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Name: Mango-Coconut Pie with Mango Coulis
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Plus 1 tablespoon cornstarch; 3/4 c Sugar,, divided; 2 c Graham cracker crumbs; 1/2 c Coconut cream; 1 c Diced mango; 1 1/2 c Toasted coconut flakes,; 2 1/2 c milk; 1 Stick butter,, melted; 5 Egg yolks; Mango Coulis, for serving,; 1 Vanilla bean,, split; Sweetened whipped cream,,

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INGREDIENTS

1/4 c Plus 1 tablespoon cornstarch
3/4 c Sugar,, divided
2 c Graham cracker crumbs
1/2 c Coconut cream
1 c Diced mango
1 1/2 c Toasted coconut flakes,
2 1/2 c milk
1 Stick butter,, melted
5 Egg yolks
Mango Coulis, for serving,
1 Vanilla bean,, split
Sweetened whipped cream,,

Servings

INSTRUCTIONS

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 Date: Wed, 4 Dec 1996 08:11:42 -0500

NOTES

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Mango-Coconut Pie with Mango Coulis

1/4 c Plus 1 tablespoon cornstarch
3/4 c Sugar,, divided
2 c Graham cracker crumbs
1/2 c Coconut cream
1 c Diced mango
1 1/2 c Toasted coconut flakes,
2 1/2 c milk
1 Stick butter,, melted
5 Egg yolks
 Mango Coulis, for serving,
1 Vanilla bean,, split
 Sweetened whipped cream,,

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 <meginny@frontiernet.net>    Date: Wed, 4 Dec 1996 08:11:42 -0500

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Nutrition

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Serving Size: 1 Serving (1123g)
Recipe Makes: 1 Servings

Calories: 3349
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3349

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