks & sugar together until fluffy and light yellow.
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12
Once the cream comes to a simmer, remove from stove, pour a little of the warm cream into the egg mixture and whisk to temper the eggs.
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13
Add a little more cream to temper the eggs, then pour that mixture back into the sauce pan of remaining cream.
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14
Turn heat back on low, and stir slowly & constantly until cream mixture thickens but does not curdle.
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15
Once it thickens, remove from heat and place in a mixing bowl over another mixing bowl filled with ice.
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16
This is to cool the mixture down quickly.
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17
While cooling down the mixture, whisk in the mango puree.
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18
In another mixing bowl, beat the remaining 3/4 cup of heavy cream into whipped cream with stiff peaks (Cream peaks should hold up and not move once you stop whipping).
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19
Once mango mixture is cool, fold in whipped cream gently making your filling light & fluffy.
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20
Pour filling into pie crust mounding a peak in the center.
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21
Place in refrigeration until it stiffens and gets solid.
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22
Once chilled, garnish each slice with fresh mango slices and candied ginger.
