Preheat oven to 325 degrees F. 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 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. Yield: 8 servings Posted to MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW #EE094 From: Meg Antczak
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|Serving Size: 1 Serving (1123g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2179 (65%)|
|Amt Per Serving||% DV|
|Total Fat 242.1g||323 %|
|Saturated Fat 106.4g||532 %|
|Monounsaturated Fat 88.6g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 8403.4mg||2586 %|
|Sodium 1514.7mg||52 %|
|Potassium 1661mg||44 %|
|Total Carbohydrate 169.1g||50 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 160.7g|
|Protein 129.1g||184 %|
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Calories per serving: 3349
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